If you have a free Sunday this weekend, I’d spend part of it on our Chuck Roast Stroganoff.

You braise a chuck roast with onions and red wine until it falls apart, then cook the egg noodles right in the pan drippings. Stir in sour cream at the end and you get a big pot of rich, creamy comfort food. It makes 8 servings, so there’s plenty for leftovers.

If you’re planning to eat it for lunch all week, cook the noodles separately and store them on the side. They soak up the sauce fast and get soft in the fridge. And if you like mushrooms, saute them in a little butter and fold them in right before serving.

Serve This With

• ​Milk Rolls​
• ​Greek Salad​