Beef Strogonoff Sandwiches

Last night I made some sandwiches for wine club and they were great with the wines- pinots, merlots, and red blends (all from the 45 degree line). The recipe was requested, so here it is. Please note I used a thinly sliced strip steak, versus the tri-tip, simply because we had an extra one to use, and I bought a pre-mixed pack of  dried mushrooms and let them soak for 30 minutes, vs using fresh ones - other than that I followed the recipie pretty closely.

• 2 tablespoons (1/4 stick) unsalted butter, divided
• 5 tablespoons extra-virgin olive oil, divided
• 1 pound assorted fresh wild mushrooms (such as chanterelle, oyster, crimini, and stemmed shiitake), cut into 1/4-inch-thick slices
• Coarse kosher salt
• 1/4 cup dry white vermouth
• 1/4 cup heavy whipping cream
• 1 1 1/2-pound tri-tip roast, excess fat trimmed, meat cut against grain into 1/4-inch-thick slices, slices cut crosswise into 3-inch lengths
• 1 1/2 minced shallots
• 1 tablespoon all purpose flour
• 1 teaspoon plus 2 1/2 tablespoons tomato paste
• 1 cup low sodium beef broth
• 1/2 teaspoon Hungarian sweet paprika
• Crusty bread, halved.
• 1/4 cup sour cream


Melt 1 tablespoon butter with 1 tablespoon olive oil in large nonstick skillet over medium heat. Add sliced wild mushrooms to skillet; sprinkle with coarse kosher salt and pepper and sauté until mushrooms release juices, about 6 minutes. Increase heat to medium-high; sauté until mushrooms are tender and brown, about 4 minutes longer. DO AHEAD: Can be made 2 hours ahead. Remove from heat. Let stand at room temperature.


Add vermouth to mushrooms and boil until almost evaporated but still moist, scraping up browned bits, about 1 minute. Stir in whipping cream; remove from heat. Season to taste with coarse kosher salt and pepper. Cover; set aside.


Melt remaining 1 tablespoon butter with 1 tablespoon olive oil in another large nonstick skillet over medium-high heat. Working in batches, add beef slices to skillet and sauté just until brown outside but still pink in center, about 30 seconds per side. Transfer beef slices to plate; sprinkle with coarse salt and pepper. Add sliced shallots to same skillet, reduce heat to medium, and sauté until golden brown and tender, about 4 minutes. Stir in flour and 1 teaspoon tomato paste (mixture will clump). Add broth and paprika and whisk to blend, scraping up browned bits. Simmer until sauce thickens slightly, about 2 minutes. Season sauce to taste with coarse kosher salt and pepper. Remove from heat; cover and keep warm.


Meanwhile, preheat broiler. Whisk remaining 3 tablespoons oil and 2 1/2 tablespoons tomato paste in small bowl to blend. Brush oil-tomato paste mixture lightly over both sides of bread slices. Broil bread just until lightly toasted, watching closely to avoid burning, about 2 minutes. Slice and arrange toasts on large platter.


Add beef slices and any accumulated juices to shallot mixture in skillet; bring to simmer, stirring occasionally, then stir in sour cream. Remove from heat. Season to taste with coarse salt and pepper. Rewarm mushroom mixture over medium heat. Divide beef mixture among toasts, then top each with mushroom mixture.

Let's fly at 45 degrees and taste the similiarity

This month's theme for my wine club is Flying at 45 Degrees ...why, you ask? Well, aside from wanting to encourage our New World-oriented palates to branch out across the ocean, there's also some serious comparative value at looking at wines that are around the 45 degree mark in latitude. Notice how Washington, Bordeaux and Burdundy are all right there:

While the growing season is slightly shorter from beginning to end than more southerly wine regions, the number of sun hours received in the 45 degree latitude mark is equal due to incredibly long days at such a high latitude – receiving up to 17 and a half hours of sun each day. (I remember when we were in France in June it felt like the day lasted forever - at 10pm you could still see for miles. In Ireland it was even more insane with sun from 7a-11:30p!) So, the climate, soil, and winemaking techniques differ, but some say the latitude similarity is the reason for the similarity in quality of the wines. We'll see!

Aglian-what?

It’s always a nice surprise when we get a varietal or blend that we aren’t familiar with in a wine club shipment. It doesn’t happen often – not because we’ve had a ton of varietals, but there’s a reason the varietals aren’t on every wine shelf- difficult varietal, specific climate needs, etc.


Well, in the past month we’ve received not one, but TWO of the same lesser known varietal, Aglianico [ah-LYAH-nee-koh] from two different wine clubs. (Aglianico is an Italian variety primarily grown in the southern part of Italy, performing best in hot climates and volcanic soils, although both of these were from California) I don’t recall ever having it, although it’s possible I tasted it but would remember having a bottle with dinner, for example.

The two we received were the 2006 Domenico Winery Aglianico and the 2009 Benessere Winery Aglianico. Clearly we chose to try the 2006 first, and the pairing recipe called for lamb, so a dinner was born. We bought a leg of lamb, seasoned with some thyme and tarragon, put it on the grill and opened up the bottle to taste.


Now, we’ve gotten in the habit of opening up the bottle for dinner about 30-60 minutes before dinner pouring a small glass to determine if the wine should be decanted, or just left in the glass and bottle to air. (in order to really allow an open bottle to aerate, you need to pour a small amount into a glass to get air into the wine in the bottle- not just uncork it)


Back to the wine – the recipe had called for lamb or a “heavily marbled ribeye” so we took that as the wine will be tannic and strong – we anticipated it would need some time and we were right. Right out of the bottle it was astringent and strong. We poured our glasses and decanted it while the lamb cooked, about 45 minutes and it opened up nicely. While still strong, it was no longer astringent – just tannic – and it was really wonderful with the lamb cutting through the fat. It continued to evolve with flavors of dark cherry and currant, with a little bit of spice. By the time we were finished with the lamb, it had softened to the point of no longer requiring food, so we clearly could’ve kept the 2006 for another 2+ years. Naturally we’re quite bummed, because that means the 2009 should be cellared for quite some time before reaching it’s peak.

Trying new wines is fun, so keep an eye out for something you've never heard of!