2.5-3# or 1134-1360 g beef chuck, cut into 1 inch cubes, with large fat removed

3 med white onions, halved, then thinly sliced, or julienned

14 oz or 400 g fresh chanterelles, chopped

1 cup sour cream

1 tablespoon prepared yellow mustard

12 oz 355 mL of Imperial stout

8-12 oz 237-255 mL water

6 tbsp. (45g) wondra flour

3 oz (90 g) ghee or butter, or your favorite lipid

1 tablespoon and 1.5 teaspoons (21 g) Morton Kosher salt (taste, and adjust)

Fresh ground black pepper, lots

1 tbls dried thyme

1 tbls dried oregano, or marjoram

1. Cut meat into 1” cubes

2. Dry meat cubes with paper towel and put them in a plastic bag. Add flour and a salt and mix everything and mix thoroughly with massaged.

3. Preheat a dutch oven with ghee or butter, and add the meat cubes. Leave some space between of cubes. Fry 2-3 min on each side till brown. Fry them in 2-3 batches. Place fried meat into large bowl.

4. Add ghee or butter to dutch oven, and fry onion on medium heat until soft. add salt, ground black pepper, dried thyme, dried oregano, and mix thoroughly.

5. Add mushrooms and fry until caramelly. Then, return the fried beef to the dutch oven, and mix.

6. Add beer, and simmer for 2-3 hours.

7. Add (2) 16 oz packages of Gnocchi and simmer 2-4 minutes, until cooked

Alternatively, Serve Beef Stroganoff with backed or mashed potato, rice, dumplings or noodles.

9. Reduce, or remove from heat. Stir in sour cream. Adding it late insures that it does not break during the simmer.