- 2 lb boneless beef shoulder
- Salt and freshly ground pepper
- Canola oil, for frying
- 3 Tbsp flour
- 1 cup medium-body red wine, such as merlot
- 2 cups unsalted beef broth
- 2 sprigs fresh thyme
- 4 Tbsp butter
- 1 onion, diced
- 1 lb mushrooms, cleaned and sliced
- 1 cup sour cream
- 1 lb short and wide noodle pasta, cooked and warm
- 1/4 cup chopped fresh flat-leaf parsley, for garnish
Preheat oven to 300°.
Place beef in freezer for 20 minutes. Cut meat into 1” cubes, pat dry with paper towels, and season with salt and pepper.
In a large Dutch oven over medium-high heat, warm a few tablespoons of oil. Add 1/2 of beef and cook until brown on all sides, 3-5 minutes. Transfer to a plate, add a few more tablespoons of oil, add remaining beef and brown on all sides, 3-5 minutes. Add first batch of meat to pot.
With heat on medium-high, add flour and cook, stirring constantly, for 1 min. Add wine and reduce by half, 10-12 minutes. Add beef broth and thyme, increase heat to high, and bring to a boil. Cover pot and transfer it to the oven. Cook until meat is tender, about 2 1/2 hours. Remove from oven and allow mixture to cool for about 15 minutes. Season to taste with salt and pepper.
Meanwhile, in a large frying pan over medium heat, melt butter. Add onions and cook until tender, 3-5 minutes. Add mushrooms and continue cooking until golden brown and tender, about 12 minutes. Add cooked mushrooms to beef sauce. Stir 1 cup of beef sauce into sour cream, then fold sour cream mixture back into rest of beef sauce. Taste and season with salt and pepper. Serve over warmed pasta and garnish with parsley.