Ingredients
2 pounds beef chuck roast
1/2 cup red wine
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon rosemary
2 tablespoons butter
1 tablespoon olive oil
1 medium-sized onion, chopped
4 tablespoons all-purpose flour
1 (10.5 ounce) can condensed beef broth
1 teaspoon prepared mustard
1 tablespoon Worcestershire sauce
1 (6 ounce) can sliced mushrooms, drained
1/3 cup sour cream
1/3 cup cream cheese
Directions
1. Cut the beef into strips, one-half inch thick by two inches long. Season with the salt, pepper, and rosemary. Place meat into a large reseable bag and add red wine. Shake to mix and set in the refrigerator for at least 2 hours to marinate.
2. In a large skillet over medium-high heat, melt the butter and brown the beef strips quickly, then set the beef strips aside. Add olive oil to the pan and cook the onion for 3 to 5 minutes, then set aside with the beef strips.
3. Pour in beef broth and bring to a boil. Add the flour a little at a time, stirring constantly. Lower the heat and stir in mustard and Worcestershire sauce. Add the meat and onions and cover and simmer for 1 hour or until the meat is tender.
4. Stir in the mushrooms, sour cream, and cream cheese. Stir until the cream cheese has melted, about 5 minutes.