Beef in wine sauce
4 servings
25 minutes
Beef in wine sauce is a classic dish of French cuisine that embodies elegance and richness of flavors. Its roots trace back to gastronomic traditions where wine sauces became an integral part of exquisite meat dishes. Beef, seared to a golden crust, absorbs the aroma of garlic and paprika, then slowly simmers in red wine and broth, acquiring a rich, deep flavor. Mushrooms add earthy notes while sour cream completes the composition with tenderness and a slight tanginess. The dish pairs perfectly with mashed potatoes or fresh baguette, allowing enjoyment of every flavor nuance. It is often served at festive dinners, creating an atmosphere of coziness and sophistication. This is a true culinary masterpiece that adds French charm and refinement to any table.
1
Heat olive oil in a pan and add halved mushrooms. Fry for 4 minutes, then transfer from the pan.
- Olive oil: 30 ml
- Fresh mushrooms: 250 g
2
Place the sliced steaks in the pan and fry over medium heat for 5 minutes, reduce the heat and add minced garlic and paprika. Cook for 1 minute, then add flour. Cook for another 2 minutes.
- Beef: 500 g
- Garlic: 2 cloves
- Paprika: 5 g
- Wheat flour: 25 g
3
Add wine and broth, bring to a boil while stirring constantly, and simmer for 10 minutes until the sauce thickens.
- Dry red wine: 300 ml
- Beef stock: 200 ml
4
Sprinkle with spices and add sour cream. Mix and serve.
- Sour cream: 100 g
