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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2.5 | pounds | Beef, round, bottom round, separable lean and fat, trimmed to 1/8" fat, all grades, raw 3-4 pounds | 6 | tablespoons | flour unbleached | 0.5 | teaspoons | salt | 1/3 | cups | butter | 6 | medium (4-1/8" long) | green onions, sliced | 8 | medium | Mushrooms, Sliced | 2 | cups (8 fl oz) | beef broth, low sodium | 1 | clove | garlic minced | 2 | tablespoons | parsley, chopped | 1 | teaspoon | mustard, french style | 4 | fliud ounces | wine, dry white | 2 1/2 | Usda default (100 gm - 4 oz) | Sour cream, light |
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Steps
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Sequence
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Step
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| | 1 | Cut london broil into 1" cubes and dredge in 1/2 of the butter and flour. Brown meat | | 2 | Add onions and mushrooms and cook until slightly limp. | | 3 | Remove meat, onion and mushroom mixture to casserole dish. | | 4 | Add to skillet the remianing butter and melt. Then add flour to make a roux. | | 5 | Blend in beef broth, garlic, parsley and mustard. Cook until thickened. | | 6 | Add wine. | | 7 | Pour beef broth mixture over meat and bake covered for 1 1/2 to 2 hours at 350. | | 8 | Add sour cream ahd heat thoroughly. | | 9 | Serve over rice or noodles |
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