Ingredients

• 4 pounds beef chuck roast, cut into 1/2 ” strips
• 1/2 cup red wine
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon Extra Virgin Olive Oil
• 1/2 cup butter, divided
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 cup sliced mushrooms
• 1/4 cup flour
• 1 1/3 cups beef stock
• 1 tablespoon worcestershire sauce
• 1 teaspoon yellow mustard
• 1/2 teaspoon crushed red pepper flakes
• 1/3 cup sour cream
• 1 (3 oz) cream cheese, softened

Directions

Place beef in a large bowl. Stir in red wine, salt and pepper. marinate 10 minutes, remove beef and pat dry. Save the liquid

Heat oil in skillet and stir in the beef, Cook 5-7 minutes. Remove beef and drain grease. Add 2 tablespoons butter. Stir in the onion, garlic and salt. Cook until translucent. Remove onions to beef platter.

Add 2 more tablespoons butter to skillet and cook the mushrooms 10 minutes. Remove to platter.

Melt 1/4 cup butter in pan. Wisk in flour and work 4 minutes. Gradually add the beef stock and bring to a boil. Reduce heat to low and pour in wine marinade, worcestershire sauce. mustard and red pepper. Then add beef and onions. Simmer 1 hour.

Stir in mushrooms, sour cream and cream cheese 5 minutes before serving.