***Mim's Beef Stroganoff

By CheeseDiva

My Mom really went “gourmet” in the 60’s, cooking with wine and starting a collection of cookbooks. This recipe was a favorite of mine that appeared in a collection of recipes from the Napa/Sonoma wine country as it was then. It’s from the Charles Krug winery calling for a California Sauterne, Chablis or another white dinner wine. White wines have certainly grown since these early options... Be sure not to overcook beef. Stroganoff has Russian roots, centuries old.

Ingredients

• 4 tbsp. butter
• 1 c. chopped onion or shallots
• 1 garlic clove, finely chopped
• 1/2 lb. fresh mushrooms, sliced 1/4" thick
• 2 tab. Beef Better than Bouillon paste
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/2 c. Sauterne/wine of choice
• 1 tbsp. snipped fresh dill or 1/4 tsp. dried dillor chices
• 1 1/2 c. sour cream or creme fraiche
• 1 lb. extra wide egg noodles, cooked, drained

Preparation

Step 1

1. Trim fat from beef; cut fillet crosswise into 1/2" wide strips.
2. Heat a large skillet; melt 1 tbsp. butter; add beef strips a few at a time; brown quickly on all sides over high heat and remove as it browns. Should be browned on outside and rare inside.Set aside.
3
In same skillet, melt remaining butter; saute onion, garlic and mushrooms until onion is tender 3-5 minutes.
4
Remove from heat and add meat extract paste, salt and pepper.
5
Stir until smooth. Gradually add wine; bring to boiling point, stirring constantly.
6
Reduce heat; simmer 5 minutes.
7
Stir in dill/chives and sour cream/creme fraiche. Add beef strips. Heat thoroughly.
8
Serve over noodles.