Beef Stroganoff with White Wine Recipe
This stroganoff recipe makes a thinner sauce with basil, thyme, oregano, and white wine, to be better served over rice as opposed to noodles.
Long, slow cooking (7 to 8 hours) renders top round steak tender enough to use in place of the cuts that are normally required for Beef Stroganoff.
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 Marcella sauce which I do like but not quite there...it was just awful. I don't know where straganoff came into the picture.
A traditional beef and mushroom Stroganoff with a touch of tomato and white wine is finished with sour cream for a great skillet dish to serve over rice or egg noodles.
Strips of chuck roast simmered with green onions and mushrooms, then flavored with mustard and a good Rhine wine make a delicious beef stroganoff.
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. :)
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!
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.
This is a fairly lean version of beef stroganoff, as most recipes call for more cream. This is something you can easily adjust to your tastes. I like a little thicker version, with just enough sauce to coat the meat and noodles.