Beef Stroganoff W Egg Noodles By Chef Jean Pierre

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By top chef, good and hearty.

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Steps

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In a large skillet or dutch oven , heat the olive oil and add as many meat cubes as you can without crowding brown the meat well on all sides , remove each batch as it browns and set them aside.

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It may be necessary to add a little more olive oil.

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When all of the beef has been browned and removed , add the onions to the remaining juices in the skillet and cook , stirring occasionally , until they are golden brown.

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Add the mushrooms and cook until they have released most of their water.

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Sprinkle the mushrooms with the flour , add the garlic , the remainder of the ingredients except for the sour cream and the chives.

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Add the beef cubes back to the pot.

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Bring to boil , reduce to low heat , cover and cook for about 2 to 3 hours or until the beef is very tender.

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In a small glass bowl , add the sour cream.

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Add a couple spoon of the hot sauce to temper.

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Remove the pot from the heat and just before serving , add the tempered sour cream and sprinkle with chopped chives.

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Ingredients

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extra virgin olive oil, chuck roast, diced onions, mushrooms, sifted flour, fresh garlic, tomato puree, fresh thyme, brown sugar, chardonnay wine, beef stock, salt, black pepper, sour cream, chives