Ingredients: |
Ingredients: 2 lb. Beef Chuck Roast, cut into 1/2 inch thick strips (Buy the roast and trim yourself)
3/4 cup Red Wine
1 tsp. Kosher salt or more to taste
1 tbsp. Extra-Virgin Olive Oil
1/2 cup butter, divided
1 lge. White Onion, diced
3 cloves garlic, minced
1 (8 oz pkg) sliced white mushrooms
1/2 cup all-purpose flour
3 cups beef stock or more as needed
2 tbsp. Worcestershire sauce
1 tsp. Dijon mustard
1/3 cup sour cream
1 (3 oz) pkg. cream cheese, softened (Optional)
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Directions: |
Directions:1. Place beef into a large bowl. Stir in red wine, salt and black pepper. Marinate for 10 minutes, then remove beef and pat dry with a paper towel. Reserve remaining marinade.
2. Heat olive oil in a large skillet over medium heat. Stir in beef; cook and stir until browned, 5-7 minutes. Transfer beef to a plate, then drain any remaining grease from skillet.
3. Melt 2 Tbsp butter in the skillet over medium heat. Stir in onion, garlic, and a pinch of salt. Cook and stir until onion is soft and translucent, 3-4 minutes. Transfer onion mixture to the plate with beef; set aside.
4. Melt 2 Tbsp butter in the skillet over medium heat. Add mushrooms; cook and stir until tender, about 10 minutes. Transfer mushrooms to a bowl; set aside.
5. Melt 1/4 cup butter in the skillet over medium heat. Whisk in flour; cook and stir until flour no longer tastes raw, about 4 minutes. Slowly whisk in beef stock. Bring to a boil, stirring constantly, then reduce heat to medium-low.
6. Pour in reserved marinade, Worcester sauce, and mustard then add beef and onion mixture. Cover and simmer until meat is tender, about 1 hour. Season with salt and black pepper.
7. Stir in mushrooms, cream cheese and sour cream about 5 minutes before serving. |
This recipe for Rich & Creamy Beef Stroganoff is from