This beef stroganoff recipe is a family favorite. It’s easy to make and can be used as both dinner or lunch the next day. My daughter loves it because she knows that mommy put her favorite ingredient, mushrooms, in it! This dish also pairs well with mashed potatoes for those of you who love carbs too. The white wine gives this dish just enough flavor without being overpowering and I hope that my blog post will inspire you to try this recipe out at home!
prep: 25 mins cook: 40 mins total: 65 mins Servings: 6 Yield: 6 servings
1 teaspoon dried basil
4 cloves garlic, diced
2 cups half-and-half cream
1 (8 ounce) package sliced mushrooms
3 tablespoons butter
2 cups beef bouillon
salt and ground black pepper to taste
2 bay leaves
1 ½ pounds beef sirloin steak, cut into 1 inch cubes
1 large onion, diced
¼ cup all-purpose flour
1 teaspoon crumbled dried thyme
1 cup white wine
½ teaspoon ground black pepper
½ teaspoon dried oregano
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.
Whisk together the flour and half-and-half until smooth; set aside.
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.
Per Serving: 505 calories; protein 29.6g; carbohydrates 23.4g; fat 29.4g; cholesterol 109.8mg; sodium 7186mg.