Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, beef in wine dill sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Over low heat, stir in wine, sour cream and dill. Add meat and continue to cook over low heats until meat is tender. Serve over egg noodles, potatoes, rice or bread. CHEAT: I cook the meat in a pressure cooker and add it in the end.
Beef in Wine Dill Sauce is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Beef in Wine Dill Sauce is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook beef in wine dill sauce using 12 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Beef in Wine Dill Sauce:
- Prepare 2 lb round steak or stew meat
- Prepare 2 tbsp all-purpose flour
- Get 1 clove garlic
- Make ready 6 tbsp butter
- Make ready 1 medium onion, chopped
- Prepare 12 oz mushrooms, sliced
- Prepare 10 3/4 oz can beef broth
- Get 3 beef bouillon cubes
- Prepare 1/2 cup white wine
- Get 1/2 tsp black pepper
- Get 1 cup sour cream
- Get 1 1/2 tsp dill weed
If necessary, return the skillet to the stovetop to heat the sauce. Transfer the steaks to plates, spoon the sauce over, and serve. Serve with roasted fingerling potatoes (or Roasted Fingerling Potato Crisps) and a light, lemony Boston lettuce salad. Who can resist buttery-tender beef tenderloin with a red wine marinade and not one, but two sauces: a pan sauce made with the drippings and extra marinade, and a parsley, dill, and mint-flecked horseradish cream?
Steps to make Beef in Wine Dill Sauce:
- Cut meat into chunks. In a large skillet, brown meat in 2 tablespoons of butter. Remove from pan and set aside.
- Add remaining butter and saute onion, garlic and mushrooms for 5 minutes.
- Stir in flour and pepper until smooth.
- Gradually stir in broth. Bring to a boil, stirring until thickened. Reduce heat and simmer 5 minutes.
- Over low heat, stir in wine, sour cream and dill. Add meat and continue to cook over low heats until meat is tender.
- Serve over egg noodles, potatoes, rice or bread.
- CHEAT: I cook the meat in a pressure cooker and add it in the end. I then simmer it for a half hour.
Serve with roasted fingerling potatoes (or Roasted Fingerling Potato Crisps) and a light, lemony Boston lettuce salad. Who can resist buttery-tender beef tenderloin with a red wine marinade and not one, but two sauces: a pan sauce made with the drippings and extra marinade, and a parsley, dill, and mint-flecked horseradish cream? Why this recipe works: Beef tenderloin, a lean and non-marbled cut, benefits from a flavorful marinade that's repurposed as a pan sauce. Then add the sour cream-sugar-white vinegar and mix very well. Then add the flour mix very well so there are no lumps.
So that’s going to wrap it up for this exceptional food beef in wine dill sauce recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
