System:
- 2 kilos beef chuck roast
- 1 teaspoon salt
- 1/2 teaspoon ground shaded pepper
- 1/2 teaspoon garlic powder
- 6 ounces Holland Home Red Cooking Wine
- 2 tablespoons butter
- 1/2 pound white button mushrooms; sliced
- 4 green onions, sliced (white components most attention-grabbing)
- 3 tablespoons vegetable oil
- 4 tablespoons all-motive flour
- 1 (10.5 ounce) can condensed beef broth
- 1 teaspoon ready mustard
- 2 teaspoons Worcestershire sauce
- 1/3 cup bitter cream
- salt to model
- ground shaded pepper to model
- original parsley to garnish
Instructions:
- Take any beefy from the roast and reduce into strips 1/2 lag thick by 2 inches prolonged. Season beef with salt, pepper and garlic powder. Situation sliced beef real into a resealable salvage and pour Holland Home Red Cooking Wine over the meat. Situation in fridge and marinate for approximately one hour.
- Take beef from fridge. In a vast pan, melt butter over medium heat. Add in mushrooms and sauté until lightly browned and softened; about 4-5 minutes. Add in green onions and cook with the mushrooms for 2 minutes. Take mushrooms and onions from pan and place of living apart.
- Add vegetable oil to the same pan and warmth over medium high heat. Employ a slotted spoon to bewitch away beef from wine marinade; reserve marinade. Employ paper towels to pat the meat dry.
- Add beef to the pan and cook until it’s far browned and cooked through. Trot the flour into the meat and juices. Pour in beef broth and reserved red wine marinade. Bring to a boil, stirring constantly. Lower the heat and stir in mustard and Worcestershire sauce. Quilt and simmer for 1 hour or until the meat is refined.
- Five minutes before serving, stir within the mushrooms, onions and bitter cream. Warmth for approximately 5 minutes. Salt and pepper to model. Attend over mashed potatoes or cooked egg noodles and garnish with original parsley.