Easy Beef Stroganoff

This Easy Beef Stroganoff is the fourth installment of classic recipes that we are making with today's family lifestyle in mind. The classic recipe uses sirloin strips, but this budget-friendly version uses chuck roast. This recipe can be made in a slow cooker making it even easier, but it can certainly be done on a stove top. The hardest part of this meal is waiting to eat!

Ingredients:

8 oz. sour cream
1 sm. can tomato paste
3 tsp. Worcestershire sauce
1/2 c. flour
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1-1/2 lb. cubed and trimmed chuck roast
1 Tbsp. butter
1/2 c. onion, diced
2 Tbsp. garlic, minced
1 14 oz. can beef broth
1 14 oz. can vegetable broth
1/2 c. red wine
2 c. sliced cremini (baby bella) mushrooms
3 Tbsp. chopped fresh parsley (plus more for garnish)
4 c. cooked egg noodles (I use the dumpling style)

Directions:

1. Mix flour, salt, pepper, onion powder, and garlic powder in a large baggie and add cubed chuck. Shake the bag to coat the meat and set aside.
2. In a large pan, melt the butter and saute onion and garlic until translucent. Remove from pan and set aside. 
3. In the same pan, turn the pan to medium high and add the meat. Cook until meat is browned, turning as needed.
4. Deglaze the pan with red wine.
5. Add the onion and garlic back into the meat.
6. Add the beef and vegetable broths and the tomato paste. Reduce heat to medium low and simmer until reduced by half.
7. Add mushrooms and continue simmering until mushrooms are tender.
8. Add parsley, sour cream, and cooked noodles. Simmer until everything is warmed through.
9. Serve with a dollop of sour cream and garnish with chopped parsley.