Beef Stroganoff with White Wine

Beef Stroganoff with White Wine

13 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    40 m
  • Ready In

    1 h 5 m
Recipe by  LAUREY

“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.”

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Adjust Servings

Original recipe yields 6 servings



  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 (13)

Rate This Recipe


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 1/2 & 1/2. Awesome! Very good flavor!



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 should be reduced down about 1/2 way before adding the cream/flour mixture. I added 1c heavy cream and 1c sour cream since I didn't have half n half. I also used left over steak from the weekend and chopped it up in 1" chunks. Since it was already cooked, I just threw everything in the onion mixture together. I omitted the mushrooms because my hubby hates them. I added peas, 1TBS of worscheshire sauce and a tad of crushed red pepper to give it another dimension. This was a good recipe. I'm not one that can just throw things together, though once I have an idea I never stick to the recipe. So, thanks for the wonderful idea. It made leftovers. :)

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Amount Per Serving (6 total)

  • Calories
  • 505 cal
  • 25%
  • Fat
  • 29.4 g
  • 45%
  • Carbs
  • 23.4 g
  • 8%
  • Protein
  • 29.6 g
  • 59%
  • Cholesterol
  • 110 mg
  • 37%
  • Sodium
  • 7251 mg
  • 290%

Based on a 2,000 calorie diet



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Rich and Creamy Beef Stroganoff


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