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Beef Stroganoff with White Wine Recipe

Recipe by: LAUREY

"Based on a dish I had a pub in Scotland, this beef stroganoff is best served with rice instead of noodles. The sauce is not very thick, so it coats the rice nicely."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook40 m
  • Ready In1 h 5 m
  • 1Melt the butter in a large saucepan over medium-high heat. Cook and stir the mushrooms, onion and garlic in the butter until tender. Reserving the liquid in the saucepan, remove the mushroom mixture to a bowl. Return the butter mixture to medium-high heat.
  • 2Whisk together the flour and half-and-half until smooth; set aside.
  • 3Season the beef with salt and pepper; cook the beef in the reserved liquid until browned, about 5 minutes. Stir the wine, beef bouillon, thyme, basil, oregano, bay leaves, and pepper; reduce heat to medium-low and simmer 10 minutes. Slowly stir in the flour mixture and simmer, stirring occasionally, until the sauce thickens, 20 to 30 minutes. Add the mushroom mixture and stir.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 6 servings
  • 505 cals
  • 3 tablespoons butter
  • 1 (8 ounce) package sliced mushrooms
  • 1 large onion, diced
  • 4 cloves garlic, diced
  • salt and ground black pepper to taste
  • 1 1/2 pounds beef sirloin steak, cut into 1 inch cubes
  • 1 cup white wine
  • 2 cups beef bouillon
  • 1 teaspoon crumbled dried thyme
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 bay leaves
  • 1/2 teaspoon ground black pepper
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half cream
Nutrition

Amount per serving ( 5 total)

  • Calories:
    505
    25%
  • Fat:
    29.4
    45%
  • Carbs:
    23.4
    8%
  • Protein:
    29.6
    59%
  • Cholesterol:
    110
    37%

Based on a 2,000 calorie diet

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