Posted on Mon, Dec. 15, 2008

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BEEF STROGANOFF

This week Let's Eat! is taking a spin around the country to see what my fellow food editors have been cooking up. Today's recipe comes from Bill Daley's wine column in the Chicago Tribune. Daley says beef stroganoff -- with its rich combination of thinly-sliced beef, mushrooms and sour cream -- is eminently suited to enjoy with a glass (or two) of wine. I agree, although I think I'd skip the pickles in this recipe. Daley's wine picks follow the recipe.

Ingredients

1 lb. beef tenderloin or sirloin, julienned

1 tablespoon sweet or hot paprika ¼ teaspoon salt

Freshly ground pepper

2 tablespoons butter

1 onion, chopped

½cup dry white wine

1 cup sour cream

½cup cornichons (gherkins), cut into thin strips

Directions

Sprinkle the meat with paprika, salt and pepper; blend well. Heat the butter in a skillet over high heat; add the meat. Cook, stirring occasionally, 2 or 3 minutes; remove meat with slotted spoon.

Add onion to skillet; cook, stirring, about 1 minute. Pour in wine, reduce by half, 5 minutes.

Lower the heat; stir in sour cream. Warm the sauce but do not let the sauce boil. Return the meat to the skillet; stir to blend. Stir in cornichons and serve with rice or noodles.

Source: Pierre Franey's cookbook, "The New York Times 60-Minute Gourmet."

Wine suggestions: shiraz, pinot noir, pinot gris and riesling.

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