Beef Stroganoff

1⁄4 teaspoon garlic powder

Kosher salt and cracked black pepper

2 pounds chuck roast, cubed

1/3 cup plus 3 tablespoons flour

2 tablespoons canola oil

1 large yellow onion, sliced

1⁄4 cup Cognac

3 cups low-sodium beef broth

1 tablespoon unsalted butter

8 ounces cremini mushrooms, sliced

1⁄2 cup sour cream

1 pound egg noodles, cooked, buttered and seasoned

3 tablespoons chopped fresh chives

In a large bowl, mix the garlic powder with 11⁄2 teaspoons salt and 1⁄4 teaspoon pepper. Pat the beef dry with paper towels and add to the bowl; toss to coat. Add 1/3 cup of the flour and toss again.

In a Dutch oven, heat the oil over medium-high heat. Working in batches, add the beef and cook until browned on all sides, about 5 minutes per batch. Transfer to a plate. Reduce the heat to medium and add the onion to the pot. Cook, stirring often, until fragrant and starting to soften, about 2 minutes. Add the Cognac and cook, scraping up any browned bits with a spoon, about 1 minute. Return the meat to the pot and add the broth. Bring to a simmer. Then reduce the heat to low, cover, and simmer, stirring occasionally, until the beef is almost tender, about 11⁄2 hours.

Transfer 1 cup of the broth from the pot to a small bowl; add the remaining 3 tablespoons flour and whisk until smooth. Add the flour mixture to the pot. Season to taste. In a large skillet, melt the butter over medium heat. Add the mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Add the mushrooms to the meat mixture. Simmer until the meat is tender, about 30 minutes longer. Stir in the sour cream and season with salt and pepper. Place the noodles in a large bowl; spoon the beef over. Garnish with the chives and serve.