Beef and Mushroom Stroganoff

Pairs with Hahn Cabernet Sauvignon and Hahn Merlot

Serves 4-6

INGREDIENTS

• 1 Sirloin Steak
• 1 pound egg noodles, cooked al dente
• 1 pound mushrooms, sliced thinly 1/4 inch
• 2 onions, halved and sliced 1/4 inch thin
• 3 garlic cloves, chopped
• 1/2 cup Hahn red wine
• 1 1/2 cup beef broth
• 1 cup sour cream
• 1 tablespoon thyme leaves
• 1 teaspoon dijon mustard
• 1 tablespoon lemon juice
• 1 1/2 teaspoons smoked paprika
• 2 tablespoons flour
• Olive oil
• Butter
• Fresh dill
• Salt and pepper to taste

DIRECTIONS

In a large cast iron skillet or dutch oven, heat 2 tablespoons olive oil over medium heat and then add onions, sauteing until brown and caramelized, about 15-20 minutes. Add thyme leaves and sauté 2 more minutes then transfer to a bowl and set aside.

Add 3 tablespoons butter to pan, then mushrooms and sauté over medium high heat until they release juices and soften for 5-7 minutes. Add garlic and sauté 2 more minutes, transfer to a bowl and set aside.

Sprinkle meat with salt, pepper and smoked paprika. Brown in pan with olive oil over medium-high heat in two batches. Transfer to a bowl when done and set aside. Deglaze pan with 1/2 cup red wine, cook and reduce by half, scraping bits from bottom of pan for about 3 minutes. Whisk in flour and beef broth until well incorporated. Cook about 5 minutes more until thickened, then add beef back to pan and cook for a few more until heated through.

Add mushroom, caramelized onions, lemon juice and dijon mustard to pan and stir together – cook for 3 more minutes. Add the sour cream and stir until just combined and warmed. Taste and adjust seasoning if necessary. Serve immediately over noodles and garnish with fresh dill.

SHOP ALL WINES