Categories: Beef, Casseroles, May2012

Ingredients

• 6 Tbs All-Purpose flour
• 1/2 tsp salt
• Freshly ground pepper to taste
• 2 pounds cubed lean beef stew meat
• 3 Tbs butter
• 1 can (10 1/2 oz) double-strength beef broth, undiluted
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/4 cup dry white wine
• 6-8 green onions, including some tender green tops, sliced
• 3 cloves garlic, minced
• 8 mushrooms, halved or quartered depending on size
• 1/2 cup light sour cream

Directions

1. Preheat oven to 350 degrees. On a sheet of wax paper, combine flour, salt, and pepper. Toss meat in the mixture to coat.

2. In a large skillet over medium heat, melt 2 Tbs butter. Add beef and brown on all sides, about 10 minutes. Add broth, Worcestershire sauce, and mustard and bring to a boil, stirring until blended. Stir in wine and transfer to a 2 1/2 quart casserole dish lightly coated with cooking spray or oil.

3. Cover and bake 1 hour. Add onions, garlic, and mushrooms, and bake covered, 30 minutes longer. Blend in sour cream. Bake, uncovered until meat is tender and sauce is warmed through, about 10 minutes.

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