Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, beef in wine dill sauce. One of my favorites. This time, I am going to make it a bit unique. This will be really 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 favored of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Beef in Wine Dill Sauce is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have beef in wine dill sauce using 12 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Beef in Wine Dill Sauce:
- Make ready 2 lb round steak or stew meat
- Make ready 2 tbsp all-purpose flour
- Get 1 clove garlic
- Prepare 6 tbsp butter
- Prepare 1 medium onion, chopped
- Prepare 12 oz mushrooms, sliced
- Make ready 10 3/4 oz can beef broth
- Prepare 3 beef bouillon cubes
- Prepare 1/2 cup white wine
- Make ready 1/2 tsp black pepper
- Take 1 cup sour cream
- Get 1 1/2 tsp dill weed
Deglaze pan with broth and continue whisking so no lumps form. Pour in cream, stir in dill and season with salt, pepper and nutmeg. 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.
Instructions 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.
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. Mix the vinegar, sugar and dill in a separate bowl and add this to the saucepan once the milk mixture is thick.
So that’s going to wrap it up for this exceptional food beef in wine dill sauce recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
