Cut meat across grain in 2-inch-long strips. Season with salt and pepper; set aside. Melt butter in a large deep skillet or Dutch oven over medium heat. Add meat and green onions; cook until onions are soft. Sprinkle flour over meat and onions, stirring to coat. Add broth, stirring constantly. Bring to a boil. Reduce heat. Add mustard, stirring well to combine. Cover pan and simmer for 30 minutes. Remove from heat. Add sour cream, wine, and mushrooms, stirring well. Serve over rice.
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