Monday, March 11, 2013

Beef and Mushrooms with Dill Sauce

This is not a creamy dill sauce like you would have over fish or chicken. If you want it to be thicker, you could use sour cream or a thick yogurt in place of the heavy cream.

You can serve this over rice or pasta, or by itself as an easy weeknight meal.

And a big THANK YOU to Unionville Winery! They were nice enough to let us come to their tasting room and set up a small selection of our oils and balsamics this weekend. I really had a great time. And I love their Revolutionary Red wine with this dish!

Beef and Mushrooms with Creamy Dill Sauce

2 tbsp Meyer Lemon Olive Oil
1lb ground beef
2 pints mushrooms, any kind
Sea Salt (I used our new sea salt from Crete!)
pinch of red pepper flakes (optional)
1 tbsp fresh dill, rough chopped
1/2 cup heavy cream
1 tbsp Dijon mustard

Heat the Meyer Lemon Olive Oil in a pan to medium high heat. Brown the beef, stirring frequently, about 10 minutes.

Rough chop the mushrooms and add them to the beef. Sprinkle with salt and saute about 2 minutes.

Reduce the heat to medium low. Stir in the cream, mustard, dill and red pepper, if using. Stirring constantly, cook 2-4 minutes until everything is well incorporated and the cream is warmed through.

Serve with a glass of wine  and have a good night!

Thanks again guys!

1 comment:

  1. Michelle, the pleasure was ours! We love having a great gourmet oil & vinegar purveyor in our back yard!
    -John Cifelli