1 cup celery onion carrots (optional 1 cup mushrooms)
1 or 2 TBS butter
1 tsp salt and pepper
2 tsp chopped fresh or dried thyme
1 tsp dried mustard
1 teaspoon Worcestershire sauce
2 pounds beef chuck roast
1 cup beef stock
3 tablespoons all-purpose flour
broth
1 teaspoon prepared mustard
½ cup wine
1 cup sour cream
½ cup chopped green onions
Instructions
Cut meat across grain into about 1½x1/2-inch strips or use ground beef
Cook mushrooms (or substitute corn or something) onions, carrots, and celery, and garlic in butter in largeish heavy bottom pot over medium heat, stirring occasionally, until onions are tender; remove from skillet.
Cook beef in same skillet until brown
Stir in ½ cup of the broth, add the salt, pepper, mustard and Worcestershire sauce
Heat to boiling reduce heat. Cover and simmer 5 to 10 minutes
Add flour to remaining ½ cup broth stir into beef mixture
Add onion, celery, carrot, mixture; heat to boiling, stirring constantly Boil and stir 1-5 minute
Add wine
Stir in sour cream; heat until hot (do not boil Serve over noodles or rice
Top with green onions
Salt and pepper to taste
Recipe by Family & Friends Recipes at https://recipes.van-ginneken.com/554-2/