Beef Stroganoff

Ingredients:

2 pound chuck roast

2 tablespoons flour

1 quart beef broth

1 large shallot or small onion

1 cup full fat plain yoghurt

Salt and pepper

Olive oil

1 pound egg noodles

Method:

Cut the chuck roast into 1 inch cubes. Toss with the flour and salt and pepper. Heat a skillet or Dutch oven pot over medium high heat with 2 tablespoons of oil in it. Add the diced chuck and sear on all sides. Add the sliced shallot and toss. Scrape the bottom to get up all the flavor bits. Add the broth and bring to a simmer, scraping the bottom of the pan. Top with a lid and cook over low heat for 4 hours (or place in a 300 degree oven for 4 hours). Check the pot every hour or so to see if you need to add a little water.

Once the meat is fall apart tender, turn off the heat and take the meat out of the broth. The pan just have quite a bit of broth left in it but it will be thickened slightly from the flour. Remove the fatty bits and shred a bit. Add the Greek yoghurt and whisk until smooth, making sure it’s not over the heat. Add back the shredded meat, check the seasoning and toss with cooked egg noodles.