Beef in Red Wine Mushroom Sauce

Total Time
Prep 1 hr
Cook 0 mins

another of Ron Kalenuiks creations that was to die for

Ingredients Nutrition


  1. In a large Dutch oven or kettle, sauté the beef in the butter and oil. Add the vegetables and continue to cook until tender.
  2. Sprinkle with flour, reduce the heat and cook for 5 minutes.
  3. Add the wine, broth, tomato paste and seasonings. Simmer for 50 minutes covered.
  4. Serve over noodles.


Most Helpful

This is a tasty dish; my husband enjoyed it. I did put in 8 oz. of mushrooms but otherwise followed the directions.

Southern Transplant July 05, 2011

This was very easy to make....But it seemed that the sauce was a little bland to us...I added
a bay leaf and some worchestershire sauce to try and perk it up....

CIndytc June 22, 2011

I did this with antelope and deer back straps... minus the veggies.. sorry but the sauce, meat and mushrooms don't need veggies.. especially if you have a side of them.. This is a keeper... Thanks blonder for posting... Even with wild game this is a must.. I served this over a brown and wild rice combo.. you can't go wrong with the the earthiness of the mushrooms and wild rice.. So very good and I agree with use good red wine... you only need half a cup, I used a whole cup.. and drank the rest of the bottle ... so this a no lose situation recipe.. lol

WyomingMoonDust June 19, 2011

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