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

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.

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.

Add flour; stir until smooth

add broth slowly, stir and return to heat

Add mustard, Worcestershire, ketchup

Add salt, pepper, and pepper sauce to taste

Low simmer 5 minutes to let roux set

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

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

Serve over egg noodles with a dollop of sour cream.