Beef in Wine Dill Sauce
Beef in Wine Dill Sauce

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, beef in wine dill sauce. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Beef in Wine Dill Sauce is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Beef in Wine Dill Sauce is something which I’ve loved my entire life. They’re fine and they look fantastic.

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.

To begin 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 can achieve it.

The ingredients needed to make Beef in Wine Dill Sauce:
  1. Take 2 lb round steak or stew meat
  2. Prepare 2 tbsp all-purpose flour
  3. Make ready 1 clove garlic
  4. Make ready 6 tbsp butter
  5. Prepare 1 medium onion, chopped
  6. Prepare 12 oz mushrooms, sliced
  7. Get 10 3/4 oz can beef broth
  8. Prepare 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. Get 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 special food beef in wine dill sauce recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!