- 3 lb chuck steak, or round steak, cut crosswise into strips about 1/2 inch wide
- 3 Tbsp flour plus 2 Tbsp
- Salt and pepper
- 12 Tbsp butter, divided
- 3 Tbsp olive oil
- 1 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 C dry red wine
- 2 C beef broth
- 2 sprigs fresh thyme
- 1 1/2 lb assorted fresh mushrooms such as cremini, shitake, or chanterelle, brushed clean, stems removed, and caps cut into 1/2 in pieces
- 2 C sour cream
- 1/4 C dry sherry
- 2 Tbsp Worcestershire sauce
- 1 1/2 tsp dry mustard
- 2 Tbsp chopped fresh flat leaf parsley (not necessary, not good?)
In a bowl, stir together the 3 Tbsp flour, 1 tsp salt, and 1/2 tsp pepper. In a large frying pan over medium-high heat, metl 6 Tbsp of the butter with 2 Tbsp of the olive oil. Working in batches, roll the steak strips in the seasoned flour and cook, turning occasionally, until browned on all sides, about 5 minutes. Remove from the pan and set aside.
Add the onion to the pan and saute over medium-high heat until tender, 3-4 minutes. Add the garlic and saute for about 30 seconds. Add the wine and both and bring to a oil, stirring and scraping up the browned bits on the pan bottom with a wooden spoon.
Stove Top: Transfer the steak and any accumulated juices to a large Dutch oven. Pour the broth mixture over the steak and add the thyme. Cover and cook over very low heat until the steak is very tender, about 1 hour and 40 minutes. Meanwhile, in a large skillet over high heat, melt the remaining 6 Tbsp butter with the remaining 1 Tbsp oil. Add the mushrooms and saute until they begin to brown, about 4 minutes. Season lightly with salt and pepper. Add the mushrooms to the steak. In a bowl, stir together the sour cream, sherry and Worcestershire sauce. Stirring constantly, sprinkle in the remaining 2 Tbsp flour and the dry mustard until thoroughly blended. Add to the mushroom-steak mixture. Continue to cook, covered, until the sauce thickens, about 5 minutes.
Slow Cooker: Transfer the steak and any accumulated juices to crock pot. Pour the broth mixture over the steak and add the thyme. Cover and cook over very low heat until the steak is very tender,3 hours on high-heat or 6 hours on low-heat setting. In a large skillet over high heat, melt the remaining 6 Tbsp butter with the remaining 1 Tbsp oil. Add the mushrooms and saute until they begin to brown, about 4 minutes. Season lightly with salt and pepper. Add the mushrooms to the steak. In a bowl, stir together the sour cream, sherry and Worcestershire sauce. Stirring constantly, sprinkle in the remaining 2 Tbsp flour and the dry mustard until thoroughly blended. Add to the mushroom-steak mixture. Cover and continue to cook until sauce thickens, about 5 minutes.
William Sonoma