Beef Stroganoff

Beef Stroganoff

Turn sliced or ground beef into an easy, creamy dinner, with pasta and either Harmony or Heritage Shiraz!

Ingredients

  • Beef Stew Meat or Top Round, cut into 1" cubes  ·  1 1/2 pound 
  • Vegetable Oil  ·  2 tablespoons 
  • Egg Noodles  ·  1 package 
  • Garlic, minced  ·  4 cloves 
  • Butter  ·  1 tablespoon 
  • Shallots, diced  ·  3 
  • All Purpose Flour  ·  2 tablespoons 
  • Red Wine  ·  1 cup 
  • Beef Consomme  ·  10.75 ounc can 
  • Cremini Mushrooms, thinly sliced  ·  16 ounces 
  • Frozen Peas, thawed  ·  1 cup 
  • Sour Cream  ·  1/3 cup 
  • Heavy Cream  ·  2 ounces 
  • Salt & Pepper  ·   
  • Herbie's Licorice Root ground  ·  1 tablespoon 
  • Herbie's Piment d' Espelette (AOC)  ·  2 tablespoons 

Instructions

Watch this Recipe on our Epicurean Kitchen Channel . . .

Heat a 2 tablespoons of vegetable oil in a large heavy bottomed stewing pot or dutch oven over high heat. Once the oil begins to shimmer add the cubed beef to the pan and sear on each side until they have developed a deep brown color all around, about 2-3 min per side. Then remove the beef from the pan and drain on paper towels.

Turn the heat down to medium then add 1 tablespoon of butter and both the garlic and shallots. Season with a pinch of salt and sweat for about 4 min. Once the shallots have turned translucent add the flour and stir until all the moisture has been soaked up by the flour. Then add the red wine and deglaze the pan while scraping the bottom of the pan with a wooden spoon.

Add the beef, mushrooms, beef consomme, Herbie's Licorice Root and Piment D'Espelette. Turn the heat down to low, cover with a lid, and simmer for at least 1hour and 30min. Or until the beef is fork tender and has reached the desired consistency.

While the stroganoff is stewing. Heat 2 quarts of water over high heat. Season liberally with salt. Once it begins to boil add the egg noodles and cook according to the package or until they are al dente. Drain and reserve.

Once the meat is fork tender keep the pot over the heat and add the peas, sour cream, heavy cream, and season to taste with salt and pepper.

Serve the stroganoff immediately over a bed of egg noodles and enjoy with Williamson Wines Heritage Shiraz!

Chef Tips:

This is a fantastic crock pot recipe! Sear the meat separately in a pan and add to your crock pot, then follow steps 1-4. Add all the ingredients to your crock pot except for the peas, sour cream, heavy cream and noodles. Set your crock pot on low before you go to work. Then when you come home boil the egg noodles and finish the stroganoff with the peas, sour cream, and heavy cream and serve over a bed of egg noodles!