Beef Stroganoff

"I was introduced to Beef Stroganoff during my time at Augusta Kleinbosch Guest Farm. It was winter, and I wanted to create a hearty dish using beef fillet, my preferred cut for its tenderness and quality. Our 4-star guesthouse, known for serving international guests, demanded excellence in our cuisine, so I aimed for perfection.

I merged two Stroganoff recipes, and the result delighted not only our guests but also the owners. The German owners, in particular, appreciated every meal I prepared, making it a rewarding experience. Back to the Stroganoff itself, I discovered that using Sedgewicks Old Brown Sherry added a delightful flavor. You can garnish it with fresh parsley, chopped chives, or even a dollop of sour cream, as it's an integral part of the dish.

Serve this delectable creation on a bed of egg noodles, a readily available and cost-effective choice. For a classic pairing, I recommend a Merlot wine, especially one with heavy oak notes. The soft tannins of Merlot beautifully complement the sauce's transformation of the beef. Enjoy this culinary journey!"

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