Smoked Beef Stroganoff for #SundaySupper

This week’s #SundaySupper theme is near and dear to my heart.  Cooking with Wine! When I cook with wine, I tend to make a very elaborate, time consuming dish.  Today, I am opting to feature one of the most basic yet elegant staples of every cook’s kitchen– Smoked Beef Stroganoff!

When searching, you may find numerous versions of Beef Stroganoff.  There are perhaps as many versions of this dish as there are varieties of wine!  Some recipes call for white wine and other versions use red wine.  We like our meals to be more earthy rather than light and fruity, so we were perfectly happy using our normal recipe for Beef Stroganoff.  It only takes about 30-40 minutes from start to finish, so it’s super impressive when you’re in a rush!


  • 1 pound of beef, sliced very thin or cut into small cubes (I recommend strips)  Use a high quality beef or your meat could be “tough”
  • 4 Tbsp of butter
  • 2 Tbsp of all purpose flour
  • 1 medium yellow onion, sliced into strips
  • 1 medium white onion, sliced into strips
  • 8-12 oz of crimini mushrooms quartered (unless you have mushroom haters, go with the 12 oz)
  • 2 cloves of minced garlic
  • 1 Tbsp paprika
  • 1 cup beef broth
  • 1/2 cup red wine (recommend using a Bordeaux, Merlot or an earthy Cabernet Sauvignon)
  • 2/3 cup of sour cream
  • 1 Tbsp worcestershire sauce
  • Kosher salt to taste
  • Black pepper to taste
  • Parsley (optional)


In a dutch oven, heat 2 Tbsp of the butter.  Add the garlic and both onions, and saute for 10 minutes.

When the onions turn a light golden color, add the flour to the onions and mix until onions are coated.  Immediately add the beef broth and wine and stir until all the lumps are gone.

Pour yourself a glass of wine to drink while you continue to cook. This is also where I’d recommend starting the water for the pasta.  The rest of the cooking process is going to go very fast, and you’ll want your pasta ready when you’re done with the stroganoff.

Continue cooking the mixture over medium heat for about 4 minutes.  The mixture will become thick.  Remove the dutch oven from heat, and empy the onion and sauce mixture into a large bowl and set aside.  Wash out the dutch oven so that you can use it for the rest of the cooking process.

Season the beef strips with the paprika, salt, and pepper.  Melt the remaining butter in the dutch oven.  When the butter is hot, add the quartered mushrooms and cook on medium-high heat until the mushrooms just start to brown up. (about 3-4 minutes)  Add the seasoned beef strips and cook until most of the pink is out of the meat. (about 4 minutes)  Add the onion/sauce mix back to the dutch oven.  Mix in the sour cream and worcestershire sauce.  Remove from heat.  Serve over noodles or rice and garnish with parsley. (optional)

As part of this Sunday Supper, we are featuring the Schlossadler Family of Wine. Many of this week’s participants are featuring dishes cooked and paired with a selection of fruity and dry wines from The Wine Club by Schlossadler Wines. Since 1979, Schlossadler Wines has been importing fine wines from family owned vineyards and bringing it right to your doorstep.

A talented group of Sunday Supper Bloggers have developed fabulous recipes, and they can’t wait to share these wines with you:
2006 H.O. Becker, Kerner Auslese, Rheinhessen
2010 Ernst Holler, Blaufrankisch, Burgenland
2010 Kotuku Winery, Sauvignon Blanc, Marlborough
We welcome you to grab a glass of wine and join us for this week’s special Sunday Supper Wine Event. We will be sharing fabulous recipes along with the perfect wine pairing at 6:00 pm CST.
A Midsummer’s Picnic w/ Wine by GirliChef
Shrimp Scampi with Homemade Garlic Toast by Big Bears Wife
Jerk Turkey Burgers with Mango Slaw by ENOFYLZ
Wine & Dine with Schlossadler International Wine Club by Wine Everyday
Elegant Pot Roast by Daily Dish Recipes
Chicken with Feta and Sundried Tomatoes + Apple Crisp by Hezzi-D’s Books and Cooks
Shepherd’s Pie with Red Wine Mushroom Gravy by Juanita’s Cocina
Pork Piccatta by Family Foodie
Shrimp Skagen Salad in Avocado Halves by Tora’s Real Food
But the fabulous recipes don’t stop there! We have more delicious recipes to pair with wine!
Shrimp Salad With Lemon Tarragon Dressing by Magnolia Days
Red, White and Cordon Bleu by Cindy’s Recipes and Writings
Peppercorn Steak by Doggie At The Dinner Table
Chicken Florentine by There and Back
Penne Rigate with a White Ragu Sauce by Momma’s Meals
Moules a la Provencale by The Girl in the Little Red Kitchen
Delicious BBQ Ribs by Pippi’s in the Kitchen Again
Chicken and Mushroom Chicken Piccata by Small Wallet Big Appetite
Ginger Roast Chicken with Red Wine Plum Sauce by Sue’s Nutrition Buzz
Beef Stroganoff by From Fast Food to Fresh Food
Strawberry-Pink Champagne Sorbet by The Messy Baker Blog
Italian Style Baby Back Ribs by Cooking Underwriter
Muscat and Raspberry Cake by Happy Baking Days
Pretty in Pink Champagne Macarons by Crispy Bits & Burnt Ends
Late Harvest Citrus Cake by Vintage Kitchen Note
Roasted Sausages with Grapes by Comfy Cuisine

Wine Pairings by ENOFYLZ

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