Beef stroganoff is one of my favorite wintertime comfort foods. Normally I would recommend pairing this with our Cabernet Sauvignon, but I recently paired it with our Merlot and it worked beautifully. The tender beef, having been slow cooked in the Merlot, along with the onions and mushrooms, created a nice marriage of flavors that work well with the characteristics of our Merlot. With it’s density and structure it stands up to the creamy and savory aspects of the stroganoff. With stroganoff being a relatively simplistic dish, it really brought out some of the unique subtleties of our Merlot, allowing it to show well. As for myself, I specifically enjoyed the deep cherry characters and Merlot (which isn’t typically known for it’s spice) showed a very nice spice characteristic with this pairing. While most people may have their own recipe handed down through generations, here’s our family’s favorite. This is a perfect recipe to try on a cold winter evening.
Grandma M’s Stroganoff Recipe
1 Tb olive oil
1 whole yellow onion- small dice
8 oz Crimini mushrooms- sliced
2 cloves of Garlic- minced
1-1.5 cups- Merlot
1.5 lbs- Beef – stew meat – (if in a time crunch can be substituted for Ground Beef)
8 oz Sour Cream
Salt and pepper
Deep pan or pot, such as a Dutch oven
1 package of egg noodles, or 2 cups of rice
First brown the beef on all sides, cooking a total of 10 minutes, then remove the meat from the pan and drain the fat. Leave the meat out and add the olive oil, onions and mushrooms. Add a dash of salt and cook for 6-7 minutes, allowing the mushrooms and onions to sweat and the onions to carmelize, (you’ll know their done when they are translucent and just beginning to brown) then you add the garlic and the beef back to the pan, along with the wine. Simmer for 2 hours, or until the beef is tender. Add sour cream and check seasonings, add salt and pepper to taste. Serve over noodles or rice. Enjoy!
PDF Copy of Recipe – merlot-beef-stroganoff