Beef in Wine Dill Sauce
Beef in Wine Dill Sauce

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, beef in wine dill sauce. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Beef in Wine Dill Sauce is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. Beef in Wine Dill Sauce is something that I’ve loved my whole life. They’re nice and they look fantastic.

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 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 it.

The ingredients needed to make Beef in Wine Dill Sauce:
  1. Make ready 2 lb round steak or stew meat
  2. Get 2 tbsp all-purpose flour
  3. Make ready 1 clove garlic
  4. Prepare 6 tbsp butter
  5. Take 1 medium onion, chopped
  6. Take 12 oz mushrooms, sliced
  7. Make ready 10 3/4 oz can beef broth
  8. Take 3 beef bouillon cubes
  9. Prepare 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

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. Deglaze pan with broth and continue whisking so no lumps form. Pour in cream, stir in dill and season with salt, pepper and nutmeg.

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.

Deglaze pan with broth and continue whisking so no lumps form. Pour in cream, stir in dill and season with salt, pepper and nutmeg. Then add the sour cream-sugar-white vinegar and mix very well. Then add the flour mix very well so there are no lumps. Mix the vinegar, sugar and dill in a separate bowl and add this to the saucepan once the milk mixture is thick.

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