**This recipe was featured as part of our 2018 New Release Wine & Food Pairings.**
- Meritage (Dry Red)
- Merlot (Dry Red)
- Lakeshore Ruby Red (Semi-Dry Red)
A classic dish with a spin! The dried cherries were specifically added to pair this dish the the more fruit driven style of red wine so typical of our cool climate. Stronganoff can be served on its own, or over egg noodles or polenta.
- 3 tablespoons canola oil
- 2 tablespoons butter
- 2 lbs beef round bottom, cut into thin strips
- 2 large yellow onions, diced
- 1/2 lb mushrooms, sliced
- 3 tablespoons Worcestershire sauce
- 1/2 cup dry red wine
- 1 tablespoon beef bouillon
- 5 oz dried cherries, coarsely chopped
- 2 tablespoons ketchup
- 1 tablespoon Dijon mustard
- 1 cup tomato sauce
- 1/2 cup flour
- 1/4 lb sour cream
- 1/2 cup half-and-half
- Salt and pepper to taste
- In a small bowl, mix the flour into the tomato sauce, ketchup, and Dijon mustard. Add the Worcestershire sauce, beef bouillon, red wine, and the coarsely chopped dried cherries (if used) and mix until evenly distributed. Set aside.
- Sauté the meat over med-low heat in the oil until lightly browned (do not form a crust). To preserve the moisture, season with salt and pepper near the end of the cooking process. Remove and set aside.
- Sauté the onions in the butter until lightly browned. Add the mushrooms and beef, and sauté until the mushrooms start to release their liquid (5 minutes).
- Add the ketchup-mustard mixture, and cook for 5 minutes over medium heat until thickened. Off the heat. Add the sour cream, stir until uniform.
- Just prior to serving (while reheating), add the half & half and stir until uniform.