Beef & Portabello Stroganoff Paired with Saronsberg Life is Fine Shiraz

• Heat a generous drizzle of olive oil in a large frying pan over medium-high. Add mushrooms and thyme, season with salt and pepper, and cook until mushrooms are golden brown and tender.
• Set aside in a large bowl.

  Increase heat to high and add a fresh drizzle of olive oil to the same frying pan. Add the steak in a single layer, season well, and let it cook until well browned on each side but still pink in the centre of each slice.
• Remove steak from pan, and transfer to a board to rest. Slice into bite size strips that will eat well in pasta.
• Reduce heat to medium-high, add a fresh drizzle of olive oil to the pan, and cook onion and garlic until golden and softened.
• Add stock and cream, bring to a simmer, and cook until reduced by half. Whisk in sour cream, Worcestershire sauce, and mustard; season with salt and pepper.
• Simmer until thick and creamy. Return mushrooms and beef to the pan and stir until just heated through.
• Meanwhile, cook pappardelle according to package instructions, until al dente.
• Keep one cup of pasta water aside. Drain and transfer to a large bowl. Add butter and a handful of parsley.
• Toss until butter is melted and the pasta is well coated and shiny. Add a dash of pasta water while tossing to loosen the noodles and keep them saucey.
• Arrange pasta in bowls and spoon stroganoff over top.

  Garnish with additional parsley and a crack of black pepper.

Beef & Portobello Stroganoff Paired with Saronsberg Life is Fine Shiraz

• To balance the richness of this dish, the succulent ripe fruit flavours of this Shiraz work perfectly. The wine has a deep, dark purple colour with scents of violets and delicate spice. The mouth-feel has depth and a layered fruity finish which balances the very savoury elements of the stroganoff.