1. Cut chuck roast into 1/2" by 2" strips. Lightly salt and pepper. Set aside. 2. Saute onion and garlic in 1 Tbl. butter and 1 Tbl. oil in a stockpot. Remove and set aside. 3. Add beef to pot and brown. 4. Add beef broth, sauted onion and garlic and soy sauce to pot. 5. Cover and simmer 1 hour or until beef is very tender. 6. While beef is simmering, saute mushrooms in 1 tbl. each of butter and oil. 7. Remove 1/2 cup of broth from pot and set aside. 8. Add mushrooms and simmer 10 minutes. 9. Dissolve cornstarch in 1/2 cup reserved broth, stirring with a fork. 10. Add to pot, stirring until thick and bubbly. 11. Remove from heat and stir in sour cream until incorporated. 12. Adjust seasoning if necessary. 13. Serve over egg or dumpling noodles. ---------------------------------------------------------------------------
Nutrition
Ingredients
