Beef Stroganoff

Inspiration: Intermediate cooking series
Prep time: 30 minutes
Cook time: 1 hour
Makes: serves 10 people

Description: This is such a classic old fashioned  dish. I made it for the first time in my cooking class. A few months later we were staying at a beach house in march (Oregon coast....so cold) This was a perfect dish to make. Warm, comforting, and yummy.

Ingredients
1 1/2 lbs chuck roast cut into strips 
1 c flour
1 Tbsp oil
1 onion sliced
1 lb cremini mushrooms sliced
3 garlic cloves sliced
16 oz beef stock
S&P
1 1/4 c sour cream
1 lb COOKED egg noodles

1. Season beef strips with S&P. Dust beef lightly in flour and shake off excess.
2. In dutch oven or large pot, melt butter and oil over medium high heat.
3. Brown beef on all sides, remove.
4. Add onions, garlic and mushrooms to the same pot. Cook until soft.
5. De-glaze with stock. Scrape off the bottom of pan to release the crusty bits.
6. Add browned beef back to the pot.
7. Turn heat to low, cover and let cook 1 hour until tender.
8. Once beef is tender and sauce is slightly thick turn off heat and stir in sour cream.
6. Season with S&P. Serve over cooked egg noodles.


Variations
You can use top round as an alternate beef cut