Tender Fall-Apart Beef Stroganoff

• 3 lbs top blade steaks or a boneless chuck roast
• 3 TBSP olive oil
• Salt and Pepper to taste
• 2 TBSP all purpose flour
• 1 onion, peeled
• 5 garlic cloves, peeled
• 1 cup dry white wine
• 2-3 cups chicken stock, and more as needed
• 1 TBSP butter
• 8 oz sliced mushrooms
• 2 TBSP grainy Dijon mustard
• 3/4 cup sour cream
• 1 TBSP soy sauce
• 2 kosher pickles, cubed, optional
• 2 TBSP parsley leaves, for garnish

Instructions

1. 1

   Preheat the oven to 300°F (150°C). That's right—we will cook it low and slow!

2. 2

   If you have steaks, dry them with paper towels and season very liberally with salt and pepper. If you have a roast, slice it into 1.5-inch (4 cm) steaks, then dry and season them. Preheat oil in a large heavy-bottomed skillet. This step will likely need to be done in 2 batches so that you don't overcrowd the pan—if it's overcrowded, it will steam the steaks instead of searing them. Sear each steak for about 5 minutes per side on high heat until nicely golden brown. Remove to a plate.

3. 3

   Reduce heat to medium and add the whole onion and garlic cloves. Cook for a few minutes until browned and fragrant. Pour in the wine and cook until it's nearly evaporated. Add 2 cups (480 ml) of stock and bring to a simmer. Transfer the contents to a heavy Dutch oven.

4. 4

   Slice your steaks into thick 3/4-inch (2 cm) strips. Dust them with flour and transfer to the Dutch oven. The stock should almost cover the beef, but not completely—we are braising, not boiling the meat.

5. 5

   Bring your stew to a gentle simmer and transfer the whole pot to the preheated oven. Leave the lid slightly ajar (this will help thicken your sauce). Bake in the preheated oven for 2 to 2.5 hours. I would check after 2 hours, and if the meat is fall-apart tender, it's done. If not, it can use up to another half hour of stewing.

6. 6

   I don't always add mushrooms, but if you do, heat butter in a large skillet over high heat. Add mushrooms and cook for 5–7 minutes until browned. Remove to a plate and set aside.

7. 7

   Remove the pot from the oven. Discard the onion. Remove the meat to a plate. Place the sauce on the stove over medium-high heat and cook until the sauce consistency is no longer runny and to your liking. At that point, stir in the Dijon mustard, sour cream, soy sauce, and fried mushrooms, if using. Add pickles, if using. Return the meat to the pot and stir it to smother it with the sauce. Serve on top of noodles of choice (such as al dente egg noodles) garnished with parsley.