| 1. |
Remove any fat and gristle from beef roast and cut into strips 1/2" thick by 2" long. Season with 1/2 teaspoon of both salt and pepper. |
| 2. |
In a large skillet over medium heat, melt the butter and brown the strips quickly, then push the beef strips off to one side. |
| 3. |
Add onions (sliced, white part only) and cook slowly for 3 to 5 minutes, then push to side with the beef strips. |
| 4. |
Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. |
| 5. |
Lower the heat and stir in mustard. Cover and simmer for about 1 hour or until the meat is tender. |
| 6. |
Five minutes before serving, stir in the mushrooms, sour cream, can of cream of mushroom soup, and white cooking wine. |
| 7. |
Heat briefly then salt and pepper to taste. |
