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Beef Stroganoff with White Wine

4

0 min

Beef Stroganoff with White Wine

Beef Stroganoff with White Wine Photo 1

Category

Beef Recipes

Time

0 min

Serving

6 persons

Calories

505

Rating

4.00★ (32)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • butter: 3 Tbsp
  • mushrooms: 1 pack (8 ounce pack, sliced)
  • onion: 1 piece (diced)
  • garlic: 4 clove (diced)
  • salt and ground black pepper: (to taste)
  • ½ pounds beef sirloin steak: 1 piece (cut into 1-inch cubes)
  • white wine: 1 cup
  • beef bouillon: 2 cups
  • crumbled dried thyme: 1 tsp
  • basil: 1 tsp (dried)
  • oregano: 0.5 tsp (dried)
  • bay leaves: 2 piece
  • ground black pepper: 0.5 tsp
  • all-purpose flour: 0.25 cup
  • half-and-half cream: 2 cups

Metric Conversion

Stages of cooking

Beef Stroganoff with White Wine Photo 21
Beef Stroganoff with White Wine Photo 32
Beef Stroganoff with White Wine Photo 43
  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.
    Beef Stroganoff with White Wine Photo 2
  2. Whisk together the flour and half-and-half until smooth; set aside.
    Beef Stroganoff with White Wine Photo 3
  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.
    Beef Stroganoff with White Wine Photo 4

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