INGREDIENTS
2 to 2 1/2 pounds chuck roast, chopped into 2-inch chunks
1-2 tablespoons vegetable oil (I used light olive oil)
generous salt and pepper
4 tablespoons butter (half stick)
1 onion, chopped
8 to 12 ounces mushrooms, quartered
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper (or more to taste)
2 teaspoons paprika
1 tablespoon dried parsley
1 tablespoon garlic, smashed and minced
1 tablespoon tomato paste
1/2 cup red wine
1/2 cup water
2 teaspoons Better Than Bouillon Beef Base
1 to 2 cups sour cream, to add after cooking
12-16 ounces pappardelle pasta, plus water and salt
fresh parsley, to garnish
fresh chives, to garnish