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
