Beef Stroganoff with White Wine |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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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:
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 1/2 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 |
1/2 teaspoon dried oregano |
2 bay leaves |
1/2 teaspoon ground black pepper |
1/4 cup all-purpose flour |
2 cups half-and-half cream |
Directions:
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.
2. Whisk together the flour and half-and-half until smooth; set aside.
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.
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