Beef Stroganoff

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Wine Sampler Pairing: A Taste Adventure . . . Napa Cabernets 3

We love the winter months for family time around the fire, crisp air and wines that are as robust as the hearty fare that warms our bellies. Gather the family around the table to savor six extraordinary Cabernets from Napa Valley with a simple, yet delicious, beef stroganoff. The spiciness and depth of the wines will shine with this favorite.


  • 1 tsp crushed black pepper
  • 1 tsp Kosher salt
  • 2 lbs beef chuck roast
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 medium onion, sliced
  • 8 ounces fresh mushrooms, sliced
  • 1 10.5 ounce can beef broth
  • 1 tbsp Cognac or brandy
  • 1 tablespoon Dijon mustard
  • 1/3 cup sour cream
  • 1/4 cup chopped fresh Italian parsley


1. Clean fat off beef and slice into 2 inch long and ½ inch thick pieces. Season with salt and pepper. Heat butter and olive oil in pan over medium heat. Quickly brown beef strips and then transfer to plate.
2. Add onions and mushrooms to pan and sauté until onion is tender. Add beef back to pan and sprinkle with all-purpose flour. Add broth and cognac and bring to a boil, stirring constantly. Lower heat and add in mustard. Cover and simmer until beef is tender (about 1 hour).
3. Stir in sour cream right before serving. Sprinkle with parsley and serve over rice.

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