Ingredients

The following ingredients have 8 Servings
  • 1/4 teaspoon garlic powder
  • 2 pounds chuck roast
  • cubed
  • 1/3 cup plus 3 tablespoons flour
  • 2 tablespoons canola oil
  • 1 large yellow onion
  • sliced
  • 1/4 cup cognac or dry sherry
  • 3 cups low-sodium beef broth
  • 1/2 tablespoons butter
  • 1 8-ounce package cremini mushrooms
  • sliced
  • 1/2 cup sour cream
  • 1 pound cooked
  • buttered and seasoned egg noodles
  • 3 tablespoons chopped fresh chives

Instruction

  • In a large bowl, mix the garlic powder with 1 1/2 teaspoons salt and 1/4 teaspoon 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 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 the beef broth
  • Bring to a simmer, reduce heat to low, cover and simmer, stirring occasionally, until the beef is almost tender, about 1 1/2 hours
  • Transfer one 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 the meat mixture
  • Simmer until the 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