Wine on the Radio - January 23, 2006             Listen

Beef Stroganoff:  Comfort Food                      Recipe

                                       The Wine Experience Recommendation:  California Merlot

Chilly winter nights are the perfect time to enjoy comfort foods… you know, those hearty, filling dishes that kind of make you feel like a kid again.  Well, here at The Wine Experience  we have a new, more adult addition to the comfort food menu… Beef Stroganoff. 

Now that may sound a bit more exotic than meatloaf… but Beef Stroganoff is a delicious single plate dish of savory chunks of beef tenderloin, sautéed mushrooms and steaming noodles. 

And it’s really easy to make too…check out the recipe below.

But don’t stop there.  Serve it up with the ideal comfort wine, a California Merlot. Now that’s a comfort meal for any winter night!  You’ll find the soft, medium bodied texture of the Merlot to be the perfect companion, so get cooking! 

Put a log on the fire, pop the cork on a California Merlot and settle in with a big plate of Beef Stroganoff…that’s just the recipe to keep you comfortable all winter long. 

Pop the Cork™.

Beef Stroganoff from Judy Gilliard

Serves 4

1 pound beef tenderloin
8 ounces pasta, shells
Olive oil spray

1/2 teaspoon sea salt

1/2 teaspoon black pepper

8 ounces mushrooms

1/2 whole onion, sliced 1/4-inch thick

2 teaspoons olive oil
2 tablespoons flour
3/4 cup beef broth

1/2 cup sour cream, light

Cook pasta according to package directions.

Meanwhile, trim fat from beef; cut into 1 1/2-inch pieces and sprinkle with salt and pepper.  Spray a large nonstick skillet with cooking spray. Heat skillet over medium-high heat until hot. Add beef (half at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove from skillet; keep warm.

In same skillet, cook mushrooms and onion in oil for 2 minutes or until tender; stir in flour. Gradually add broth, stirring until blended. Bring to a boil; cook and stir for 2 minutes.  Return beef to skillet. Gently stir in sour cream until heated through.  Serve beef mixture over pasta.

Get Judy's book here.