Prep Time::15 mins
Cook Time:: 1 hr 25 mins
Additional Time::10 mins
Total Time:: 1 hr 50 mins
Servings::8
Ingredients
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2 (2 pound) beef chuck roast, cut into 1/2-inch thick strips
½ cup red wine
1 teaspoon salt, or more to taste
½ teaspoon ground black pepper, or more to taste
1 tablespoon extra-virgin olive oil
½ cup butter, divided
1 large onion, diced
3 cloves garlic, minced
1 cup sliced mushrooms
¼ cup all-purpose flour
1 ⅓ cups beef stock
1 tablespoon Worcestershire sauce
2 teaspoons crushed red pepper flakes
1 teaspoon prepared yellow mustard
1 (3 ounce) package cream cheese, softened
⅓ cup sour cream
Directions
Place beef into a large bowl. Stir in red wine, salt, and black pepper. Marinate for 10 minutes, then remove beef and pat dry with a paper towel. Reserve remaining marinade.
Dotdash Meredith food Studios
Heat olive oil in a large skillet over medium heat. Stir in beef; cook and stir until browned, 5 to 7 minutes. Transfer beef to a plate, then drain any remaining grease from the skillet.
Melt 2 tablespoons butter in the skillet over medium heat. Stir in onion, garlic, and a pinch of salt. Cook and stir until onion is soft and translucent, 3 to 4 minutes. Transfer onion mixture to the plate with beef; set aside.
Dotdash Meredith food Studios
Melt 2 tablespoons butter in the skillet over medium heat. Add mushrooms; cook and stir until tender, about 10 minutes. Transfer mushrooms to a bowl; set aside.
Dotdash Meredith food Studios
Melt 1/4 cup butter in the skillet over medium heat. Whisk in flour; cook and stir until flour no longer tastes raw, about 4 minutes. Slowly whisk in beef stock. Bring to a boil, stirring constantly, then reduce heat to medium-low.
Dotdash Meredith food Studios
Pour in reserved marinade, Worcestershire sauce, red pepper flakes, and mustard, then add beef and onion mixture. Cover and simmer until meat is tender, about 1 hour. Season with salt and black pepper.
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Stir in mushrooms, cream cheese, and sour cream about 5 minutes before serving.
Dotdash Meredith Food Studios Editor's Note:
Please note the differences in cooking time when using the magazine version of this recipe.