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Well, there is a chill in the air and that means it's time for comfort foods. This is one of my favorites. I hope you enjoy it as much as we do.
Ingredients
I use boneless chuck roast about 2-3 pounds but use as much as you like.
2 onions sliced
1 C flour
1 tsp salt
1tsp pepper
1tsp onion powder
1 tsp garlic powder
1/2 C red wine
1-2 C beef stock or boullion or water just to cover meat
Olive oil
2 Tbs worchestershire sauce
1/2 C sour cream
As many sliced mushrooms as you want.
Directions
In a bowl, add flour, salt, pepper,onion and garlic powder. Dredge meat in mix and brown in a deep skillet that has a cover. When meat is all in skillet, add onions and mushrooms and cook for a minute or two.
Add worchestershire sauce and red wine while heat is fairly high. Add stock or water and reduce heat to just a simmer. Simmer for at least an hour, more is better.
When ready to serve, turn off heat and add sour cream.
Enjoy!
Notes:
I serve over noodles
Ingredients
I use boneless chuck roast about 2-3 pounds but use as much as you like.
2 onions sliced
1 C flour
1 tsp salt
1tsp pepper
1tsp onion powder
1 tsp garlic powder
1/2 C red wine
1-2 C beef stock or boullion or water just to cover meat
Olive oil
2 Tbs worchestershire sauce
1/2 C sour cream
As many sliced mushrooms as you want.
Directions
In a bowl, add flour, salt, pepper,onion and garlic powder. Dredge meat in mix and brown in a deep skillet that has a cover. When meat is all in skillet, add onions and mushrooms and cook for a minute or two.
Add worchestershire sauce and red wine while heat is fairly high. Add stock or water and reduce heat to just a simmer. Simmer for at least an hour, more is better.
When ready to serve, turn off heat and add sour cream.
Enjoy!
Notes:
I serve over noodles