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
- butter: 3 Tbsp
- mushrooms: 1 pack (8 ounce pack, sliced)
- onion: 1 piece (diced)
- garlic: 4 clove (diced)
- salt and ground black pepper: (to taste)
- ½ pounds beef sirloin steak: 1 piece (cut into 1-inch cubes)
- white wine: 1 cup
- beef bouillon: 2 cups
- crumbled dried thyme: 1 tsp
- basil: 1 tsp (dried)
- oregano: 0.5 tsp (dried)
- bay leaves: 2 piece
- ground black pepper: 0.5 tsp
- all-purpose flour: 0.25 cup
- half-and-half cream: 2 cups
Metric Conversion
Stages of cooking
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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.
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Whisk together the flour and half-and-half until smooth; set aside.
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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.
