Beef Stroganoff
2 min read
Serves
| 1 clovegarlicminced | sauté garlic8 min | pour in the red wine | reduce heat to low45–60 min | meanwhile8–10 min | return to the meat | stir in the sour cream | replace the lid5 min | drain the noodles | serve the beef |
|---|---|---|---|---|---|---|---|---|---|
| ½ largeonionsfinely chopped | |||||||||
| 1 cupmushroomssliced | |||||||||
| 1 tablespoonbutter | |||||||||
| ½ lbtri-tipcubed | |||||||||
| to tastesalt | |||||||||
| to tastepepper | |||||||||
| ⅛ tspnutmeggrated | |||||||||
| ½ cuprobust red winecab, merlot, syrah | |||||||||
| 4 ozegg noodles | |||||||||
| ¼ cuphalf and half | |||||||||
| ½ cupsour cream | |||||||||
Method
- 8 minsauté garlic In a large skillet, sauté garlic, onions, and mushrooms in butter over medium heat. Add the cubed tri-tip and sprinkle with salt, pepper, and nutmeg.
- pour in the red wine Once the meat is browned on one side, pour in the red wine. A robust wine like cabernet, merlot, or syrah is recommended.
- 45–60 minReduce heat to low and simmer until the meat is tender and falling apart. Then turn off the heat.
- 8–10 minMeanwhile, bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions.
- Return to the meat mixture, now slightly cooled, and stir in the half and half.
- Stir in the sour cream. Adjust salt, pepper, and nutmeg to taste, now that the cream has been added.
- 5 minReplace the lid on the skillet and turn the heat back to low. Ensure the sauce is warm but not boiling.
- Drain the noodles thoroughly.
- Serve the beef stroganoff over the cooked egg noodles.