Ingredients
- 1/4 cup all-purpose flour, plus
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- fresh ground black pepper
- 2 lbs top round steaks, cut into bite-sized pieces
- 4 tablespoons butter or 4 tablespoons margarine
- 4 ounces mushrooms, sliced
- 4 green onions, sliced (include some tender green tops)
- 1 -2 garlic clove, minced
- 1 cup beef broth
- 2 teaspoons Dijon mustard
- 1/2 cup dry white wine
- 1/2 cup sour cream
Directions
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Preheat oven to 350°; on a piece of waxed paper, combine the flour, salt, and pepper; dredge meat in mixture; reserve left-over flour.
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In a Dutch oven, melt 2 tablespoons butter; add meat and brown on all sides 6-7 minutes.
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Transfer meat to a plate; add mushrooms, green onions, and garlic to the pot; stir/saute 5 minutes until tender.
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Transfer vegetables to the plate with the meat.
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Melt remaining 2 tablespoons butter in pot; add reserved flour; stir until bubbly.
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Add broth, mustard, and wine; stir until well blended.
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Return meat and vegetables to pot; mix with gravy; bake, covered, about 1 ½ hours until meat is tender.
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Remove from oven and slowly stir in sour cream.