Main Dish

Beef Stroganoff

Alexander Valley Vineyards

8644 Highway 128
Healdsburg, CA 95448

This is Denny’s favorite recipe and Katie’s favorite wine, a perfect match! The fresh nutmeg in the sauce is a nice subtle complement to the richness of the Merlot. Lean beef is best, as you are adding fat back into the dish with olive oil and sour cream.

  • 1 1/2 pounds top-round beef roast
  • 1 or 2 large white or yellow onions
  • 4 tablespoons olive oil
  • 1/2 pound fresh mushrooms, cleaned and sliced
  • 1 pound sour cream
  • 1 whole nutmeg, freshly grated
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 pound egg noodles


Trim the fat off the beef roast and determine the direction of the grain; it is important to cut against the grain. Slice the roast into 1/4-inch steaks, then slice those into strips 1/2 inch wide by about 3 inches long.  

Cut the onions in half lengthwise, then cut into half-rings that are 1/4 to 1/2 inch wide.

In a large sauté pan or Dutch oven over medium heat, warm enough olive oil to coat the bottom, 1 to 2 tablespoons. Add the onions and cook, stirring occasionally, until they are translucent. Add the mushrooms and cook, stirring occasionally, until they are just turning brown. Transfer the onions and mushrooms to a bowl.

In the same pan over high heat, warm the remaining 2 tablespoons olive oil. Add the beef and sear until browned, 3 to 4 minutes. Add the onions and mushrooms and stir to combine. Stir in the sour cream and reduce the heat to low. Add the nutmeg, salt and pepper and simmer to meld the flavors together.  

Meanwhile, cook the egg noodles according to the package instructions.  

Serve the beef stroganoff over the egg noodles along with a glass of Alexander Valley Vineyards Merlot.