Beef Stroganoff with White Wine Tasty Recipes

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Beef Stroganoff with White Wine

"Based on a dish I had a pub in Scotland, this red meat stroganoff is best served with rice in preference to noodles. The sauce isn't always very thick, so it coats the rice properly."

Ingredients :

3 tablespoons butter
1 (eight ounce) package sliced mushrooms
1 big onion, diced
four cloves garlic, diced
salt and floor black pepper to taste
1 half of pounds pork 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
half of teaspoon floor black pepper
1/four cup all-purpose flour
2 cups half-and-1/2 cream

Instructions :

Prep : 25M	Cook : 6M	Ready in : 1H5M

Melt the butter in a big saucepan over medium-excessive warmness. Cook and stir the mushrooms, onion and garlic in the butter till soft. Reserving the liquid in the saucepan, take away the mushroom mixture to a bowl. Return the butter mixture to medium-high warmness.
Whisk together the flour and half-and-1/2 until easy; set aside.
Season the red meat with salt and pepper; cook the beef in the reserved liquid till browned, about five mins. Stir the wine, red meat bouillon, thyme, basil, oregano, bay leaves, and pepper; lessen warmth to medium-low and simmer 10 mins. Slowly stir within the flour combination and simmer, stirring on occasion, till the sauce thickens, 20 to 30 minutes. Add the mushroom combination and stir.

Notes :

Reynolds® Aluminum foil can be used to maintain food moist, cook dinner it evenly, and make clean-up easier.

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