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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I got this recipe from all recipes, but sort of changed it to fit what I had on hand and we really liked it. So here is my version of the recipe-enjoy. I used a mixture of bow tie pasta and tri-colored spirals and it was better on the spiral ones. They seems to grab the gravy more. Ingredients:
2 lbs chuck roast, sliced thinly |
salt |
pepper |
4 tablespoons butter |
1/4 cup chopped onion |
2 garlic cloves, crushed |
4 tablespoons flour |
1 (14 ounce) can beef broth |
1/2 cup water |
1/2 teaspoon beef base |
1/4 cup red wine (merlot) |
1 dash prepared mustard (about 1/4 tsp) |
8 whole fresh mushrooms, sliced |
1/3 cup sour cream |
Directions:
1. Remove and trim any visible fat and gristle from outer roast; slice thin across the grain.
2. Salt and pepper meat while melting half of the butter in a heavy skillet over medium heat.
3. Cook meat until half way done, throw in the onions and garlic and cook until meat is done.
4. Remove meat to a platter and add remaining butter until melted, then add flour. Stir to create a roux. Once browned a little, add the beef broth and mix well until there are no lumps.
5. Add water, beef base, mustard and wine.
6. Bring to a boil.
7. Reduce heat to low and replace meat back in pot.
8. Cover and let cook for one hour, stirring occasionally.
9. Just before serving you can add the sour cream and mix well until heated through or place a dollop of it on top each serving.
10. Serve over rice or noodles of choice.
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