Ingredients: |
Ingredients: 1/4 tsp garlic powder
2 lbs chuck roast, cubed
1/3 cup plus 3 Tbsp flour
2 tbsp canola oil
1 large yellow onion, sliced
1/4 cup cognac or dry sherry
3 cups low-sodium beef broth
1/2 Tbsp butter
1 8oz pkg cremini mushrooms, sliced
1/2 cup sour cream
1 lb cooked, buttered and seasoned egg noodles
3 Tbsp chopped fresh chives
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Directions: |
Directions:In a large bowl, mix the garlic powder with 1 1/2 tsp salt and 1/4 tsp cracked black pepper. Pat the beef dry with paper towels and add to the bowl; toss to coat. Add 1/3 cup of the flour and toss again.
In a Dutch oven, heat the oil over medium-high. Working in batches, add the beef and cook until browned on all sides, about 5 minutes per batch. Transfer to a plate. Reduce the heat to medium and add the onion. Cook, stirring often, until fragrant and starting to soften, about 2 minutes. Add the cognac and cook, scraping up any brown bits with a spoon, about 1 minute. Return the meat to the pot and add beef broth. Bring to a simmer, reduce heat to low, cover and simmer, stirring occasionally, until beef is almost tender, about 1 1/2 hours.
Transfer 1 cup of broth to a small bowl; add the remaining 3 Tbsp flour and whisk until smooth. Add the flour mixture to the pot. Season to taste.
In a large skillet, melt the butter over medium. Add the mushrooms and cook, stirring often, until golden brown, 5-7 minutes. Add the mushrooms to meat mixture. Simmer until meat is tender, about 30 minutes longer.
Stir in the sour cream and season. Place the buttered, seasoned egg noodles in a large bowl; spoon the beef over. Garnish with chives. |
This recipe for Beef Stroganoff is from