BY JOSH HILLMAN,  PEARL WINE CO.

Jenny and I both come from big families that had to satiate hefty appetites with meager budgets. Casseroles and pots of goulash were the norm. Nuanced flavor was not. But there was one recipe we both agreed deserved more recognition as a base for something brilliant—beef stroganoff. This creamy beefy variant of Midwest hot dish, is well worth a second look.

Originally, this dish was conceived by the thousands of immigrants arriving in the US from Northern Europe at the turn of the century. Not unlike our own families, those new Americans wanted a meal with substance at the end of the day. Ground beef was an affordable protein and Campbell’s made sure their condensed soups were in every corner grocery.  What they created was a filling casserole that was substantive in the gut and light on the wallet.

For this recipe, Jenny and I wanted to build on the original and bring in some new flavors that would pair with new offerings of wine from the southern Rhone region of France. Jenny took her spice inspiration from the Gulf, and decided upon the blend, Za’Atar. This spice is a beautiful combination of bright herbs and earthy pepper notes. In the southern Rhone valley of France the breeze actually smells like dried herbs and sea spray. This smell inhabits the wines and ellicit incredible complexity to the deep fruit flavors. My favorite for under $20.00 is the Chateau du Mont-Faucon.  It shares the richness of the stroganoff but has enough acid to get through the heft. Try this recipe with your own twist and let me know how it went. As always, bone apple tea!

Step 1

Add mushrooms, shallots and onions to very large skillet. Very brown mushrooms are the goal. Cook for 10 minutes on as high of heat possible without burning.

Step 2

Add ground beef, garlic and white wine vinegar to pot. Cook until beef is well done and vinegar is reduced.

Step 3

Add the rest of the ingredients to pot and simmer for 10 minutes, while adding water to achieve desired consistency.

Ingredients

1 cup quartered mushrooms (Mousserons or Chanterelles, if possible)

1/2 cup minced red onion

1/2 cup minced shallots

3 garlic cloves Minces

1 tablespoon white wine vinegar

1 lb. ground beef

2 Tablespoons Flour

1 Teaspoon salt

3 sprigs fresh thyme

3 teaspoons Za’Atar

1 teaspoon Worcestershire sauce

1 teaspoon of fish sauce

1 can cream of mushroom soup

1/4 cup Sour cream

2 tablespoons butter

1 bag farfalle noodles, cooked

“Josh Hillman is a certified sommelier by the Court of Master Sommeliers and the wine buyer at Pearl Wine Company. Jenny, his girlfriend is the GM of Savory Spice in Littleton. They love to cook and love good wine. This column is about their journey through matching food and wine together to create the perfect pairing.”