RECIPES

Creamy Beef Stroganoff with Zingaro Old Vine Zinfandel

Indulge in the hearty comfort of homemade beef stroganoff, a dish bursting with rich, savory flavors. Tender strips of beef steak are cooked to perfection with sautéed onions and optional mushrooms, then simmered in a creamy sauce of beef stock, and sour cream. Serve it over a bed of risotto or try mashed potatoes, rice, or pasta for the ultimate comfort food experience.

This versatile dish pairs beautifully with any of Castello di Amorosa’s dry red wines. Today, we’re highlighting the bold and nuanced flavors of our Zingaro Old Vine Zinfandel. Its lush blackberry and spice notes perfectly complement the creamy, savory richness of the stroganoff.

Bon appétit and cheers!

Recipe Ingredients

• 1 tbsp-oil
• 1 1/2 tbsp-butter
• 1 onion, thinly sliced
• 2 packages of 8oz mushrooms, sliced (optional)
• 1/2 lbs- beef steak, cut in strips
• salt
• pepper
• 1/2 cup- beef stock
• 1 cup-sour cream
• 1 tsp Dill
• 4 cloves o Garlic
• ½ cup of red wine

Directions

1. Heat 1 tbsp oil and 1 1/2 tbsp butter in a large skillet over medium heat. Add 1 thinly sliced onion and 2 packages (8oz each) of mushrooms (optional). Cook for about 8 minutes until softened. Remove from the skillet and set aside.
2. In the same skillet, add 1/2 lb beef steak, cut into strips. Cook over medium-high heat for about 5 minutes until browned.
3. Once the steak is cooked, season with salt and pepper to taste. Add 1/2 cup beef stock, 1 tsp dill, 4 minced garlic cloves, and ½ cup red wine. Reduce heat to medium and let simmer.
4. Return the cooked mushrooms and onions to the skillet, stirring to combine. Let the mixture cook for about 6 minutes, until everything is bubbling. If the sauce is too thin, add more beef stock; if it’s thick enough, leave it as is.
5. Stir in 1 cup sour cream and remove from heat.
6. Serve hot with risotto, mashed potatoes, rice, or pasta, alongside steamed broccoli if desired.

Wine Pairing Suggestions