Beef Stroganoff

• 2 lbs Chuck Roast

• 1 small yellow onion, chopped or minced

• 3 Tablespoons of Chef Cecil’s Southern Heat

• 2 Tablespoons Flour

• 2 Tablespoons butter

• 1 Cup Hot beef broth

• 2 teaspoons Brown Mustard

• 2 teaspoons ketchup

• salt & pepper to taste

• hot pepper sauce to taste

• cooked egg noodles

• sour cream to taste

1. Cut Chuck roast into 1”strips and cut those strips down to 1” or 2” pieces

2. In a large sauce pan melt 1 Tablespoon of butter. Brown the meat in it butter just enough for the red in the meat to disappear. remove the meat from the meat from the pan and set aside.

3. Add the small yellow onion & 1 tablespoon of butter to to pan; sauté until soft (*For an added boost of flavor lightly sprinkle the onion with Poultry Heat or Salt while sautéing); remove from heat.

4. Add flour; stir until smooth

5. add broth slowly, stir and return to heat

6. Add mustard, Worcestershire, ketchup

7. Add salt, pepper, and pepper sauce to taste

8. Low simmer 5 minutes to let roux set

9. Set in fridge for a few hours to let the flavors mingle and build

10. Bake covered at 350 degrees for 45min if meat not tender enough keep an eye cook an additional 10 minutes

11. Serve over egg noodles with a dollop of sour cream.