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 quickly, then push the beef strips off to one side.

Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.

Stir the flour into the juices on the empty side of the pan.

Pour in beef broth and bring to a boil, stirring constantly.

Lower the heat and stir in mustard.

Cover and simmer for 1 hour or until the meat is tender.

Five minutes before serving, stir in the mushrooms, sour cream, and white wine.

Heat briefly then salt and pepper to taste.