The Wine Cabinet


Dear Subscriber 


It"s Sunday, April 14 at The Wine Cabinet!
And it"s Palm Sunday in the Christian world.

Steve Mosteiro was our designated attendee at the Austrian Wine Trip this year.
I think that I can say with no fear of contradiction that Steve was uncertain which element he enjoyed most - the wine, the food or the people, but he enjoyed each to the max possible!

In view of that we decided that he could take this Sunday and revel in the glory of all the wines we have to offer (Klaus tells us we have the greatest assortment of Austrian wine in the US). Not only are the wines excellent, but they represent fantatstic value.
Even the critics are jumping on the band wagon - 14 of Klaus" wines received ratings at 92 points and above!

It" your turn to take advantage of this unique situation.
Everything purchased or ordered today will be 20% OFF!!

Wait until The Masters is over, if you must, but don"t miss this chance to stock your cellar fully.

We"re here to help you at The Wine Cabinet.

ALL of our AUSTRIAN wines are be 20% OFF today!!

Ask and you shall receive!!

Have a great Sunday!!

Kate"s Goulash (courtesy of Frau Netzl!)

4 lbs stew cut meat, cut into bite-sized chunks 
flour seasoned with kosher salt & cracked pepper(about 1 cup flour, 1 Tbsp Sea salt & Freshly ground pepper)
2 large  onions, sliced into coarse chunks 
  olive oil, for searing 
1 tablespoon hungarian hot paprika
1 -2 teaspoon  mild paprika
2 garlic cloves, sliced thin 
1 small  lemon, zested 
2 tablespoons tomato paste
1/2 cup  beef (or water) or 1/2 cup chicken stock (or water)

You will need a large Dutch oven with a lid for best results. Add just enough olive oil to coat the pan and turn the heat high enough to make the oil shimmer, but not smoke.
Pat the meat dry and dredge in flour, seasoned with kosher salt & cracked pepper.
Add one piece of meat to the hot oil to make sure that it sizzles. Add the remaining meat, without crowding the pan and sear for about 3-4 minutes per side.
You want a golden crust that will give the gravy great flavor.
Cook the meat in batches, if necessary and set aside in a bowl-- to collect the juice.
When all the meat is seared, turn the heat to medium and add a little more olive oil to the pan and cook the onion until tender-- 3-4 minutes.
Add the sliced garlic and cook till fragrant-- 30 seconds or so.
Add the tomato paste and paprika, and cook for 1-2 minutes.
Add the tomato sauce, caraway seeds, lemon zest and chicken stock and stir well.
Bring to a simmer for about 15 minutes and taste for seasoning. Adjust as necessary.
If the sauce is too thick, thin with a little more chicken stock or water until it is the consistency of a gravy.
Really, the sauce can"t be too thick and you can"t add too much Paprika
Simmer for 2 hours, or you can use a slow cooker for 4-6 hours.
Serve in a large bowl with a large loaf of Crusty bread and a glass of your favorite Austrian Red wine - I prefer Hillinger Leithaberg Blaufrankisch!


We always do our best to make certain that each and every day is a special occasion - Sunday is no different!!

Kate, Natalie, Heidi, Kathy, Susie, Beth
Bill, Steve, Nate, Rande and Mike



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