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Beef Stroganoff
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Serves 6
Total preparation time: About 15 minutes |
INGREDIENTS
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2 lbs. Filet Tails, thinly sliced
Salt and freshly ground pepper
4 tablespoons grapeseed oil or butter
2 cups sour cream
1 medium onion, chopped
2 teaspoons prepared mustard
1/2 pound mushrooms, sliced
Paprika
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2000 Argyle, Pinot Noir, Reserve
Drink Now through Dec. 2009
Rating: 90
Market Price: $24.00
Tasting Notes:
Lovely red fruit aromas rise from the glass of the ruby-colored 2000 Pinot Noir Reserve. This sweet, lush, tangy wine offers loads of cherries, raspberries, and spice flavors in its medium-bodied, well-delineated personality. Its finish is flavorful, structured, and long. Drink it over the next 7 years. |
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2000 Panther Creek, Pinot Noir, Pinot Noir Youngberg Hill Vineyard
Drink Now through Dec. 2009
Rating: 90
Market Price: $35.99
Tasting Notes:
Produced from 15 year old vines on a property south of McMinnville, the 2000 Pinot Noir Youngberg Hill Vineyard exhibits attractive rose and candied cherry aromas. This gorgeous wine is lush, sultry, and intense. Its medium-bodied, feminine personality bursts with sweet cherries, raspberries, violets, and currants. Projected maturity: now-2009. |
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2000 Cristom, Pinot Noir, Louise Vineyard
Drink Now through Dec 2010
Rating: 91
Market Price: $44.99
Tasting Notes:
From 7 year old vines, the medium to dark ruby-colored 2000 Pinot Noir Louise Vineyard is a deep, layered wine. Its intense, concentrated core of cherries, spices, and plums lingers throughout its wonderfully long finish. Medium-bodied, its soft, velvety texture caresses the taster's mouth. Projected maturity: 2003-2010.
For an Oregon winery, 2000 was a boring vintage because we didn't have to face drought, cold, harvest rains, or any other problems we had to try and surmount, said Steve Doerner, Cristom's winemaker. He went on to say that, I was so much in love with the 1999s that I overlooked the 2000s until recently. Now I see this vintage as close as can be to 1999 without reaching that year's peaks. |
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DIRECTIONS
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1. Cut the filet tails into strips.
2. Add oil to a pre-heated saute pan and heat until you see the first wisps of smoke, or place butter in the pan and heat to bubbling. Add the meat and brown quickly on each side. Remove
meat and keep warm.
3. Add the onions to the pan. When these are golden,
add the mushroom slices and stir until they are wilted.
4. Return the meat to the pan, season with salt and
pepper and reduce heat.
5. Add half the sour cream and mix mustard with the
other half. Add this to the mixture and stir until it
is quite hot, but do not bring to a boil. Garnish with
paprika.
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©Lobel's
of New York, 1096 Madison Avenue, New York, NY 10028
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