This flavorful and creamy Beef Stroganoff makes a delicious winter meal. The recipe pairs well with Wisdom Oak’s Meritage, a red blend, and appears in this full episode of “ Un-Wine’d," which airs Saturdays at 1:00 p.m. on VPM PBS.
Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on “Un-Wine’d," please click here.
What You’ll Need:
- ¼ c. butter
- 2 lbs cubed lean beef(Tassie uses tenderloin)
- Salt
- Pepper
- 1 medium onion, thinly sliced
- 1 ½ lbs sliced button mushrooms
- 4 cloves garlic, finely minced
- ¼ c. all-purpose flour
- Dutch oven
- 1 tbsp. Worcestershire sauce
- ¾ c. dry white wine
- 2 c. strong beef stock
- ½ c. sour cream
- ¼ c. fresh parsley, finely minced
- 1 lb. egg noodles, cooked to package directions
- Pan
Directions
Step 1: In a Dutch oven, heat the butter and add the beef. Sprinkle with salt and pepper.
Step 2: Saute until the beef is browned on all sides but not cooked through. Remove the beef to a plate.
Step 3: Add the onion and mushrooms to the pan and cook until the onion begins to soften and the mushrooms start to cook through. If the mixture is dry, add another two tbsp of butter.
Step 4: Add the flour and cook through. Then, add the Worcestershire sauce and wine to deglaze the pan.
Step 5: Scrape up the bits from the bottom and add the beef back into the pan.
Step 6: Stir in the beef stock and cook until the sauce is thick and the beef is just done. Then, stir in the sour cream.
Step 7: Divide the noodles among 4 plates and top equally with stroganoff. Sprinkle with parsley and serve.
Serves 4.
