NEW BEEF STROGANOFF WITH BLOOMS WINE ENJOY DAN:

BEEF STROGANOFF FOR THE BLOOMS STEM PICKERS by CHEF DAN:

Serves 12

 

INGREDIENTS:

1 (16 Oz) package cooked egg noodles

3 tablespoons butter

3 onions, finely chopped

3 garlic cloves, minced

1 (8 Oz) package fresh mushrooms, thinly sliced

2 pounds lean beef stew meat, cut into 1-inch cubes

1 (14 Oz) can beef consommé

1/2-cup BLOOMS red Mélange

1/3-cup lemon juice

3 tablespoons all-purpose flour plus 2 teaspoons cold water, or as needed

2 (10.25 oz) cans cream of mushrooms soup

1 cup cream cheese

 

DIRECTIONS:

1.   Bring a pot of salted water to a boil.

2.   Add noodles and cook according to package directions.

3.   Melt butter in a skillet over medium-high heat.

4.   Season the meat with kosher salt and freshly ground black pepper.

5.   Add cubed meat and cook for 2-3 minutes browning on all sides.

6.   With slotted spoon remove to crock-pot.

7.   Pour all the ingredients into the crock-pot with the meat.

8.   In a bowl whisk flour and water until smooth.

9.   Pour flour mixture over the top.

10.                Cover and cook on high for 1 hour.

11.                Reduce heat to low and cook for 7-8 hours.

12.                Stir in cream cheese and cook on high for a few minutes or until cooked through.

13.                Serve over hot noodles.

 

ENJOY DAN:                        GRAPE-APPETITE!!