Potter Wine – Beef Stroganoff
- Approximately 1 ¼ lb Flank Steak
- 1 lb sliced or quartered White Mushrooms
- 1 medium Onion, finely chopped
- 2 tablespoons Tomato Paste
- 4 teaspoons Flour
- 1/3 cup Potter’s Chipotle Jalapeno Wine
- 1 ½ cup Beef Broth
- ½ cup (or more if you like) Sour Cream
- 1 tablespoon Soy Sauce
- Mix in small bowl, then set aside
- 2 teaspoon Water
- 1 tablespoon Dry Mustard
- 1 teaspoon Sugar
- ½ teaspoon Pepper
- Noodles – Flat Egg Noodles work well.
Cut Flank Steak lengthwise with the grain into 3 strips. Cut Strips across grain onto ¼” strips. Marinate in Soy Sauce for 1 hour.
Cooking Meat in batches, heat 1 tablespoon oil over medium heat and brown meat until Medium Rare. When the meat is done, set aside.
Add Mushrooms and Onions to pan, salt to taste and cook until they start to brown.
Add Tomato Paste and Flour, stirring to coat onions and mushrooms.
Stir in Jalapeno Wine, Beef Broth and Mustard paste and bring to a simmer. Scrape bottom of pan to loosen bits.
Reduce heat to Medium, cook until sauce is reduced and thickened.
Add Meat and let simmer to reheat. 2 – 3 minutes.
Remove pan from heat, let sit for approximately 1 minute. Stir in Sour Cream + 1 Tablespoon Potter’s Chipotle Jalapeno Wine.
Serve over Noodles.
If the Sour Cream is added to pan while broth is bubbling, the cream will clump.
Mushrooms – Put in Microwave for 4-5 minutes. This will cut the cooking time to 6-8 minutes. Drain off water before using.
Meat – Traditionally Tenderloin is used – we find that Tenderloin is too expensive and bland, go with the Flank Steak. Sirloin Tips may also be used.
If you have leftovers, mix the Meat and Noodles and heat gently, do not boil. The noodles soak up some of juices. It’s is even better the next day.
Type : Recipes