Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, beef in wine dill sauce. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Beef in Wine Dill Sauce is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Beef in Wine Dill Sauce is something which I have loved my entire life. They’re nice and they look fantastic.
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.
To begin with this recipe, we have to first prepare a few ingredients. You can cook beef in wine dill sauce using 12 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Beef in Wine Dill Sauce:
- Make ready 2 lb round steak or stew meat
- Prepare 2 tbsp all-purpose flour
- Take 1 clove garlic
- Make ready 6 tbsp butter
- Take 1 medium onion, chopped
- Prepare 12 oz mushrooms, sliced
- Take 10 3/4 oz can beef broth
- Prepare 3 beef bouillon cubes
- Make ready 1/2 cup white wine
- Take 1/2 tsp black pepper
- Make ready 1 cup sour cream
- Prepare 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.
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.
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 is going to wrap it up for this exceptional food beef in wine dill sauce recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
