Beef, Elk Or Deer Stroganoff - cooking recipe

Ingredients

2 lbs beef chuck roast
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces butter
4 green onions, sliced (white parts only)
1/2 medium onion, sliced
4 tablespoons all-purpose flour
1 (14 1/2 ounce) can condensed beef broth
1 teaspoon prepared mustard
8 ounces fresh sliced mushrooms
3 ounces cream cheese (room temperature)
8 ounces sour cream
4 tablespoons Worcestershire sauce
salt
ground black pepper

Preparation

Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long.
Season with 1/2 teaspoon of both salt and pepper.
In a large skillet over medium heat, melt the butter and brown the beef strips and then remove from pan.
Add onions and cook for 3 to 5 minutes, then remove from pan. If there are any juices in the container holding the beef, pour juices back into pan.
Slowly add flour to the juices and stir.
Slowly add beef broth to flour and stir until no longer chunky.
Bring sauce to a boil, stirring constantly.
Lower the heat and return beef and obions to the pan and stir in mustard.
Cover and simmer for 1 hour or until the meat is tender.
Reduce temperature to low heat and add sliced mushrooms and worchestershire sauce.
Add block of cream cheese and cook with lid on for 15 minutes or until
cheese is melted.
Five minutes before serving, stir in the sour cream.