Prep Time: 60 Minutes
Cook Time: 2 Hours, or longer in Crock Pot
- 3 lbs Sirloin or Beef Chuck Roast
- 4 Oz butter
- 1/2 tsp pepper
- 4 T flour or cornstarch
- 3 (10.5 ounce) cans beef broth
- 1 tsp prepared mustard
- 3/4 pound sliced fresh mushrooms
- 2 large onions
- 2 T crushed garlic
- 1 T Worcestershire sauce
- 1/3 c sour cream
- 1/3 c cream cheese
- Red wine (inexpensive Pinot Noir)
- Salt and pepper to taste
- Noodles or rice
Cut beef into 1 1/2" square chunks. Place into a large zip lock bag and add enough red wine to cover. Marinate in fridge overnight.
Remove beef from marinade and discard marinade.
In a large skillet, brown beef over medium heat for 30-60 minutes until most of the liquid is gone. Remove from skillet and set aside.
Add butter, onion and garlic to skillet. Saute until onions are almost tender.
Add mustard, Worcestershire sauce and mushrooms to onion mixture, cook for 10-15 minutes.
Add beef and beef broth to onion mixture.
Thicken with flour or cornstarch. Season with salt and pepper. Simmer for a couple of hours, or longer in the crock pot.
Right before serving, add cream cheese and sour cream.
Serve over rice or noodles.