Tuesday, December 22, 2009


My final recipe for this.  I have been making it for months to get it just right.

1 ½ pounds flank or skirt steak, sliced thin
1 ½ pound chuck roast, trimmed of connective
tissue  (Cheaper cut or course.)

1/3          cup flour         
1             teaspoon salt          
1/4          teaspoon black pepper

4-8         Tablespoons butter
1/4          pound of mushrooms, sliced
1              onion, chopped
2 - 4        cloves garlic, minced
1 ¼         cups beef broth (cubes and water are okay)
2 to 4     Tablespoons tomato paste  (half of a small can)
1/3 +       cup white wine (optional)

¾ to 1  cup sour cream (to taste)


Dust sliced meat in flour mixed with the salt and pepper.
Heat butter.
( I added 4T. and the other 4 T. when I did the onions and garlic.)

              IN THIS ORDER!!
SAUTÉ in butter and REMOVE FROM PAN.  Seriously, I think the order is a biggie.
1.  MEAT   ( pink in the center)             
      Add meat and lightly brown,  REMOVE.           
      In same butter add mushrooms, REMOVE.
      Add more butter and onion and garlic
Add all above items back into the pan and heat.
Add tomato paste, and canned beef broth   (beef cubes and WINE will do fine.) Stir and warm up.  

Taste it.  Now is the time to add more wine or broth.

Place in CROCKPOT on low for 4 to 6 hours.

Add the SOUR CREAM before serving and mix in well.  Do not boil again.

Serve over butter noodles or rice. Will keep in frig for days but it won't last that long.

Note:  I used a cast iron casserole on the Stovetop and simmered for 4 hours. It required stirring so the meat did not stick to the bottom.

It would have been so much easier in the oven or in the crockpot.