2 lbs. boneless beef chuck or round steak or sirloin steak cut 1/2 inch thick
1/2 c. butter
1/4 to 1/2 c. sliced onions
5 tbsp. flour
1 1/4.c beef broth (10 1/2 oz. can)
1 tsp. Dijon mustard
1 (6 oz.) can mushrooms (drained)
1/3 to 1/2 c. sour cream or yogurt
1/3 to 1 c. wine, red or white (optional)
Rice or noodles

Cut meat into 1/2 inch cubes. In dutch oven melt butter, add meat and saute until brown. Push meat aside and add onions. Cook until transparent. Push onions aside and add flour. Cook until bubbly. Add beef broth and bring to boil. Turn heat down, add mustard. Cover pan and simmer (low heat) for 1 hour or until tender. 15 minutes or less before serving add mushrooms, sour cream and wine. Serve over rice or noodles.