Beef Stroganoff
The recipe Beef Stroganoff can be made in approximately 30 minutes. This main course has 1067 calories, 49g of protein, and 57g of fat per serving. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Foodnetwork requires extra wide egg noodles, vegetable oil, cream, and parsley garnish. It is a pricey recipe for fans of Eastern European food.
Instructions
Slice meat into 1/2-thick by 2 -nch long very thin strips and season with salt and pepper. Set in freezer.
Heat a skillet over medium heat. Melt 2 tablespoons butter and cook with flour 1 minute.
Whisk in consomme. Thicken 1 minute. Stir in mustard and sour cream, thicken 2 to 3 minutes.
Remove from heat and season sauce with salt and pepper.
Heat a second skillet over high heat.
Add 1 tablespoon oil and 1 tablespoon butter, then add the meat and onion and cook over high heat until brown on both sides, 3 to 4 minutes total. Then add the chopped cornichons and stir to combine.
Arrange meat on a bed of egg noodles and top with Stroganoff sauce and parsley.
Serve with thickly sliced pumpernickel bread.
Recommended wine: Shiraz, Nero D Avola, Primitivo
Shiraz, Nero D Avola, and Primitivo are great choices for Beef Stroganoff. For a creamy, mushroomy beef stroganoff, you'll want a bold red to match. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.