A revisit from a recipe we originally paired with a Cab, but after revising our recipe and trying with Merlot, we were sold. This is a Merlot pairing if I’ve ever known one! Using heavy cream and beef stock and dill, even with hamburger helps the recipe stray away from the simple mushroom soup and ground beef recipe.

10 oz hamburger
3 Tbsp butter, unsalted
3/4 onion, finely chopped
24 oz mushrooms, caps only,
     halved (use your favorite)
1/2 cup beef stock
1/4 cup heavy cream
1/2 cup sour cream
2 tsp Dijon mustard
1 tsp anchovy paste
1 tbsp dried dill
1 tsp dried parsley
Salt and pepper, to taste

Quickly brown the meat in a large, heavy skillet over high heat. Quickly sear while stirring continuously for around 3 minutes. Drain off any liquid. Remove the meat from skillet and set aside in a bowl.

Melt the butter in the skillet over medium heat. Add the onion and sauté until softened. Increase the heat and add in the mushrooms and sauté, stirring, for around 20 minutes. Turn the heat down to medium-low, sprinkle with flour. Stir and cook another minute.

Stir in the stock, heavy cream, sour cream, and mustard.  Simmer over low heat until thick, about 5 minutes. Do not overheat to a boil and curdles the cream.

Add the meat to the skillet, stir to coat with the sauce, heat for about 1 minute. Stir in dill, parsley and salt and pepper, to taste. Serve immediately with egg noodles or rice.