Recipe by David J Rust
This is a great comfort food for me and I make it every spring as soon as morels are in season.
- 1 lb boneless beef chuck roast
- 5 garlic cloves
- 1 tablespoon olive oil
- 2 medium vidalia onions
- 4 ounces morels (mushrooms)
- 1 tablespoon flour
- 2 tablespoons Worcestershire sauce
- 1⁄2 cup red wine
- 1 cup beef broth
- 1⁄2 cup sour cream
- 1⁄2 lb egg noodles (cooked al dente)
Directions See How It's Made
- Trim excess fat and gristle from the beef and slice, against the grain, 1/4" bits no longer than 3" long or wide.
- Mince the garlic.
- Place the sliced beef in a plastic, sealable bag and add half the minced garlic, the Worcestershire sauce, the red wine, and a few grinds of fresh, black pepper. Marinade in the refrigerator for 1-2 hours.
- Peel and french-cut the vidalia onions.
- Clean the morels. (NOTE: If using dried morels, re-hydrate them at this stage, reserving the soaking liquid.).
- In a high-sided skillet with a tight fitting lid, heat the oil over medium heat and saute the onions and remaining garlic.
- Remove the meat from the marinade but reserve the liquid. Pat the meat dry with a paper towel, season with salt and pepper, and toss in the flour.
- Raise the temperature beneath the skillet to medium-high, add the meat, and saute until browned.
- Add the morels (and any reserved liquid), the marinade, and the beef broth. Bring to a simmer and cover, lowering heat to low. Cook, covered, for 45 minutes.
- Remove the cover and reduce until the liquid is thick and coats the back of a spoon. Taste and re-season with salt and black pepper.
- Stir in the sour cream and incorporate evenly. Stirring occasionally over medium-high heat, reduce until desired consistency is reached.
- Taste and adjust seasoning. OPTIONAL: Sprinkle with finely chopped parsley.
- Serve over hot egg noodles.