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- 1/4 teaspoon garlic powder
- 2 pounds chuck roast, cubed
- 1/3 cup plus 3 tablespoons flour
- 2 tablespoons canola oil
- 1 large yellow onion, sliced
- 1/4 cup cognac or dry sherry
- 3 cups low-sodium beef broth
- 1/2 tablespoons butter
- 1 8-ounce package cremini mushrooms, sliced
- 1/2 cup sour cream
- 1 pound cooked, buttered and seasoned egg noodles
- 3 tablespoons chopped fresh chives
In a large bowl, mix the garlic powder with 1 1/2 teaspoons salt and 1/4 teaspoon cracked black pepper. Pat the beef dry with paper towels and add to the bowl; toss to coat. Add 1/3 cup of the flour and toss again.
In a Dutch oven, heat the oil over medium-high. Working in batches, add the beef and cook until browned on all sides, about 5 minutes per batch. Transfer to a plate. Reduce the heat to medium and add onion. Cook, stirring often, until fragrant and starting to soften, about 2 minutes. Add the cognac and cook, scraping up any brown bits with a spoon, about 1 minute. Return the meat to the pot and add the beef broth. Bring to a simmer, reduce heat to low, cover and simmer, stirring occasionally, until the beef is almost tender, about 1 1/2 hours.
Transfer one cup of broth to a small bowl; add the remaining 3 tbsp. flour and whisk until smooth. Add the flour mixture to the pot. Season to taste.
In a large skillet, melt the butter over medium. Add the mushrooms and cook, stirring often, until golden brown, 5-7 minutes. Add the mushrooms to the meat mixture. Simmer until the meat is tender, about 30 minutes longer.
Stir in the sour cream and season. Place the buttered, seasoned egg noodles in a large bowl; spoon the beef over. Garnish with chives.