Beef in Wine Dill Sauce
Beef in Wine Dill Sauce

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, beef in wine dill sauce. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Beef in Wine Dill Sauce is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Beef in Wine Dill Sauce is something that I have loved my whole 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 particular recipe, we have to prepare a few components. You can have beef in wine dill sauce using 12 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Beef in Wine Dill Sauce:
  1. Take 2 lb round steak or stew meat
  2. Take 2 tbsp all-purpose flour
  3. Take 1 clove garlic
  4. Make ready 6 tbsp butter
  5. Get 1 medium onion, chopped
  6. Get 12 oz mushrooms, sliced
  7. Prepare 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. Take 1 cup sour cream
  12. Prepare 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 exceptional food beef in wine dill sauce recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!