My culinary friend Tara tinkered and toyed with this recipe until she came up with this gem. She couldn't stop raving about it to me. I told her I wasn't crazy about beef stroganoff...the only recipe I had made was from Company's Coming. She was like "Let me guess? There was cream of mushroom soup in it?" I was like "Yep....and ketchup." She raised her eyebrow and turned up her nose and was like "Oh honey, no wonder you didn't like it! This ain't your regular run o' the mill stroganoff. There's red wine and dijon mustard and dill."
Yep, I have to say Tara is a slight bit of a food snob...but in a good way. The kind of way that doesn't allow for ketchup in your food, but red wine instead :) And this recipe is a keeper.
Recipe by Tara Hopkins adapted from Rachael Ray
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Serves 4
1 lb ground beef
Salt and pepper
3 tablespoons butter, divided
2 tablespoons all-purpose flour
1 can of beef consommé, available in soup aisle
About 1/4 a cup of good red wine (You can find 250ml bottles in the liquor store if you don't want to drink a whole bottle)
2 teaspoons Dijon style mustard
1/4 cup sour cream
1 tablespoon olive oil
1 small onion, diced
1 cup of sliced cremini mushrooms (baby portabellas)
1 tablespoon of fresh dill (add a little more if you like)
1 pound egg noodles, cooked to package directions
Boil water and cook noodles according to package directions.
Heat a skillet over medium heat, melt 2 tablespoons butter and cook with flour for 1 minute. Whisk in wine and allow alcohol content to burn off just a few minutes. It makes a delicious looking pink/purple paste. Then whisk in consommé. Thicken 1 minute. Stir in mustard and sour cream, allow to thicken 2 to 3 minutes. Remove from heat add dill and season sauce with salt and pepper. I didn't have fresh dill so I just used dried. It still tasted fabulous, and I liked it so much that I kept adding more. Adjust to your taste.
Heat a second skillet over high heat. Melt 1 tablespoon oil and 1 tablespoon butter, then add the ground beef and onion and cook over high heat until brown, 3 to 4 minutes total. Then add the mushrooms and cook for another few minutes, until the meat is no longer pink and the mushrooms look nice and brown.
Toss noodles, sauce, and beef mixture together while noodles are still hot and serve. It pairs nicely with a glass of the left over red wine ;)
Click here for printable version of Beef Stroganoff with Red Wine, Dijon & Dill
For more great Rachael Ray recipes, visit Saturday's with Rachael Ray at Taste and Tell.