2010 Warrick Red Reserve — Beef Stroganoff with Mushrooms and Celery Root
2010 Warrick Red Reserve – This is a complex, full-bodied blend of Tempranillo, Zinfandel and Malbec. It was aged for 30 months in small French oak casks.
Beef Stroganoff with Mushrooms and Celery Root
10 oz mushrooms, destemmed and sliced
1 pound hanger steak (skirt, flank, or flatiron work as well), sliced into 1″ pieces
1/4 c flour
1/3 c red wine
1 T butter
1 onion, diced
2 cloves garlic, finely chopped
1 c stock (water will work as well)
1 T Worchestershire sauce
1 T chopped parsley
1/2 c celery root purée (recipe follows)
1/4 c sour cream
salt and black pepper
In a large skillet, heat 2 tablespoons of the olive oil. Add the mushrooms and cook over moderately high heat until softened, about 3 minutes. Season the mushrooms with salt and pepper and cook for 1 minute longer. Transfer the mushrooms to a bowl.
Generously season the steak with salt and pepper. Toss the steak with the flour until evenly coated; gently tap off the excess. Heat the remaining 2 tablespoons of olive oil in the skillet. Add the steak slices to the pan, but do not overcrowd (you may have to do this in more than one batch depending on the size of your skillet), and cook until richly browned, about 5 minutes. Transfer the steak to the bowl with the mushrooms. Add the wine to the skillet and stir to scrape up the browned bits from the bottom of the skillet. Add the wine to the mushrooms and steak.
In the same skillet, melt the butter until bubbling. Add the onion and cook until softened, about 3 minutes. Season with salt and pepper. Add the garlic and cook for 1 minute. Return the contents of the bowl to the skillet. Stir in the stock and Worcestershire sauce and simmer over moderate heat until the pan juices thicken slightly, about 7 minutes. Remove from the heat and stir in the sour cream, celery root purée and parsley. Season the stroganoff with salt and pepper and serve over fettuccine, egg noodles, or just as a dip with a good crunchy bread.
Celery Root Purée
1 medium celery root, peeled and diced
1-2 small russet potatoes, peeled and diced
1 onion, diced
1 1/2 c milk
Combine all ingredients in a small saucepan. Add enough water to cover all diced vegetables. Place over medium heat and let simmer until all ingredients are fork tender. Drain, reserving cooking liquid. Purée solids, using a food processor, ricer, or food mill, adding reserved liquid as necessary to make a smooth purée.