| Yield 1X: | 80.00 | oz | Allergens: | ||
| Portion: | 12 | oz | Garlic, onion, dairy, gluten | ||
| Portions: | 6.7 | ||||
| Shelf life: | 4 days | ||||
| Date: | 2.21.21 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Beef chuck, 1 1/2″ cubes | 2 | 8.00 | 5 | 7 | 8.00 | |
| Canola oil | 3.00 | 6.00 | 9.00 | |||
| Garlic, sliced | 1.25 | 2.50 | 3.75 | |||
| Yellow onions, medium dice | 1 | 2 | 3 | |||
| Crimini mushrooms sliced 1/4″ | 1 | 2 | 3 | |||
| White wine | 8.00 | 1 | 1 | 8.00 | ||
| Chicken broth | 3 | 6 | 9 | |||
| Roux | 4.00 | 8.00 | 12.00 | |||
| Sour cream | 8.00 | 1 | 1 | 8.00 |
Carefully measure and prepare all ingredients.
Place a large pot over high heat, then add the oil. When the oil starts to shimmer, add half of the meat, and distribute it evenly over the surface of the pot. Season well with salt and pepper, and brown on all sides. Remove to a hotel pan and repeat for the second half of the meat.
Reduce the heat to medium and add the garlic. Cook for aroma, then add the onions. Stir to distribute evenly, then cover the pan and sweat until the onions are softened, about five minutes. Stir occasionally. Allow the moisture from the onions to dissolve the brown juices from the meat. Add the mushrooms, and stir. Cook until the mushrooms are completely soft. Add the white wine, and reduce by half. Return the browned meat to the pot, and add the chicken broth. Bring to a boil, then reduce to a simmer. Cover the pot and transfer to a 350-degree oven. Cook just until the meat becomes tender, then remove from the heat.
Stir in the sour cream and correct the seasoning. Transfer to a storage container and cool completely. Cover, label, date, and initial. Store refrigerated.