Beef Stroganoff with White Wine Recipe -
Beef Stroganoff with White Wine Recipe

Beef Stroganoff with White Wine

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    40 mins

    1 hr 5 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 08, 2007

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 1/2 & 1/2. Awesome! Very good flavor!

Most Helpful Critical Review
Jan 20, 2009

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

May 28, 2008

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 should be reduced down about 1/2 way before adding the cream/flour mixture. I added 1c heavy cream and 1c sour cream since I didn't have half n half. I also used left over steak from the weekend and chopped it up in 1" chunks. Since it was already cooked, I just threw everything in the onion mixture together. I omitted the mushrooms because my hubby hates them. I added peas, 1TBS of worscheshire sauce and a tad of crushed red pepper to give it another dimension. This was a good recipe. I'm not one that can just throw things together, though once I have an idea I never stick to the recipe. So, thanks for the wonderful idea. It made leftovers. :)

Jan 13, 2011

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 recipe) was to add an extra tablespoon of flour. I don't know if I really needed it. My sauce was very thick with this addition. I did serve it over rice, as suggested.

Aug 07, 2013

I'm so sorry but this was not for us! It was made according to instruction and I'm very thankful that I tasted teh sauce before adding my roast beef I had made yesterday to it. It was dreadful. Awful my husband spit it out. It almost taste like a marsella sauce whcih I do like but not quite was just awful. I don't know where stragnoff came into the picture.

Feb 26, 2010

goes great with egg noodles

Feb 18, 2008

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 worked really well. Will make again!

Mar 12, 2008

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 husband said it was so silky...


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  • Calories
  • 505 kcal
  • 25%
  • Carbohydrates
  • 23.4 g
  • 8%
  • Cholesterol
  • 110 mg
  • 37%
  • Fat
  • 29.4 g
  • 45%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 29.6 g
  • 59%
  • Sodium
  • 7186 mg
  • 287%

* Percent Daily Values are based on a 2,000 calorie diet.

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