Beef Stroganoff With Wild Mushrooms

Combine white wine, cornstarch, paprika, salt and pepper in large sealable freezer bag. Add beef strips; seal bag, squeezing gently to massage marinade into beef. Refrigerate for up to 30 minutes. Meanwhile, combine 1 cup (250 ml) boiling water with porcini mushrooms; soak for 20 minutes. Drain through paper towel lined sieve, reserving soaking water. Rinse mushrooms; chop finely and set aside.

Drain meat through colander set over bowl reserving marinade. Stir-fry beef strips using medium-high heat in hot lightly oiled nonstick skillet for 2 minutes or until browned but still pink inside. Transfer meat to clean bowl.

Cook onion and dried and fresh mushrooms in same nonstick skillet over medium heat, stirring occasionally, for 5-7 minutes or until softened and golden. Increase heat to medium-high. Return beef to skillet along with any juices in bowl, reserved marinade and 1/4 cup (50 mL) reserved mushroom soaking liquid, tomato paste and mustard. Bring to boil, stirring constantly until just thickened. Stir in sour cream and heat through.

Serve with NK'Mip Cellars Merlot VQA Okanagan Valley (Canadian red table wine).

Makes 4 servings

Thai-Style Beef And Broccoli Stir-Fry

Combine beef broth, fish sauce, cornstarch, lime rind and juice, sugar and sesame oil in large sealable freezer bag. Add beef strips; seal bag, squeezing gently to massage marinade into beef. Refrigerate for up to 30 minutes.

Drain meat through colander set over bowl, reserving marinade. Stir-fry beef strips using medium-high heat in hot lightly oiled nonstick skillet for 2 minutes or until browned but still pink inside. Transfer meat to clean bowl.

Stir-fry broccoli in the same skillet for 3-5 minutes or until almost tender-crisp. Add baby corn, garlic, ginger and hot pepper; stir-fry for 30 seconds or until corn is starting to brown. Return beef to skillet along with any juices in bowl and reserved marinade. Bring to boil; cook, stirring, for 1-2 minutes or until sauce is bubbly and thickened. Stir in tomatoes and heat through. Remove from heat; stir in basil.

Serve with Pelee Island Winery Gamay Noir/Zweigelt VQA Ontario (red wine) or Cline Pinot Gris/Chardonnay Sonoma County (U.S.A. white table wine).

Makes 4 servings
 

Spicy Morocan Ground Beef Stir-Fry

Cook ground beef, onion, carrots and sweet pepper in large skillet over medium-high heat, breaking beef up into small chunks with back of spoon, for 8-10 minutes or until beef is completely cooked and vegetables are tender-crisp. Stir in garlic and seasonings; cook, stirring, for 1 minute. Stir in tomatoes; bring to boil. Reduce heat to low; simmer, covered, for 5-10 minutes or until vegetables are tender. Stir in olives; heat through. Season with more salt and pepper if desired. Garnish with pine nuts and coriander (cilantro) to serve.

Serve with Kendall Jackson Vintner's Reserve Zinfandel (U.S.A. red table wine) or Cave Spring Riesling Off Dry VQA Niagara Peninsula (Canadian white table wine).

Makes 4 - 6 servings