BEEF STROGANOFF!!! ( NON-DAIRY!! ). Rich And Beefy

Hold onto your hats and glasses… cause this here is the BEST, RICH, BEEFY Stroganoff to grace your tastebuds! Handed down from my mother, this recipe is over 75 years old and never ceases to WOW! #beef, #stroganoff, #comfortfood, #delicious
Ingredients:
1 Chuck Roast
2 Tbs. Butter
2 -3 Cups Sliced Cremini Mushrooms
1 Large Onion Chopped
3 Large Cloves Garlic Minced
3 Tbs. All Purpose Flour
3 Tbs. Organic Ketchup
1 Heaping Tbs. Beef Base
2 Heaping Tbs. Dry Mustard
1 Tbs. Black Pepper
32 Ounces ( One Carton ) Beef Broth
3/4 Cup Red Wine. ( I Use Cabernet Sauvignon )
One Bag Wide Egg Noodles
Directions:
Partially Freeze Beef a couple hours or if thawing, slice beef into think strips when beef is partially frozen. It makes it easier to make nice thin slices. Cut against the grain. Set aside.
Chop the onion and set aside.
Slice mushrooms kinda chunky and set aside.
Mince garlic and set aside.
In deep sided pot, add butter until melted and bubbling.
Add beef in batches to brown, one layer at a time. Transfer browned beef to a plate and continue browning until all the beef is done. Transfer all beef to plate.
In the same pot, add onions and mushrooms.
Cook until onions and mushrooms start to brown, then add minced garlic. Cook mixture until juice is given off.
Add flour, dry mustard, ketchup and beef base. Stir on medium heat.
Add beef broth, and stir until slightly thickened and bubbly.
Add black pepper and wine. Stir well.
Reintroduce the browned beef into the sauce and stir thoroughly.
Cover and simmer approximately 40 mins. Until beef is tender.
While Beef mixture is simmering, start large pot of water to boil for pasta.
When water boils add desired amount of salt and pasta. Cook per package directions.
If stroganoff gets too thick, you can add more beef broth, pasta water or plain water to desired consistency.
Serve stroganoff over the pasta and serve immediately!
Can be frozen and heated up! ( IF there’s any left! )
ENJOY!!