Healthier Beef Stroganoff III

Remove any fat and gristle from the roast and cut into strips 1/2-inch thick by 2-inches long. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and green onions and cook stirring occasionally until mushrooms are browned about 6 minutes. Remove to a bowl and add 1 tablespoon butter to the skillet. Cook and stir one half the beef strips until browned about 5 minutes then remove to a bowl. Repeat with the remaining butter and beef strips. Pour wine into the hot skillet and deglaze the pan scraping up any browned bits.

Combine flour and 1/4 cup beef broth in a jar with a tightly fitting lid and shake until combined. Stir into the skillet whisking until smooth. Stir in the remaining broth and mustard then return the beef to the pan. Bring to a simmer. Cover and simmer until the meat is tender about 1 hour.

Stir in the prepared mushrooms and the sour cream five minutes before serving. Heat briefly and season with salt and pepper.