Beef in wine sauce, over egg noodles. This is my current favorite way to convert an iffy bottle of red wine into tasty, tasty food. About a third of a bottle of shifty wine (here, a $9 cab that wasn’t actually worth $9 even before it sat re-corked in the fridge for a week) and some sirloin steak, onions and mushrooms, seasoned with garlic, pepper, salt, and a dash of thyme, and thickened with milk and flour. This batch had a dollop of sour cream added at the end because it was handy and milkfat makes everything better. It’s sort of like a quicker, easier, cheaper Beef Bourguignon. I should really try using some bits of bacon for the initial cooking fat like you do for modern beef bourguignon, theres always some around and you can’t go wrong with bacon fat.
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