Beef in Wine Dill Sauce. 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.
A wonderful rich sauce that is easy to make! kathyfick North Fort Myers, Florida. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. In a separate pan, saute mushrooms and add to meat. You can have Beef in Wine Dill Sauce using 12 ingredients and 7 steps. Here is how you cook it.
Ingredients of Beef in Wine Dill Sauce
- It’s 2 lb of round steak or stew meat.
- It’s 2 tbsp of all-purpose flour.
- Prepare 1 clove of garlic.
- It’s 6 tbsp of butter.
- You need 1 medium of onion, chopped.
- It’s 12 oz of mushrooms, sliced.
- It’s 10 3/4 oz of can beef broth.
- Prepare 3 of beef bouillon cubes.
- You need 1/2 cup of white wine.
- You need 1/2 tsp of black pepper.
- Prepare 1 cup of sour cream.
- You need 1 1/2 tsp of dill weed.
In the separate pan, saute onions and add to meat mixture. Remove beef roulades and keep warm. A red wine sauce is a simple reduction, and it is an excellent sauce to serve with lamb, steaks, roast beef, or duck. If you are making a pan sauce after roasting beef or lamb or searing a steak, use the same pan for the sauce.
Beef in Wine Dill Sauce step by step
- Cut meat into chunks. In a large skillet, brown meat in 2 tablespoons of butter. Remove from pan and set aside..
- Add remaining butter and saute onion, garlic and mushrooms for 5 minutes..
- Stir in flour and pepper until smooth..
- Gradually stir in broth. Bring to a boil, stirring until thickened. Reduce heat and simmer 5 minutes..
- 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. I then simmer it for a half hour..
Use a good quality red wine, one you enjoy drinking, for this sauce. Sprinkle over both sides of roast. Place trimmed beef tenderloin in a resealable bag. Mix the vinegar, sugar and dill in a separate bowl and add this to the saucepan once the milk mixture is thick. Add the two ladles full of the beef broth, salt to taste and serve over the sliced meat and dumplings.
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