|Red wine- Beef Stroganoff with Fideo|
I love the addition of red wine in this sauce, it really compliments the other ingredients.
I don't really care for packaged egg noodles, so I try a different pasta, every time I make this dish, trying to find the perfect one. Still looking.
2lbs. sirloin-sliced very thin
1 onion- diced
2tsp. minced garlic
8oz. fresh mushrooms- thin sliced- then cut
1/2cup dry red wine-like merlot or pinot noir
1/4tsp. black pepper
2cups beef broth
2Tbl. prepared mustard
2cups sour cream
1-1/2lbs. cooked pasta
Heat the oil, over a high flame, in a 4-quart pot.Add the onion and garlic, saute 1-2minutes.
Add the beef, and cook until it's a little browned, about 5-minutes.
Remove the beef from the pot, set aside.
Add the mushrooms to the pot, and cook in the pan juices, until they sweat.
Add the wine, salt, and pepper, cook until most of the liquid has evaporated.
Add the beef, back to the pot, along with the beef broth and mustard. Stir to combine.
Cook over a high flame, until most of the liquid has evaporated, about 30 minutes.
This is when I start cooking the pasta.
Stir together the sour cream and cornstarch, and add it to the pot. Mix to combine.
Turn off the burner, and add the cooked pasta. Serve Hot.
|It's easier to thin slice, if it's partially frozen.|
|Heat the oil, in a 4quart pot. Add the garlic and onion, saute 1-minute. Add the beef, and brown a few minutes.|
|Remove the beef, from the pan. Add the mushrooms, to the pan, and cook in the pan drippings, until they sweat.|
|Add the wine, salt, and pepper. Cook until most of the wine has evaporated.|
|Add the beef, back to the pot, along with the beef broth, and mustard.|
|Cook on a high flame, until most of the liquid has evaporated.|
|Stir together, the sour cream and cornstarch.|
|Add it to the sauce. Stir to combine. turn off the heat, and add the cooked pasta. Serve hot.|