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INGREDIENTS
- Vegetable oil or clarified butter
- 2 pounds beef (Chuck roast / Stew meat)
- 3 tablespoons flour
- 1 cup red wine (I’ve used white wine on several occasions)
- 2 cups beef broth
- 4 tablespoons butter
- 1 onion, diced
- 1 can mushroom or 1 package fresh mushroom
- 1 8-ounce sour cream
- Kosher salt
- Freshly ground black pepper
- Cooked Egg Noodles
PREPARATION
- Preheat the oven to 300°.
- Freeze the beef for about 20 minutes, which will make it easier to dice. Cut the meat into 1-inch cubes.
- Pat dry and season generously with salt and pepper.
- Heat a few tablespoons of vegetable oil or clarified butter in a large Dutch oven over high heat.
- Sauté the beef cubes on all sides until well browned but not cooked through, about 3 -5 minutes, working in batches if necessary.
- Add back all of the beef and its juices to the Dutch oven.
- With heat still on high, add the flour and cook for one minute until there is no visible white left.
- Pour in the wine to deglaze the pan and then reduce by half, about 10 – 15 minutes.
- Add the beef broth and bring to a boil.
- Cover the pot and move it to the oven. Cook for approximately 2 1/2 hours, until the meat is ultra-tender.
- Allow the mixture to cool for about 15 minutes. Season to taste with salt and pepper.
- While the beef mixture is cooling, heat the butter over medium heat in a large skillet and sauté the onions until they start to soften.
- Add the mushrooms and continue cooking until golden brown and tender, about 12 minutes.
- Add the cooked mushrooms into the beef sauce.
- Stir a cup of the beef sauce into the sour cream; then fold the sour cream mixture back into the rest of the beef sauce.
- Taste and adjust final seasonings. Gently reheat over low to medium-low heat if necessary.
- Serve over cooked pappardelle or egg noodles. .
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