Braised Beef 'Stroganoff'

1. 1

   Preheat the oven to 300 degrees.

2. 2

   Season the beef all over with salt and pepper.

3. 3

   Heat the oil in a stew pot over high heat.

4. 4

   When hot, add the beef and cook, in batches if needed, until browned.

5. 5

   Transfer to a plate.

6. 6

   Reduce heat to medium-low, add the onions and cook, covered, stirring occasionally, until the onions are softened, about 15 minutes.

7. 7

   Add the white wine, 2 cups of water and a pinch of salt, scraping the caramelized bits stuck to the bottom of the pan.

8. 8

   Return the beef and its juices to the pot and bring to a boil.

9. 9

   Cover, place in the oven and cook until the beef is tender, about 2 1/2 to 3 hours.

10. 10

    Transfer the beef and 1/4 of the onions to a large plate.

11. 11

    Puree the remaining onions and cooking liquid in a blender with the mustard and yogurt, and season to taste with salt and pepper.

12. 12

    Return the beef and the reserved onions to the cooking pot and stir in the sauce.

13. 13

    Melt the butter in a skillet over medium-high heat.

14. 14

    Add the mushrooms and saute until tender.

15. 15

    Season with salt, and add to the pot.

16. 16

    If you choose, serve over buttered egg noodles.

* Per serving · 4 servings · Values may vary.