Beef StroganoffFeatured by Cache Creek Vineyards and Winery in the Gold Wine Club.
This hearty Beef Stroganoff is the perfect pairing with a Cabernet Sauvignon or Petite Syrah from your most recent Wine Club shipment.Yield: 4-6
Prep Time: 30 Minutes
Cook Time: 30 Minutes
• 2 lbs. beef sirloin or tenderloin steak, cut into thin strips
• Salt & pepper to taste
• 4 T. butter, divided
• 2 c. sliced mushrooms
• 1 large onion sliced
• 2 cloves garlic minced
• 1/4 c. all-purpose flour
• 3 c. beef broth
• 2 t. Worcestershire sauce
• 1 t. Dijon mustard
• 1 t. paprika
• 1/2 c. sour cream
• 10 oz. cooked egg noodles
Slice the beef across the grain into thin strips; add salt and pepper to taste. Melt 2 Tbs. butter in a large skillet over medium-high heat. Sear beef strips until browned on all sides. Remove from pan and set aside.
Melt the remaining 2 Tbs. of butter in the same skillet. Cook the mushrooms, onions, and garlic until tender. Sprinkle flour over the cooked vegetables in the skillet, stir for one minute. Turn the heat to low and whisk in beef broth slowly. Allow broth mixture to simmer and thicken.
Once the mixture has thickened, stir in the Worcestershire, Dijon, paprika and sour cream. Stir in strips of beef and simmer over low heat for 5 minutes. Serve over egg noodles.
Recipe provided by Cache Creek Vineyards.