Beef Stroganoff

Trim the chuck roast of any excess fat and gristle, then slice into uniform strips ½-inch thick by 2-inches long. Season the beef strips thoroughly with salt and black pepper.

Melt butter in a large skillet over medium heat. Add the seasoned beef strips and brown quickly, creating a golden crust on all sides.

Push the browned beef to one side of the skillet. Add the sliced green onion whites and cook, stirring frequently, for 3 to 5 minutes until softened, then push to the side with the beef.

Stir the all-purpose flour into the pan juices on the empty side of the skillet. Gradually pour in the beef broth, whisking constantly to prevent lumps. Bring the mixture to a boil, then reduce heat to low. Stir in the prepared mustard, cover the skillet, and simmer until the beef is fork-tender, about 1 hour.

Five minutes before serving, stir the drained sliced mushrooms, sour cream, and white wine into the skillet. Cook gently, stirring occasionally, until the sauce is heated through and well combined. Taste and season with additional salt and ground black pepper as needed.

Serve the beef stroganoff hot over a bed of freshly cooked egg noodles, allowing the creamy sauce to coat each bite.