Mustard Beef and Mushrooms
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I got the inspiration for this recipe from one of my friends who loves stroganof, and for my family, who don't care for stroganoff per se. It satisfied both!
INGREDIENTS
One 3-pound boneless beef eye of round
2 tablespoons butter
1/2 cup thinly sliced green onion
1 tablespoon butter
2-1/4 cups sliced fresh mushrooms
1/4 cup water
1/4 cup light cream or milk
1/2 teaspoon instant beef bouillon granules
1 tablespoon all-purpose flour
1 tablespoon Dijon-style mustard
Freshly ground black pepper
1/2 cup plain yogurtCut a 1-pound piece of meat off the roast for this meal. Seal, label, and freeze the remaining roast for another use.
Cut the 1-pound portion of meat into eight 1/4-inch thick slices. In a 12-inch skillet brown meat quickly on both sides in the 2 tablespoons butter for 1 to 1-1/2 minutes per side. Remove meat from skillet. Keep warm.
For The Sauce - Cook green onion in the 1 tablespoon butter just until tender. Stir in the mushrooms and cook 2 minutes more. Stir in water, cream, and bouillong granules. Cook and stir until granules are dissolved. Stir flour, mustard, and pepper into yogurt. Slowly add yogurt mixture to skillet, stirring constantly. Cook and stir until thickened and bubbly, then cook and stir 1 minute more. Serve sauce over meat.