BEEF STROGANOFF WITH WHITE WINE

Beef Stroganoff with White Wine image

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.

Provided by LAUREY

Categories Main Dish Recipes Beef Beef Stroganoff Recipes

Time 1h5m

Yield 6

Number Of Ingredients 15

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Ingredients

3 tablespoons butter
1 (8 ounce) package sliced mushrooms
1 large onion, diced
4 cloves garlic, diced
salt and ground black pepper to taste
1 ½ pounds beef sirloin steak, cut into 1 inch cubes
1 cup white wine
2 cups beef bouillon
1 teaspoon crumbled dried thyme
1 teaspoon dried basil
½ teaspoon dried oregano
2 bay leaves
½ teaspoon ground black pepper
¼ cup all-purpose flour
2 cups half-and-half cream

Steps:

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.
Whisk together the flour and half-and-half until smooth; set aside.
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.

Nutrition Facts : Calories 504.9 calories, Carbohydrate 23.4 g, Cholesterol 109.8 mg, Fat 29.4 g, Fiber 1.3 g, Protein 29.6 g, SaturatedFat 15.4 g, Sodium 7186 mg, Sugar 9.1 g