Beef Stroganoff with White Wine

Beef Stroganoff with White Wine

16
LAUREY 0

"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

1 h 5 m {{adjustedServings}} servings 505 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 505 kcal
  • 25%
  • Fat:
  • 29.4 g
  • 45%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 29.6 g
  • 59%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 7186 mg
  • 287%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

16
  1. 20 Ratings

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I liked this recipe! Easy and everyone ate it! I made a few changes only because its what I had in the frig. I changed the beef to ground beef and used a few scoops of sour cream instead of 1...

it is ok, need more thick so i use flour and i use frozen egg noodles, also i like to put flour on meat to cook before add with other stuff so meat will be so good tender ty for recipe

This recipe is pretty good but it's not really a "stroganoff". It would work better with rice than pasta but we really felt like pasta so I thickened it more. In my opinion, the wine sauce sho...