This stroganoff recipe makes a thinner sauce with basil, thyme, oregano, and white wine, to be better served over rice as opposed to noodles.
Preparation Time
25 mins
Cooking Time
40 mins
Total Time
1 hr 5 mins
Calories
505 Calories
Recipe Instructions
Step 1
Melt 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.
Step 2
Whisk together the flour and half-and-half until smooth; set aside.
Step 3
Season 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.
Ingredients
3 tablespoons butter
1 cup white wine
1 teaspoon dried basil
salt and ground black pepper to taste
2 cups half-and-half cream
1 large onion, diced
2 bay leaves
4 cloves garlic, diced
1 (8 ounce) package sliced mushrooms
2 cups beef bouillon
1 teaspoon crumbled dried thyme
0.5 teaspoon ground black pepper
0.25 cup all-purpose flour
0.5 teaspoon dried oregano
1.5 pounds beef sirloin steak, cut into 1 inch cubes
