does any one know what red wine emeril the chef uses?

Question

i want to make his cheesey beef stroganoff and it calls for dry red wine.

Answer 1

He always says only cook with a wine you would drink. There are alot of "cooking" wines at the supermarket, but most are pretty bad, so go with an inexpensive one but one you would also enjoy having a glass of.

Answer 2

Any decent (and inexpensive) red wine will do for most beef stroganoff or Chili recipes. Don't get crap like Ripple, but don't go overboard. The wine used matters more when you have a red wine reduction that takes center stage or is otherwise a major component of the dish. Red wine used as part of a gravy, as in a beef stroganoff recipe, loses most of the traits that make it "distinct" from other wines.

In other words, any red wine that you would drink with the dinner but isn't too weak in flavor will do just fine.

Answer 3

EMERIL'S BEEF STROGANOFF
from potluck




Ingredients needed:

1 pound bacon, chopped
3 1/2 pounds beef top sirloin, trimmed and sliced into strips about 1 x 3 inches
2 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
4 cups thinly sliced onions
1 tablespoon minced garlic
1/2 cup all-purpose flour
1 cup dry red wine ( any wine you drink)
Two 14-ounce cans beef broth
1 teaspoon Emeril's Original Essence
1 pound large white button mushrooms, wiped clean, trimmed, and sliced
1/2 cup finely chopped red onions
1/2 cup finely chopped green onions
1 tablespoon olive oil
1 pound wide egg noodles
1 cup sour cream
2 cups grated white Cheddar cheese

Preheat the oven to 350ºF.

Cook the bacon in a large heavy skillet or Dutch oven over high heat until slightly crispy, about 7 minutes. Meanwhile, season the beef with 1 teaspoon salt and 1 teaspoon black pepper. Add the beef to the bacon and cook, stirring, for 3 minutes. Add the onions and cook, stirring, until soft, about 8 minutes. Add the garlic and the flour. Cook, stirring, for 3 minutes. Add the red wine and the beef broth. Stir to blend and bring to a boil. Add 1/2 teaspoon salt, the remaining 1/2 teaspoon black pepper, and the Essence. Reduce the heat to medium and simmer for 5 minutes. Add the mushrooms, red and green onions and cook, stirring occasionally, for 4 minutes. Remove from the heat.

Combine 4 quarts water, the olive oil, and the remaining 1 teaspoon salt in a large pot. Bring to a boil, add the noodles, and cook until al dente, 5 to 6 minutes. Drain well and transfer to a large mixing bowl. Add the beef sauce and the sour cream and toss to coat evenly. Pour the mixture into a deep 9 x 13-inch baking dish. (This will be a tight fit.) Sprinkle the cheese evenly over the top of the noodle mixture. Place the baking dish on a large baking sheet and bake until bubbly and golden, about 20 minutes. Remove from the oven and serve warm.

Makes 10 to 12 servings

Answer 4

I love to drink red wine

Answer 5

Cabernet Sauvignon would work just fine.