2 lbs. boneless chuck, cut 1/2 inch thick or 1 lb. ground chuck
1/2 tsp. salt
1/2 tsp. pepper
1 stick (1/4 lb.) butter
4 sliced green onion, white part only
4 tbsp. flour
1 can condensed beef broth
1 tsp. prepared mustard
1 (6 oz.) can sliced mushrooms
1/3 c. dairy sour cream
1/3 c. Bronte rhine wine
Steamed rice or noodles

Remove fat and gristle from meat and cut meat across the grain in strips 2 inches long. Sprinkle with salt and pepper. Heat skillet, add butter, saute meat quickly, brown evenly. Push meat to one side. Add onions, cook slowly a few minutes; push aside.

Stir flour into drippings and add beef broth, bring to a boil, stirring all the while. Turn heat down, stir in mustard. Cover pan, simmer 1 hour or until meat is tender.

Five minutes before serving (THIS IS IMPORTANT), add mushrooms, dairy sour cream, and rhine wine. Heat briefly, salt to taste and serve with rice or noodles.