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Dunham Cellars LLC

Burgundy Beef Stroganoff

Paul Vandervort, Il Forno Baked Goods & Catering

2 tbsp butter
2 lbs beef steak, cut into small strips
1/4 cup all-purpose flour
1 cup mushrooms, sliced
1 sweet onion, sliced
3 tbsp tomato paste
1/2 cup cabernet sauvignon
1 cup beef broth
1/2 tsp thyme, dry
3/4 cup sour cream
1 package egg noodles, cooked & buttered
chopped green onions


  1. Melt butter in a large skillet over medium heat. Add mushrooms and cook for about 2 minutes. Add onions and cook until onions are translucent.
  2. Add beef strips and fry until browned.
  3. Stir in thyme and tomato paste for about 30 seconds then add the wine, scraping any browned bits from the bottom of the pan. Cook until alcohol has dissipated.
  4. Sprinkle the flour over the meat mixture, stirring until a paste is achieved.
  5. Gradually add the beef broth to the pan, stirring until the broth is well incorporated with the paste and begins to slightly thicken.
  6. Reduce heat to low and simmer for 45 minutes, stirring occasionally.
  7. Remove from heat, stir in sour cream and serve over buttered egg noodles. Garnish with green onions & sour cream dollop.



Pairs with our Cabernet & "Casserole" 3-Pack

2016 Cabernet Sauvignon XXII


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