Total Time
1hr 10mins
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.

Ingredients Nutrition

Directions

  1. Remove and trim any visible fat and gristle from outer roast; slice thin across the grain.
  2. Salt and pepper meat while melting half of the butter in a heavy skillet over medium heat.
  3. Cook meat until half way done, throw in the onions and garlic and cook until meat is done.
  4. 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.
  5. Add water, beef base, mustard and wine.
  6. Bring to a boil.
  7. Reduce heat to low and replace meat back in pot.
  8. Cover and let cook for one hour, stirring occasionally.
  9. 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.
  10. Serve over rice or noodles of choice.

Reviews

(1)
Most Helpful

My fiancee is lactose-intorerant, so we left off the sour cream, but it was still good. We served over egg-noodles.

gpotts5626 February 27, 2005

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