2 1/2 lb chuck roast, cut into 1 inch cubes
salt and pepper
1/2 cup flour
2 tsp paprika
2 TBS canola oil
1 TBS butter
1 onion, peeled and chopped
4 oz. mushrooms, sliced
1/3 cup red wine
1 cup beef broth
1/4 cup sour cream
1 tsp Dijon mustard.

Heat a dutch oven or skillet with oil on medium high heat. Pat beef dry with a paper towel. Salt and pepper. Mix flour and paprika in a large shallow bowl. Dredge beef through the flour mixture and add beef. Brown beef on all sides.
Remove meat from the skillet and reserve. Reduce the heat to medium and add butter to the pan. Add onion and cook for 4 minutes until softened. Add mushrooms and cook for about 10 minutes, until liquid released from the mushrooms is almost evaporated. Return the beef to the dutch oven and add the wine and beef broth. Raise heat and bring contents to a boil. Reduce heat and simmer with the lid on for 30 minutes or until the beef is tender. Remove the lid and continue to cook another 10 minutes. Take the dutch oven off the heat and add sour cream and Dijon mustard. Stir to incorporate flavors. Serve over wide noodles.