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Stuffed Eggplant with Beef and Persian Spices

  • 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


    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.