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.
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
¼ cup all-purpose flour
½ teaspoon ground black pepper
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
½ teaspoon dried oregano
2 bay leaves
4 cloves garlic, diced
1 (8 ounce) package sliced mushrooms
1 ½ pounds beef sirloin steak, cut into 1 inch cubes
