Recently, I purchased a pasta machine. It makes pasta in 5 minutes, then you just need to boil water that really takes longer than making the pasta itself. This week, I decided to make pasta from scratch. Flour, water and an egg are the ingredients in this simple recipe. Yes, you can buy pasta and it will taste good, but making your own from scratch is the best. The one thing that is frustrating that cleaning up takes too long. Yes, all the parts can go into the dishwasher, which is wonderful, but the cleaning process is very long. I will say this week I have made angel hair, fettuccine, penne and pappardelle. I made them all at once, so I didn’t have to clean it each time. So, what should I make with this delicious pasta?
On of my favorite dishes is beef stroganoff. Traditionally wide egg noodles are paired with this classic comfort food, but I chose pappardelle. My last birthday with my mother, before she passed away, she had made this dish for me. Recently, at the farmers market, they have a farmer that specializes in mushrooms. Instead of using button mushrooms, I love to use a variety of wild mushrooms. My favorite is maitake which is sometimes called “hen-of-the-woods”. They are usually found in late summer. I also love to use shiitake, bunapi and enoki. I like to use a combination of these in this dish. I have read many beneficial things with wild mushrooms. Not sure how true, but I have chosen them every time I want mushrooms over the classic button.
How can I use Dijon mustard in a recipe without mentioning my favorite? The last time I ordered mustard, I bought one that has peppercorn and Irish whisky in it. I used that one in my beef stroganoff, but of course any Dijon will do, just add a few more grinds of fresh pepper.
I think that Reyes 2012 Cabernet Sauvignon would pair best with dish. It has won two bronze medals; 2017 Los Angeles International Wine Competition and the 2017 San Francisco International Wine Competition. This delicious estate Cabernet Sauvignon has a delightful bouquet of black cherries and mace. On the palate this wine brings forth notes of cherries, pomegranate and cocoa. It was aged in French oak for 33 months which gives it a striking butterscotch and oaky finish. It pairs well with steak topped with blue cheese or black forest cake. Pairing this wine with this creamy sauce and fresh parsley and peppercorn is perfect. Here is my version of this classic dish.
- 6 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1-pound wild mushrooms, chopped into 1-inch chunks
- 1 tablespoon finely chopped fresh thyme
- 1-pound roast beef tenderloin, cut into 1-inch pieces
- 1 medium yellow or sweet onion, chopped into 1-inch chunks
- 2 garlic cloves, finely chopped
- 2 cups low-sodium beef broth
- 2 cups 2012 Reyes Cabernet Sauvignon
- 1 cup sour cream
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 package (12 ounces) large wide egg noodles
- Chopped fresh parsley
- Kosher salt, freshly ground pepper to taste
1. Heat 3 Tbsp. olive oil and butter in a large cast iron skillet over medium heat.
2. Add onions and brown for about 10 minutes,
3. Add mushrooms, garlic and thyme and continue to cook for about 3-5 minutes.
4. Remove the mixture and put into a bowl and rest.
5. In the same pan, add 3 more Tbsp of olive oil and brown the meat.
6. Add the 2012 Reyes Cabernet Sauvignon and the beef broth and continue to cook on a low heat for about 20 minutes.
7. Add Dijon mustard, Worcestershire sauce and sour cream to beef in the cast iron skillet.
8. Add salt ad fresh ground pepper to taste.
9. Mix in onion and mushroom mixture to skillet.
10. Prepare egg noodles in a large pot of boiling salted water.
11. Mix in egg noodles and fresh parsley to mixture in skillet.
12. Serve and enjoy with a glass of 2012 Reyes Cabernet Sauvignon.