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

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

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.