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Ingredients
- 1 MEDIUM ONION
- 1 1/2 POUNDS BEEF CHUCK ROAST
- 1 t EACH SALT AND PEPPER
- 1 t OIL
- 6 C FRESH MUSHROOMS, SLICED
- 1 CAN BEEF BROTH
- 1/2 C FLOUR
- 1/2 C COOKING SHERRY, DIVIDED
- 2 T TOMATO PASTE
- 2 T DIJON MUSTARD
- 4 CLOVES GARLIC
- 2 T THYME
- 1 C SOUR CREAM
- 1 T LEMON JUICE
- HOT COOKED EGG NOODLES
Details
Servings 6
Preparation time 20mins
Cooking time 120mins
Preparation
Step 1
PREHEAT OVEN TO 350*
CHOP ONION, PLACE IN DEEP COVERED BAKER. CUT BEEF INTO 1 INCH PIECES, SEASON WITH SALT AND PEPPER. HEAT IN OIL 3-4 MINUTES UNTIL BROWN. REMOVER BEEF TO BAKER, ADD MUSHROOMS TO OIL AND COOK UNTIL MUSHROOMS BEGIN TO SOFTEN. REMOVE TO BAKER.
COMBINE BROTH, FLOUR, 1/4 C SHERRY , TOMATO PASTE MUSTARD, GARLIC AND THYME. WHISK UNTIL FLOUR IS INCORPORATED. POUR BROTH MIXTURE INTO BAKER, MIX WELL. BAKE COVERED 1 1/2 HOURS OR UNTIL BEEF IS TENDER., STIRING ONCE HALFWAY THROUGH.
REMOVE BAKER FROM OVEN, LET STAND 10 MINUTED OR UNTIL SAUCE IS THICKENED. STIR IN REMAINING SHERRY, SOUR CREAM AND LEMON JUICE. SERVE OVER COOKED NOODLES.
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