Super Stroganoff

• 6 T all purpose flour
• 1/2 tsp salt
• freshly ground pepper to taste
• 2 lbs cubed lean beef stew meat
• 3 T butter
• 1 can (10 1/2 ounce) 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 into chunks
• 3 cloves garlic minced
• package of mushrooms halved or quartered
• 1/2 cup sour cream

1. Preheat oven to 350 degrees. On a sheet of wax paper combine flour, salt and pepper and toss meat in the mixture to coat.
2. in a large skillet over medium heat melt 2 T butter and 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 qt. casserole dish lightly coated with cooking spray or oil.
3. Cover and bake 1 hour, add onions, garlic and mushrooms and bake, covered for 30 minutes longer. Blend in sour cream and back uncovered until meat is tender and sauce is warmed through. About 10 minutes

t, salt, freshly ground pepper, lean beef, t, beef broth, worcestershire sauce, mustard, white wine, green onions, garlic, mushrooms, sour cream

Taken from www.epicurious.com/recipes/member/views/super-stroganoff-50037831 (may not work)