Beef Stroganoff with White Wine

Beef Stroganoff with White Wine

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

Categories

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