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Red Wine Infused Beef Stroganoff with Mushroom Medley


1 1/2 lbs beef tenderloin or sirloin steak
Salt and pepper
2 T butter
2 T olive oil
1 onion – thinly sliced
1 lb mixed mushrooms – quartered
3 fresh thyme sprigs
1/3 cup dry red wine
2 T flour
1 1/2 cups beef broth
1 T Dijon mustard
1 cup sour cream
1/4 cup dill – chopped
1 lb egg noodles – cooked per package directions


Cut meat into 2 inch thin strips and season with salt and pepper. Heat butter in large skillet and brown meat in 2 batches. Set aside meat and juices in bowl. In same pan, add olive oil and onion. Sauté 3-5 minutes over medium heat until soft. Turn up heat to medium high and add 1-2 T olive oil or butter. Add mushrooms, thyme and cook until soft 5-7 minutes.

Reduce heat to medium and add red wine to deglaze pan. Add flour to thicken sauce and stir well. Add broth, stir well and continue to cook for 8-10 minutes. Add meat and Dijon mustard and simmer for 3-5 minutes longer. Remove from heat, stir in sour cream, 1 T dill and mix well. Serve over egg noodles and garnish with an additional tablespoon of sour cream and remaining dill. Serves 4-6.

Serve with:

Kunde Family Winery Meritage 202

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