Ingredients
- 1 pound beef chuck roast (or beef round, cut into 1 inch cubes)
- 5 tablespoons oil
- 3 onions, thinly sliced
- 1 tablespoon plus 1 teaspoon soy sauce
- 1/2 teaspoon sugar
- 2 teaspoon Sherry
- 2 teaspoon cornstarch
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon salt
- 2 cloves garlic, minced
- 2 cups cleaned mushrooms, sliced
- 3 carrots, cut into 1" pieces
- Additional salt and cracked black pepper
How to Make
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Step 1: Heat 3 Tb oil with 1 tsp soy sauce, sugar and 1 tsp Sherry, over medium high heat, in a heavy dutch oven.
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Step 2: Add onions and saute for a few minutes then turn heat down to simmer.
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Step 3: Mix cornstarch, 1 Tb soy sauce and 1 tsp sherry in a bowl. Place meat into the mixture and toss together.
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Step 4: Heat 2 Tb oil in a frying pan over medium-well. Brown meat.
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Step 5: Pour meat into dutch oven ( add to onions) and add Worcestershire, garlic and salt. Cover and simmer for 1 hour. Check pot and mix periodically, add a small amount of water if necessary.
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Step 6: Add carrots and simmer for another 30 minutes to 1 hour ( or longer, until the meat is tender).
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Step 7: Add mushrooms 15 minutes before serving. Correct seasonings right before serving by adding additional salt and cracked pepper if needed.
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Step 8: Serve over egg noodles.
Tips & Variations
- I use a heavy dutch oven- enameled cast iron.
We hope you enjoy this recipe!
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