Ingredients
1 tablespoon vegetable oil
2 pounds beef chuck roast, cut into 1/4-inch thick strips
1 tablespoon butter
1/2 medium onion, sliced or diced
8 ounces sliced mushrooms
2 cloves garlic, minced
1 1/2 tablespoons all-purpose flour
1/2 cup white wine
2 cups beef broth, divided
3/4 cup sour cream
1 tablespoon fresh chopped chives
Directions
1. Season beef generously with salt and pepper.
2. Heat oil in a large skillet over high heat until nearly smoking. Add the beef and stir constantly, for 6-7 minutes, until liquid evaporates and meat browns. Remove meat from the pan and set meat aside.
3. Stir butter, mushrooms, and onions into the pan and cook over medium heat until the vegetables are lightly browned. Add garlic and stir in flour and cook for 1-2 minutes
4. in wine and 1 cup of stock. Bring to a simmer and cook for 3-4 minutes, until the sauce thickens.
5. Return beef to the pan. Stir in remaining cup of stock and bring to a simmer and cook on low heat for 1 hour with the lid on, until the beef is tender and the sauce is thick. Stir every 20 minutes.
6. Stir in sour cream and chives.
8 servings