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Vegetable oil or clarified butter
2 pounds braising beef (I used boneless shoulder)
3 tablespoons flour
1 cup red wine
2 cups unsalted beef broth
4 tablespoons butter
1 onion, diced
1 pound mushrooms (I used oyster, shitake, and cremini), cleaned and sliced
1 (8-ounce) carton sour cream (I used light)
Kosher salt
Freshly ground black pepper
Cooked pappardelle
Flat leaf parsley, to garnish (optional)
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1st Keep
 slego
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