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Beef Stroganoff

2 pounds beef chuck roast ½ teaspoon salt ½ teaspoon ground black pepper 4 ounces butter 4 green onions, sliced (white parts only) 4 tablespoons all-purpose flour 1 (10.5 ounce) can condensed beef broth 1 teaspoon prepared mustard 1 (6 ounce) can sliced mushrooms, drained ⅓ cup sour cream ⅓ cup white wine salt and ground black pepper to taste Melt butter in a large skillet over medium heat. Add beef and brown quickly. Push beef to one side of the skillet. Add onions; cook and stir for 3 to 5 minutes, then push to the side with beef. Stir flour into 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 beef is tender. Five minutes before serving, stir in mushrooms, sour cream, and white wine. Cook until heated through; season with salt and pepper.