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Beef
Stroganoff Pinot Gris
Serves 6-8
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2 lbs Oregon top sirloin or tri-tip beef
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4 Tbls Oregon butter or margarine
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1 cup onion, chopped
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2 cloves garlic, finely chopped
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1/2 lb fresh Oregon mushrooms, sliced
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3 Tbls flour
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1 Tbl ketchup
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1 tsp salt
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1/8 tsp pepper
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10-1/2 oz canned beef broth, undiluted
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1/2 cup Oregon Pinot Gris wine
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1 Tbl fresh dill snipped
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1-1/2 cups sour cream
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5 cups Oregon Jewel Herb Wild Rice**
Trim fat from beef; cut cross grain into 1/4"
thick slices. Cut each slice into 2" wide strips. Heat a
large, heavy skillet; melt 1 tablespoon of butter. Add beef
strips a few at a time; brown quickly on all sides over high
heat. Remove beef as it browns - should be browned outside and
rare inside. Brown rest of meat; cover and set aside. In same
skillet, melt remaining 3 tablespoons butter; saute onion and
garlic until browned - about 5 minutes. Add mushrooms. Remove
from heat and add flour, ketchup, salt and pepper. Stir until
smooth. Gradually add broth; bring to boiling point, stirring
constantly. Reduce heat; simmer 5 minutes. Stir in wine, dill
and sour cream. Add beef strips; heat thoroughly. Surround
Beef Stroganoff with Oregon Jewel Herb Wild Rice. Snip 2
tablespoons fresh dill over the top.
**Oregon Jewel Herb Wild Rice: Lightly toss
1-1/2 cups cooked Oregon Jewel Wild rice and 4 cups cooked
brown or white rice with 3 Tbls snipped parsley.
Recipe from Agri-Business
Council
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