Start by cutting the chuck roast up into the separate
muscules, removing all the fat and grisle. Cut the meat
up into 1/4" to 1/3" cubes, cutting across
the grain of each mucle as much as possible. You should
end up with about 2 pounds of diced meat.
Mix the flour, salt and black pepper, and coat meat
with flour mixture. Heat the oil in a large skillet
or stock pot over high heat. Brown the meat in batches
until well browned. Add the onion to the last batch
of meat when it starts to brown. Continue cooking
until the onions are soft and meat is well browned.
Return all the meat back to the pan.
Add the beef stock and water to the pan. Bring to
a boil, and then reduce the heat to a simmer. Cook
until the liquid begins to thicken, then add the mushrooms,
and continue to simmer until the liquid thickly coats
the back of a spoon. Remove the pan from the heat.
When the liquid cools to the touch, fold in the sour
cream. Serve over cooked egg noodles.
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