Beef in Wine Dill Sauce

Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, beef in wine dill sauce. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Over low heat, stir in wine, sour cream and dill. Add meat and continue to cook over low heats until meat is tender. Serve over egg noodles, potatoes, rice or bread. CHEAT: I cook the meat in a pressure cooker and add it in the end.

Beef in Wine Dill Sauce is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Beef in Wine Dill Sauce is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have beef in wine dill sauce using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Beef in Wine Dill Sauce:
  1. Make ready 2 lb round steak or stew meat
  2. Make ready 2 tbsp all-purpose flour
  3. Get 1 clove garlic
  4. Take 6 tbsp butter
  5. Get 1 medium onion, chopped
  6. Take 12 oz mushrooms, sliced
  7. Take 10 3⁄4 oz can beef broth
  8. Make ready 3 beef bouillon cubes
  9. Get 1⁄2 cup white wine
  10. Prepare 1⁄2 tsp black pepper
  11. Take 1 cup sour cream
  12. Make ready 1 1⁄2 tsp dill weed

If necessary, return the skillet to the stovetop to heat the sauce. Transfer the steaks to plates, spoon the sauce over, and serve. Serve with roasted fingerling potatoes (or Roasted Fingerling Potato Crisps) and a light, lemony Boston lettuce salad. Who can resist buttery-tender beef tenderloin with a red wine marinade and not one, but two sauces: a pan sauce made with the drippings and extra marinade, and a parsley, dill, and mint-flecked horseradish cream?

Instructions to make Beef in Wine Dill Sauce:
  1. Cut meat into chunks. In a large skillet, brown meat in 2 tablespoons of butter. Remove from pan and set aside.
  2. Add remaining butter and saute onion, garlic and mushrooms for 5 minutes.
  3. Stir in flour and pepper until smooth.
  4. Gradually stir in broth. Bring to a boil, stirring until thickened. Reduce heat and simmer 5 minutes.
  5. Over low heat, stir in wine, sour cream and dill. Add meat and continue to cook over low heats until meat is tender.
  6. Serve over egg noodles, potatoes, rice or bread.
  7. CHEAT: I cook the meat in a pressure cooker and add it in the end. I then simmer it for a half hour.

Serve with roasted fingerling potatoes (or Roasted Fingerling Potato Crisps) and a light, lemony Boston lettuce salad. Who can resist buttery-tender beef tenderloin with a red wine marinade and not one, but two sauces: a pan sauce made with the drippings and extra marinade, and a parsley, dill, and mint-flecked horseradish cream? Why this recipe works: Beef tenderloin, a lean and non-marbled cut, benefits from a flavorful marinade that's repurposed as a pan sauce. Then add the sour cream-sugar-white vinegar and mix very well. Then add the flour mix very well so there are no lumps.

So that’s going to wrap it up with this special food beef in wine dill sauce recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!