2 pounds beef chuck roast, trimmed and cubed
1 small onion, chopped
1 clove garlic, minced
salt and pepper to taste
1 tablespoons olive oil + 2 tablespoons butter for frying
4 tablespoons of flour
4 tablespoons (1/2 stick) butter
2 cups half and half (half milk/half cream)
1 (16 oz) package egg noodles
Melt butter in a large heavy skillet and then add olive oil. Over medium heat, saute onions and garlic until tender. Add beef cubes and fry until brown on all sides. Cover and simmer on low heat for about an hour or until meat is very tender. You can also pre-cook beef cubes in a crock pot for 6 hours on high with a little beef broth for fork tender beef for all your stews and soups. I do this often and freeze until I need them.
In a separate skillet, add 4 tablespoons of butter and 4 tablespoons of flour and whisk quickly to blend. Cook, for about 1 minute and lightly browned, stirring the entire time. Whisk in half and half and continue whisking until sauce begins to thicken. Turn off heat and salt and pepper to taste. I like a lot of pepper in mind.
Finally, pour your sauce into the skillet with your meat and with a wooden spoon stir, making sure that you scrap all the bits of meat and garlic and onion from the bottom. Cover for another 10 minutes while noodles cook.
Boil egg noodles as directed on package. Drain well and pour into bowl. Add meat and sauce over noodles.
Photograph is copyrighted and the property of ©Welcome Home.