Beef Stroganoff with White Wine

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.

Step: 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.

Step: 2

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

Step: 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.

Per Serving: 505 calories; protein 29.6g; carbohydrates 23.4g; fat 29.4g; cholesterol 109.8mg; sodium 7186mg.

Prepare your meal in advance can be extremely enjoyable that you do it with your likely music in the background , a soothing beverage of choice or even a partner. It is helpful to write every step you fell right to create the food , which may include all of it from your tools and utensils to your ingredients . Make sure to checkdown the ingredients in order , so as not to leave it . A handwritten list is typically best.

Bought the right cooking tools is just as important as having the correct ingredients . This includes everything from pots, pans, bowls and tools that needed to those essential items that are easy to forget, like as parchment paper and foil. Items like crunch bottles for adding the perfect drizzle or sprinkle items to your main food and long tweezers to range smaller and thinner foods are a must-have for all of home chef.