This is an average of several recipes. Some recipes call for Crème Fraîche which is 1 cup whipping cream, 2 tablespoons buttermilk, otherwise known as sour cream. You have to whip it and leave it in your frig two days. In this recipe we use whipping cream and sour cream.
1 LB beef chuck roast, sliced into strips
2 TBSP Vegetable oil
Salt and pepper to taste
2 TBSP butter
½ onion, sliced or diced
8 oz. sliced mushrooms
2 cloves garlic
1 ½ TBSP flour
½ cup white wine
1 cups beef broth
¼ cup sour cream
¾ cup whipping cream
1 TBSP fresh sliced chives (I used scallions)
You also might want to consider adding a dash of Worcestershire and Dijon mustard.
Cut meat in small strips
Brown meat in batches in a large Dutch oven with the vegetable oil. Remove.
Add the butter, onions and mushrooms, which will begin to deglaze the pan. Add garlic, then flour, stir a minute. Add wine and begin to stir in a gravy (or roux), add beef broth and then the meat. Stir. Cover. Braise for about an hour on low. This will break down the chuck. Cook until the meat is tender.
Add the whipping cream and stir. Add hot pan sauce to your sour cream and stir. This breaks down the sour cream so it doesn’t curdle and then keep whisking the sauce. Add the chives or scallions. Bring to a simmer. Turn off pan and let rest 5 minutes. Serve over egg noodles.
As of 9/22/19