Healthier Beef Stroganoff III

Ingredients

• 2 pounds beef chuck roast

• ½ teaspoon salt

• ½ teaspoon ground black pepper

• 1 tablespoon butter

• ½ pound white mushrooms, sliced

• 4 green onions, sliced (white and green parts)

• 2 tablespoons butter, divided

• ⅓ cup white wine

• ¼ cup all-purpose flour

• 1 ¼ cups reduced-sodium beef stock, divided

• 1 teaspoon prepared mustard

• ⅓ cup light sour cream

• salt and ground black pepper to taste

Instructions

1. Trim any fat and sinew from the roast, then slice it into 1/2-inch thick, 2-inch long strips. Season the beef with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.

2. Heat 1 tablespoon of butter in a large skillet over medium heat. Add the mushrooms and green onions, cooking and stirring until the mushrooms are golden brown, about 6 minutes. Transfer them to a bowl. Add another tablespoon of butter to the pan, then cook half of the beef strips until browned, about 5 minutes. Remove them to the bowl and repeat with the remaining butter and beef strips. Pour wine into the skillet to deglaze, scraping up any browned bits.

3. In a jar, mix the flour and 1/4 cup of beef broth and shake until smooth. Stir the mixture into the skillet, whisking until thickened. Add the rest of the beef broth and mustard, then return the beef to the skillet. Bring to a simmer, cover, and cook until the beef is tender, about 1 hour.

4. Five minutes before serving, stir in the sautéed mushrooms and sour cream. Heat briefly and adjust seasoning with salt and pepper to taste.

Note from the Editor:

This dish offers a lighter take on Beef Stroganoff III.

Nutritional Information (per serving)