Oregon
orapostille.Com

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.

Tags:  beef stroganoff pinot gris