Ingredients:
- 1 1/2 lb chuck steak
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 medium-large onion
- 12 ounces brown italian mushrooms
- 1 cup sour cream
- 1 can Campbell condensed tomato soup
- 1 tablespoon Worcestershier sauce
- 1/4 teaspoon Arizona Gunslinger Jalapeno Sauce
- 2 tablespoon olive oil
- 10 ounces egg noodles
- A glass of red wine, such as a Merlot
Chuck steak
-- people tell me it is not tender, which is requires long cooking.
A piece about 3/4" thick, slice 1 1/2 -2" chucks, sliced to 1/5 - 1/4"
pieces. Toss into a bowl.
Have a sip of wine.
In a small bowl, combine flour, salt, pepper,
mix. Sprinkle some on the beef, toss, check for pieces without
flour, sprinkle in more, toss, check, continue until all nicely
coated.
Have a sip of wine.
Chop the onion, fairly large pieces, place in a
bowl.
Clean and slice the mushrooms, place in a bowl.
Have a sip of wine.
Put the sour cream in a bowl. Add the tomato
soup.
A tablespoon or so of Worcestershire Sauce.
Ignore that the sauce includes anchovies.
There are several hundreds of pepper sauces, I like the flavor of Arizona Gunslinger. A good sauce has flavor, not just heat.
Mix.
Have a sip of wine.
Everything is ready to start cooking.
I use a 10" iron skillet. High heat, add a
tablespoon or two of oil, I use olive oil. Toss the meat into the
skillet, turn regularly to brown the steak.
Have a sip of wine.
Toss in the onions, turn regularly, until the onions
are started to transparent.
Have a sip of wine.
Toss in the mushrooms.
Have a sip of wine.
As the mushrooms shrink, add some wine. A
eighth or a quarter of glass.
Refill the glass, have a sip of wine.
Watch the mushrooms shrink. It's starting to smell good.
Add the sauce, stir, reduce to a low simmer, cover.
Let is simmer for about 90 minutes, checking it every 5-10 minutes to make sure the bottom is not sticking.
About 10 minutes before the end boil the noodles,
drain.
Noodles on the plate, add the sauce, enjoy!