This recipe was handed down over several generations. Simply delicious! Serve over hot egg noodles. Enjoy!
Ingredients
- olive oil: 5 Tbsp (or more if needed)
- ounces butter: 2 piece
- all-purpose flour: 1 cup
- salt and ground black pepper: (to taste)
- beef chuck steak, cut across the grain into 1 1/2-inch-thin strips: 1 pound
- button mushrooms: 1 pack (8 ounce pack)
- dry red cooking wine: 0.5 cup
- beef broth: 0.5 cup
- egg noodles: 1 pack (8 ounce pack)
- Holland-style pearl onions: 1 jar (15 ounce jar, drained)
- ½ cups sour cream: 1 piece
Metric Conversion
Stages of cooking
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Heat olive oil and butter together in a skillet over low heat until smooth.
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Whisk flour, salt, and pepper together in a shallow bowl. Coat beef strips in flour mixture, gently shaking off any excess flour.
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Increase heat under skillet to medium. Add beef to skillet and cook and stir until browned, 1 to 2 minutes per side. Mix mushrooms into beef, adding more oil if pan is dry; cook and stir until mushrooms are lightly browned, about 5 minutes.
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Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until liquid is reduced by half, 5 to 10 minutes. Add beef broth and return to a boil.
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Cover skillet and cook until beef is tender, 20 to 25 minutes.
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Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
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Mix onions into beef mixture; cook and stir until onions are warmed, 3 to 5 minutes. Remove skillet from heat and gently stir sour cream into beef mixture; serve over noodles.
