Viral Dish! Beef Stroganoff with White Wine :: You Have To Try

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Beef Stroganoff with White Wine

"Based on a dish I had a pub in Scotland, this red meat stroganoff is first-rate served with rice in preference to noodles. The sauce is not very thick, so it coats the rice properly."

Ingredients :

three tablespoons butter
1 (eight ounce) package sliced mushrooms
1 massive onion, diced
4 cloves garlic, diced
salt and floor black pepper to taste
1 1/2 kilos beef sirloin steak, cut into 1 inch cubes
1 cup white wine
2 cups pork bouillon
1 teaspoon crumbled dried thyme
1 teaspoon dried basil
half of teaspoon dried oregano
2 bay leaves
half of teaspoon floor black pepper
1/four cup all-reason flour
2 cups half-and-1/2 cream

Instructions :

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

Melt the butter in a huge saucepan over medium-excessive warmth. Cook and stir the mushrooms, onion and garlic in the butter till gentle. Reserving the liquid in the saucepan, remove the mushroom mixture to a bowl. Return the butter combination to medium-excessive heat.
Whisk collectively the flour and half of-and-half of until easy; set apart.
Season the red meat with salt and pepper; cook dinner the pork inside the reserved liquid until browned, approximately 5 mins. Stir the wine, pork bouillon, thyme, basil, oregano, bay leaves, and pepper; reduce warmness to medium-low and simmer 10 mins. Slowly stir in the flour aggregate and simmer, stirring sometimes, until the sauce thickens, 20 to 30 minutes. Add the mushroom mixture and stir.

Notes :

Reynolds® Aluminum foil may be used to maintain food moist, cook it flippantly, and make smooth-up simpler.

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