Authentic Beef Stroganoff
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
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.
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.
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.