Beef in Wine Dill Sauce
Beef in Wine Dill Sauce

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special 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.

Beef in Wine Dill Sauce is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Beef in Wine Dill Sauce is something which I have loved my entire life.

Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. In this lovely, lighter-than-most beef stew, F&W's Justin Chapple simmers chuck until it's super tender before adding carrots, peas, spinach and dill. This sour cream dill sauce is great over any fish, especially grilled salmon.

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

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. Prepare 6 tbsp butter
  5. Make ready 1 medium onion, chopped
  6. Make ready 12 oz mushrooms, sliced
  7. Take 10 3/4 oz can beef broth
  8. Get 3 beef bouillon cubes
  9. Get 1/2 cup white wine
  10. Take 1/2 tsp black pepper
  11. Make ready 1 cup sour cream
  12. Get 1 1/2 tsp dill weed

This delicious beef in wine sauce is truly luxurious, gourmet-level home canning. Or, try serving it over Squash and Carrot Mash made with your home canning. Add beef broth, garlic and spices at this time. Simmer for a few minutes and then add the cornstarch mixed Simmer until tender adding broth if the sauce gets too thick.

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 over wide cooked noodles or rice. Put the beef in a container just big enough to fit snugly. Mix the marinade ingredients in a bowl and tip over the beef. Heat the oil in a separate large pan and, when almost smoking, add the beef. Combine the wine, onion, dill stems, and black pepper in a saucepan.

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