If you’re looking for a hearty and comforting dinner, look no further than beef stroganoff. This classic Russian dish is known for its tender strips of beef, creamy sauce, and savory mushrooms. But here’s the twist: we’re going to add some red wine to the mix to take this dish to the next level. Served with egg noodles or rice, this beef stroganoff recipe is the perfect way to warm up on a chilly night.

Ingredients

• 1 pound beef sirloin, sliced into thin strips
• 1 onion, chopped
• 2 garlic cloves, minced
• 8 ounces mushrooms, sliced
• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 1/4 cup all-purpose flour
• 1 cup beef broth
• 1 cup dry red wine
• 1/2 cup sour cream
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• Egg noodles or rice for serving
• Fresh parsley for garnish

Instructions

1. Season the beef strips with salt and black pepper.
2. In a large skillet, heat the butter and olive oil over medium heat. Add the beef strips and cook until browned, about 5-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the chopped onion and garlic. Cook until softened, about 3-5 minutes. Add the sliced mushrooms and cook until tender, about 5 minutes.
4. Sprinkle the flour over the onion and mushroom mixture and stir to combine. Cook for about 1 minute, until the flour is lightly browned.
5. Slowly whisk in the beef broth and red wine, scraping any browned bits from the bottom of the skillet. Bring to a simmer and cook until the sauce has thickened, about 10 minutes.
6. Stir in the sour cream, Worcestershire sauce, and paprika. Add the beef strips back to the skillet and cook until heated through, about 5 minutes.
7. Serve over egg noodles or rice, garnished with fresh parsley.

“The addition of red wine gives this beef stroganoff recipe a rich depth of flavor. Serve it to your guests and they’ll be begging for the recipe!”