Beef Stroganoff with White Wine Recipe

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.