INGREDIENTS
1
Beef chuck, small roast
2
Bay leaves
1 1/2 tbsp
Flat-leaf parsley
3 cloves
Garlic
1
Onion, finely chopped (about 1 cup), medium
1 10.5 ounce can
Beef broth, low-sodium
1 tbsp
Mustard, prepared grainy
1 tbsp
Worcestershire sauce
1 12 ounce package
Egg noodles
1 1/2 tbsp
Flour
1
Kosher salt and freshly ground black pepper
1 tbsp
Olive oil
1 tsp
Sherry or red wine vinegar
1/2 cup
Sour cream
1/3 cup
Sherry, dry