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Beef Stroganoff in White Wine Sauce with Herbs and Rice

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PREP TIME
25 min
COOKING TIME
40 min
TOTAL TIME
65 min
SERVINGS
6 servings
Dinner
Beef Stroganoff in White Wine Sauce with Herbs and Rice
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
Instructions
1
Heat a large saucepan over high heat, adding the butter to melt and coat the bottom. Combine the mushrooms, onion, and garlic in the saucepan, stirring constantly until they are soft and fragrant. Set aside any excess liquid from the saucepan, then transfer the mushroom mixture to a bowl for later use. Reheat the butter mixture in the saucepan over high heat.
2
In another bowl, whisk together the flour and half-and-half until a smooth consistency is achieved. Set this mixture aside for later use.
3
Sprinkle salt and pepper over the beef, then cook it in the reserved liquid until it is nicely browned on all sides, taking about 5 minutes. Add the wine, beef bouillon, thyme, basil, oregano, bay leaves, and pepper to the saucepan. Gradually reduce the heat to a low simmer and let it cook for 10 minutes.
4
Stir in the flour mixture that was set aside earlier, then continue to simmer and stir occasionally until the sauce thickens, taking around 20-30 minutes. Add the mushroom mixture that was set aside earlier and stir to combine.