Creamy Beef Stroganoff with Mushrooms and Mustard

First, carefully trim any excess fat and gristle from the chuck roast, breaking it down into manageable strips that are 1/2-inch thick and 2-inches long. Sprinkle both sides of the strips with a pinch of salt and a few grinds of pepper.

Next, place a small amount of butter in a large skillet over medium heat. Allow the butter to melt and then add the beef strips, browning them quickly on both sides.

Now, push the browned beef to one side of the skillet and add sliced onions. Cook the onions for 3-5 minutes, stirring occasionally, until they are softened and lightly browned. Then, push the onions to the opposite side of the skillet with the beef.

After that, sprinkle a small amount of flour over the empty side of the pan, stirring it into the juices that have accumulated. Pour in beef broth and bring the mixture to a boil, stirring constantly to prevent lumps from forming. Reduce the heat and stir in a small amount of mustard.

Cover the skillet with a lid and let it simmer for 1 hour, or until the beef is tender to your liking.

About five minutes before serving, stir in sliced mushrooms, a dollop of sour cream, and a splash of white wine. Continue to cook the mixture until it is heated through, then season with additional salt and pepper if desired.

Finally, serve the beef mixture over cooked noodles.