Rating: 4 stars 3.9
32 Ratings
  • 5 star values: 13
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 4

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.

Recipe Summary

prep:
25 mins
cook:
40 mins
total:
1 hr 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

505 calories; protein 29.6g; carbohydrates 23.4g; fat 29.4g; cholesterol 109.8mg; sodium 7186mg. Full Nutrition
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