2# Chuck Roast, trimmed & cubed
½ Teaspoon Kosher Salt
½ Teaspoon Fresh Ground Black Pepper
4oz Unsalted Butter
Bunch of Green Onions, sliced (white parts only)
4 Tablespoons All-Purpose Flour
1 Cup Beef Broth
1 Teaspoon Prepared Mustard
8oz Fresh Mushrooms, sliced
1/3 Cup Sour Cream
1/3 Cup White Wine
Kosher Salt & Fresh Ground Back Pepper to taste

Season the cubed beef with salt and pepper. Over medium high heat in a large skillet melt the butter and then brown the meat on all sides. Add in the onions and cook until for about 4 minutes and then push everything to one side.

Stir the flour into the juices on the empty side of the pan. Pour in the beef broth and whisk together as you bring it to a boil. Scrape up as much stuff off the bottom as possible. Lower the heat and stir in the mustard. Cover and summer for 1 hour. About 10 minutes before serving, stir in the sour cream, white wine and season with salt and pepper to taste.

Serve over egg noodles.