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2 lb. top round steak, thinly
1/2 tsp. salt and pepper
4 to 6 green onions (whites
5 Tbsp. flour
1 tsp. Dijon mustard
1/3 c. sour cream
rice or noodles
1/2 c. butter
1 can beef broth
6 oz. can sliced mushrooms
1/3 c. Sauterne wine

Sprinkle steak with salt and pepper. Heat skillet and
add butter and melt. Saute meat quickly, tossing strips to
brown. Push meat to one side; add green onions (whites only),
diced. Cook slowly until transparent. Push aside. Stir in
flour; mix with drippings to thicken. Add beef broth; bring to
a boil, stirring all the while with meat and onions. Turn heat
to low and stir in mustard. Cover and simmer 1 to 2 hours
until tender.
Five minutes before serving, add drained mushrooms with
sour cream and wine. Heat briefly; salt to taste. Serve with
buttered noodles or rice.

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