Servings: 8 servings

1 1/2 lbs. beef chuck roast, cut into 1/2" thick strips, (if possible cut and season with ¾ tsp kosher salt and one tsp of freshly ground pepper the night before, if you don't have the time for that then follow the directions below) 1 ½ lbs. beef chuck roast, cut into ½" thick strips, (if possible cut and season with ¾ tsp kosher salt and one tsp of freshly ground pepper the night before, if you don't have the time for that then follow the directions below)
1/2 lb. white mushrooms, trimmed and sliced ½ lb. white mushrooms, trimmed and sliced
1/4 cup (1/2 stick) butter ¼ cup (½ stick) butter
1 onion, chopped (1 Cup) 1 onion, chopped (1 Cup)
2 garlic cloves, minced (or 1/2 tsp. GRANULATED GARLIC rehydrated in 1 tsp. water) 2 garlic cloves, minced (or ½ tsp. GRANULATED GARLIC rehydrated in 1 tsp. water)
1 Cup beef broth (if possible use salt free homemade and or low salt purchased plus 3/4 tsp. BEEF SOUP BASE dissolved in the 1 Cup of warm stock) 1 Cup beef broth (if possible use salt free homemade and or low salt purchased plus ¾ tsp. BEEF SOUP BASE dissolved in the 1 Cup of warm stock)
1/3-1/2 Cup tomato paste ⅓ to ½ Cup tomato paste
2 TB. olive oil, divided 2 TB. olive oil, divided
1/2-1 tsp. salt ½ to 1 tsp. salt
1 tsp. SHAKER GRIND BLACK PEPPER 1 tsp. SHAKER GRIND BLACK PEPPER
1/4 Cup Brandy ¼ Cup Brandy
1 tb Worchestire Sauce 1 tb Worchestire Sauce
1 lb. dry egg noodles 1 lb. dry egg noodles
1 Cup sour cream 1 Cup sour cream
2 tsp. DILL WEED 2 tsp. DILL WEED

In a large saute pan, het the butter over medium heat.
When bubbly, add the onino and garli and cook stirring, until soft, about 5 minutes. Reduce the heat to medium-low.
Whisk in th ebeef broth and bring to a boil, and then lower to a slow simmer.
Stir in the tomato paste.
Put a large pot of water for the noodles on to boil.
In a separate, lalrge saute pan or skillet, heat 1 tb of the olive oil over medium-high heat. 3 to 4 minute, or until almost smoking.
Season the beef strips with salt and pepper the day before if possible. Dry the meat thoroughly with paper towels and add to the hot oil stirring OCCASIONALLY until evenly browned.
Transfer the beef to the pan wiht the simmering beef broth. Add the remaining oil to the hot pan used to cook the beef, add the mushrooms and cook, stirring until they are lighly browned, 3 to 5 minutes.
Remove the pan with the musrooms from the heat, add the brandy, and stir, scraping the bottom of teh pan to loosen any browned bits. Transfer the mushrooms and their liqued to the sautee pan with the beef. Simmer slowly stirring occasionally for an hour to two hours, or until the beef is tender.
Once the meat is tender cook the noodles according to the package.
Add the sour cream and the dill while the pasta cooks and then bring the meat to a slow simmer.