Beef Stroganoff

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