Beef in Wine Dill Sauce

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way 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 unique. This is gonna smell and look delicious.

Beef in Wine Dill Sauce is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Beef in Wine Dill Sauce is something that I have loved my entire life.

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 recipe, we have to prepare a few components. You can cook 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. Take 2 tbsp all-purpose flour
  3. Prepare 1 clove garlic
  4. Make ready 6 tbsp butter
  5. Take 1 medium onion, chopped
  6. Get 12 oz mushrooms, sliced
  7. Take 10 3⁄4 oz can beef broth
  8. Make ready 3 beef bouillon cubes
  9. Make ready 1⁄2 cup white wine
  10. Make ready 1⁄2 tsp black pepper
  11. Take 1 cup sour cream
  12. Get 1 1⁄2 tsp dill weed

Deglaze pan with broth and continue whisking so no lumps form. Pour in cream, stir in dill and season with salt, pepper and nutmeg. 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.

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.

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. Mix the vinegar, sugar and dill in a separate bowl and add this to the saucepan once the milk mixture is thick.

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