Beef in Wine Dill Sauce
Beef in Wine Dill Sauce

Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, beef in wine dill sauce. One of my favorites food recipes. This time, I am going to make it a little bit unique. 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 favored of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Beef in Wine Dill Sauce is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. 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. Prepare 2 lb round steak or stew meat
  2. Make ready 2 tbsp all-purpose flour
  3. Make ready 1 clove garlic
  4. Prepare 6 tbsp butter
  5. Make ready 1 medium onion, chopped
  6. Prepare 12 oz mushrooms, sliced
  7. Take 10 3/4 oz can beef broth
  8. Take 3 beef bouillon cubes
  9. Make ready 1/2 cup white wine
  10. Make ready 1/2 tsp black pepper
  11. Make ready 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?

Steps 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 exceptional food beef in wine dill sauce recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!