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Beef Stroganoff with White Wine

Rated as 3.96 out of 5 Stars
0

"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."
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Ingredients

1 h 5 m servings 505
Original recipe yields 6 servings

Directions

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  1. 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.
  2. Whisk together the flour and half-and-half until smooth; set aside.
  3. 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 505 calories; 29.4 23.4 29.6 110 7186 Full nutrition

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Reviews

Read all reviews 22
  1. 28 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I liked this recipe! Easy and everyone ate it! I made a few changes only because its what I had in the frig. I changed the beef to ground beef and used a few scoops of sour cream instead of 1...

Most helpful critical review

it is ok, need more thick so i use flour and i use frozen egg noodles, also i like to put flour on meat to cook before add with other stuff so meat will be so good tender ty for recipe

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I liked this recipe! Easy and everyone ate it! I made a few changes only because its what I had in the frig. I changed the beef to ground beef and used a few scoops of sour cream instead of 1...

This recipe is pretty good but it's not really a "stroganoff". It would work better with rice than pasta but we really felt like pasta so I thickened it more. In my opinion, the wine sauce sho...

it is ok, need more thick so i use flour and i use frozen egg noodles, also i like to put flour on meat to cook before add with other stuff so meat will be so good tender ty for recipe

I'm so sorry but this was not for us! It was made according to instruction and I'm very thankful that I tasted the sauce before adding my roast beef. It was dreadful. It almost taste like a Mar...

The sauce tasted delicious, but my beef was a little tough. I think cutting the meat into thin slices would lead to a more tender finished product. The only change I made (other than halving the...

Really good! My fiancee loved it!! I also, substituted sour cream a couple spoonfuls of light sour cream instead of half/half. Also, I put a spoonful of flour in it to thicken the sauce, which w...

goes great with egg noodles

I loved this recipe. I substitued the white wine with Marsalla wine only because that's what I had on hand. I also thickened it up a bit more (added a bit more flour). It was Fantastic! My hus...

This is an excellent recipe. Everyone at work kept saying "that smells good what is it?" Sadly for them I didn't bring enough and was *forced* to enjoy it all by myself.