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Beef Stroganoff

Beef Stroganoff
Recipe Date:
January 14, 2020
Serving Size:
Cook Time:
Imperial (US)
  • 1/4 cup olive oil
  • 2 lbs stewing beef
  • 2 white onions, sliced
  • 5 cloves garlic, minced
  • 10 button mushrooms, sliced
  • 2 cups 35% cream
  • 1 cup Jackson-Triggs Reserve Chardonnay
  • 2 bay leaves
  • 12 ozs package egg noodles, blanched

In a large pot, add olive oil and put on the stovetop on high. When the oil is hot, carefully add stewing beef, and season with salt and pepper. Cook to Medium-Rare, remove beef from pot and set aside.

Reduce heat to medium and add onions. Stirring often, cook until translucent. Add garlic and cook for approximately another 2 minutes. Add mushrooms and cook for another 5 minutes, stirring every minute.

Carefully add Chardonnay and reduce on medium heat until only a few tablespoons remain. Add the cream and bay leaves. Reduce until thick enough to coat the back of a spoon. Season with salt and pepper.

Add the reserved beef and egg noodles to the cream sauce. Check seasoning and serve.

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