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Red Wine Infused Beef Stroganoff with Mushroom Medley


1.5 lbs. beef tenderloin or sirloin steak (other cuts work well, ask your butcher for recommendations)
1 onion, thinly sliced
1 lb. mixed mushrooms, quartered
3 fresh thyme sprigs
1/3 cup Kunde Meritage 202 or Kunde Cabernet Sauvignon
2 T flour
1.5 cup organic beef broth
1 T dijon mustard
1 cup sour cream
2 T olive oil
2 T butter
1/4 cup freshly chopped dill
1 lb. egg noodles - cooked


Cut meat into 2 in. 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 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 and stir well, continue to cook for 8-10 minutes more. Add meat and dijon mustard, simmer for 3-5 minutes longer. Remove from heat and stir in sour cream, mix well. Add 1 T fresh dill. Serve over egg noodles and garnish with an additional tablespoon of sour cream and fresh dill. Serves 4-6.

Serve with:

Kunde Meritage 202 or Kunde Cabernet Sauvignon