Prep 10 mins
Cook 1 hr
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.
- 2 lbs chuck roast, sliced thinly
- 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
- Remove and trim any visible fat and gristle from outer roast; slice thin across the grain.
- Salt and pepper meat while melting half of the butter in a heavy skillet over medium heat.
- Cook meat until half way done, throw in the onions and garlic and cook until meat is done.
- 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.
- Add water, beef base, mustard and wine.
- Bring to a boil.
- Reduce heat to low and replace meat back in pot.
- Cover and let cook for one hour, stirring occasionally.
- 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.
- Serve over rice or noodles of choice.
My fiancee is lactose-intorerant, so we left off the sour cream, but it was still good. We served over egg-noodles.