Wine Beef Stroganoff

Ingredients:

for the meat:
1 medium onion
2 tablespoons olive oil
2/3 pound shredded beef
(purchased already shredded)
1/2 cup dry white wine
1/2 teaspoon salt (or to taste)
1/2 teaspoon dried marjoram

for the sauce:
2 tablespoons butter
2 tablespoons flour
1 cup milk or half and half
1/2 teaspoon salt (or to taste)
1/8 teaspoon ground nutmeg

Slice onions. CLICK HERE for
instructions.

Pour oil into medium skillet.

Add onions.

Cook over medium heat for 3 to
4 minutes, or until onions start to
brown.

Add wine.

Add shredded beef.

Add salt.

Add marjoram.

Cook over medium heat 10 to 12
minutes, or until meat is no
longer pink in color. Mix with
spatula occasionally.

Meanwhile, in another, large
skillet, prepare sauce:
Melt butter in heavy skillet, over
low heat.

Add flour.

Immediately, stir with wire whisk
until smooth.

Cook over low heat for 2 to 3
minutes, stirring constantly.
Make sure the sauce does not
brown.

Gradually, add milk, whisking
constantly. Stir well until smooth.

Add salt.

Add nutmeg.

Cook over low heat for 3 to 5
more minutes, until sauce
begins to thicken. Stir constantly.

Add cooked meat to sauce.

Mix to blend all ingredients well.
Cook over low heat for
additional minute.

Serve hot.

This aristocratic recipe has proved itself time
and time again.

Wine Beef Stroganoff

Adapted from

A Taste of Russia: A
Cookbook of Russian
Hospitality