*1 cup kosher salt (optional)
*2 quarts water (optional)
*2 pounds roast, chuck or sirloin
*1 teaspoon ground black pepper
*1/2 cup butter
*1/2 medium sweet onion, chopped
*1 garlic clove, minced
*4 tablespoons flour
*1 (10.5 ounce) can beef broth
*1 teaspoon prepared mustard
*1 1/2 teaspoons worcestershire sauce
*8 ounces fresh mushrooms, sliced
*1/3 cup sour cream
*1/3 cup chicken stock
*1 teaspoon pepper
~Remove any fat or grizzle from roast.
~Slice into strips about 1/2 inch thick.
~In a large bowl mix 2 quarts water & 1 cup kosher salt.
~Place roast into salt water and brine for 2-3 hours. (This step makes the meat very tender, but it is optional)
~Remove roast from salt water and rinse well.
~Rub 1 teaspoon pepper over roast.
~In a large skillet over medium heat, melt butter.
~Place beef in melted butter and brown beef.
~Push beef to one side of skillet (or remove temporarily).
~Add onions & garlic, cook for a couple minutes.
~Push to side with the beef (or remove temporarily).
~Stir in flour into the juices on the empty side of the pan.
~Pour in beef broth and bring to a boil, stirring constantly. (add beef & onions back if removed at this time)
~Lower heat and stir in mustard & worcestershire sauce.
~Cover and simmer for 1 to 1 /2 hours, until beef is tender.
~Add mushrooms, sour cream & chicken stock, stir, and simmer for 10 minutes, or until mushrooms are done.
~Stir in 1/2 teaspoon pepper.
~Serve over cooked egg noodles (I like to make my own) or rice.
-substitute chicken stock for white wine.