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Oregon Meat Recipe


Beef Stroganoff Pinot Gris

Serves 6-8

  • 2 lbs Oregon top sirloin or tri-tip beef

  • 4 Tbls Oregon butter or margarine 

  • 1 cup onion, chopped 

  • 2 cloves garlic, finely chopped 

  • 1/2 lb fresh Oregon mushrooms, sliced 

  • 3 Tbls flour

  • 1 Tbl ketchup

  • 1 tsp salt

  • 1/8 tsp pepper

  • 10-1/2 oz canned beef broth, undiluted

  • 1/2 cup Oregon Pinot Gris wine

  • 1 Tbl fresh dill snipped 

  • 1-1/2 cups sour cream

  •  5 cups Oregon Jewel Herb Wild Rice**

Trim fat from beef; cut cross grain into 1/4" thick slices. Cut each slice into 2" wide strips. Heat a large, heavy skillet; melt 1 tablespoon of butter. Add beef strips a few at a time; brown quickly on all sides over high heat. Remove beef as it browns - should be browned outside and rare inside. Brown rest of meat; cover and set aside. In same skillet, melt remaining 3 tablespoons butter; saute onion and garlic until browned - about 5 minutes. Add mushrooms. Remove from heat and add flour, ketchup, salt and pepper. Stir until smooth. Gradually add broth; bring to boiling point, stirring constantly. Reduce heat; simmer 5 minutes. Stir in wine, dill and sour cream. Add beef strips; heat thoroughly. Surround Beef Stroganoff with Oregon Jewel Herb Wild Rice. Snip 2 tablespoons fresh dill over the top.

**Oregon Jewel Herb Wild Rice: Lightly toss 1-1/2 cups cooked Oregon Jewel Wild rice and 4 cups cooked brown or white rice with 3 Tbls snipped parsley.

Recipe from Agri-Business Council



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