BEEF STROGANOFF WITH WHITE WINE RECIPE | ALLRECIPES
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.
Provided by LAUREY
Categories Beef Stroganoff
Total Time 1 hours 5 minutes
Prep Time 25 minutes
Cook Time 40 minutes
Yield 6 servings
Number Of Ingredients 15
Steps:
- 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.
- Whisk together the flour and half-and-half until smooth; set aside.
- 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.
Nutrition Facts : Calories 504.9 calories, CarbohydrateContent 23.4 g, CholesterolContent 109.8 mg, FatContent 29.4 g, FiberContent 1.3 g, ProteinContent 29.6 g, SaturatedFatContent 15.4 g, SodiumContent 7186 mg, SugarContent 9.1 g
RED WINE-MARINATED BEEF STEW RECIPE | ALLRECIPES
A twist on traditional beef stew--stew meat that is so tender even the most finicky eaters will love! (i.e. kids that don't like meat that is tough to chew...like mine.) The "secret" is the acid from the red wine. It helps to break down the collagen, naturally tenderizing the meat and releasing great flavor! The longer you can marinate the better but a minimum of 3 hours is essential. Enjoy with a good crusty bread and a glass of red!
Provided by PittsburghersLuv2eat
Categories Beef Stew
Total Time 6 hours 50 minutes
Prep Time 30 minutes
Cook Time 3 hours 20 minutes
Yield 8 servings
Number Of Ingredients 17
Steps:
- Marinate the beef in red wine in a 9x13-inch glass baking dish in the refrigerator for at least 3 hours, turning the meat over halfway through marinating time.
- Remove beef from the wine and pat dry with paper towels. Reserve the wine.
- Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Season beef on all sides with salt and pepper. Brown in the hot oil, about 2 minutes on each side. Remove meat, drain the pot, and add bacon. Cook until semi-crisp and browned, about 5 minutes. Drain bacon grease but do not wipe the pot clean.
- Drizzle remaining oil into the pot and add potatoes, carrots, green beans, celery, and garlic. Cook and stir for 3 minutes. Pour reserved wine, beef broth, and tomatoes into the pot, scraping up the browned bits that cling to the bottom with a wooden spoon. Add rosemary and sage. Return the meat to the pot and bring the liquid to a boil. Cover, reduce heat, and let simmer until meat is very tender and no longer pink, 3 to 3 1/2 hours, adding mushrooms during the last 1 hour of cooking time.
- Combine tapioca and cold water in a bowl. Mix into the stew to thicken as desired.
Nutrition Facts : Calories 503.8 calories, CarbohydrateContent 28.3 g, CholesterolContent 70.2 mg, FatContent 24.2 g, FiberContent 3.8 g, ProteinContent 26.4 g, SaturatedFatContent 8 g, SodiumContent 400.8 mg, SugarContent 6.3 g
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