Best 7 Beef Stroganoff With White Wine Recipes

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Beef stroganoff is a classic dish that is sure to impress your family and friends. Originating in Russia, this indulgent dish is made with tender strips of beef, mushrooms, and a rich and creamy sauce. The addition of white wine elevates the flavor profile, creating a slightly tangy and complex sauce that perfectly complements the beef. Whether you're looking for a special occasion meal or a comforting weeknight dinner, this recipe will guide you through the steps of creating a delicious and authentic beef stroganoff with white wine.

Check out the recipes below so you can choose the best recipe for yourself!

30-MINUTE BEEF STROGANOFF



30-Minute Beef Stroganoff image

This classic beef stroganoff recipe is made with the most delicious garlicky creamy mushroom sauce and can be ready to go in just 30 minutes! Feel free to serve over any kind of noodles, rice, or polenta.

Provided by Ali

Time 30m

Number Of Ingredients 13

1 pound uncooked wide egg noodles
1/4 cup butter, divided
1 1/2 pounds thinly-sliced steak (I recommend flank steak)
fine sea salt and freshly-cracked black pepper
1 small white onion, thinly sliced
1 pound sliced mushrooms (I used a mix of button and baby bella mushrooms)
4 cloves garlic, minced or pressed
1/2 cup dry white wine*
1 1/2 cups beef stock
1 tablespoon Worcestershire sauce
3 tablespoons all-purpose flour
1/2 cup plain Greek yogurt or light sour cream
chopped fresh parsley (optional)

Steps:

  • Cook egg noodles in a large stockpot of generously-salted water until they are al dente, according to package instructions, then drain. (For optimal timing, I recommend adding the egg noodles to the boiling water at the same time that you begin Step 4, listed below.)
  • Meanwhile, as your pasta water is coming to a boil, melt 2 tablespoons of the butter in a large sauté pan over medium-high heat. Add the steak in a single layer, seasoned with a few generous pinches of salt and pepper, and let it cook undisturbed for about 3 minutes to get a good sear. Flip the steak, and cook on the other side until browned, another 2-3 minutes. Then remove steak from pan with a slotted spoon, transfer to a clean plate, and set aside. (If your pan is not big enough to fit all of the steak in a single layer, cook half of the steak in 1 tablespoon of butter. Then repeat with a second batch.)
  • Add the remaining 2 tablespoons butter to the sauté pan. Once it has melted, add the onions and sauté for about 3 minutes. Add mushrooms and sauté for an additional 5-7 minutes, stirring occasionally, or until the mushrooms are cooked and the onions are soft. Add the garlic and sauté for 1 minute, stirring occasionally. Then add the white wine and deglaze the pan by using your cooking spoon to scrape the brown bits off the bottom of the pan. Let the mixture cook down for an additional 3 minutes.
  • While the wine cooks down, whisk together the beef stock, Worcestershire sauce and flour until smooth in a separate bowl. Pour the beef stock mixture into the sauté pan, stir to combine, then let the mixture simmer for 5 minutes, stirring occasionally. Stir in the Greek yogurt (or sour cream) and cooked steak until combined. Taste and season with additional salt and pepper if needed.
  • Serve warm over egg noodles, garnished with a sprinkle of parsley and an extra twist of black pepper, if desired.

BEEF STROGANOFF WITH WHITE WINE



Beef Stroganoff with White Wine image

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     Main Dish Recipes     Beef     Beef Stroganoff Recipes

Time 1h5m

Yield 6

Number Of Ingredients 15

3 tablespoons butter
1 (8 ounce) package sliced mushrooms
1 large onion, diced
4 cloves garlic, diced
salt and ground black pepper to taste
1 ½ pounds beef sirloin steak, cut into 1 inch cubes
1 cup white wine
2 cups beef bouillon
1 teaspoon crumbled dried thyme
1 teaspoon dried basil
½ teaspoon dried oregano
2 bay leaves
½ teaspoon ground black pepper
¼ cup all-purpose flour
2 cups half-and-half cream

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, Carbohydrate 23.4 g, Cholesterol 109.8 mg, Fat 29.4 g, Fiber 1.3 g, Protein 29.6 g, SaturatedFat 15.4 g, Sodium 7186 mg, Sugar 9.1 g

HOMEMADE BEEF STROGANOFF



Homemade Beef Stroganoff image

Classic dinner recipe with creamy mushroom gravy!

Provided by Olya

Categories     Main Course

Time 30m

Number Of Ingredients 14

4 tablespoons butter (divided)
1.5 lb. steak (sirloin)
Sea salt and freshly-cracked black pepper (to taste)
1 onion (chopped)
4 cloves garlic (minced)
12 oz sliced mushrooms
1.5 tablespoons flour
1/2 cup dry white wine
2/3 cup beef broth
1/2 cup heavy cream
2 tablespoons Worcestershire sauce
1 tbsp Dijon mustard or Herb de Provence mustard
1/4 tsp cayenne pepper
Chopped fresh parsley

Steps:

  • Melt 2 tablespoons butter in a large cast iron or stainless steel skillet over medium-high heat. Add the steak (uncut), seasoned generously with salt and pepper, and let it cook undisturbed for about 4 minutes on one side until nicely browned. Then flip the steak, and cook on the other side until browned, another 3 minutes, for a total of 7. Remove steak from pan with a slotted spoon, and transfer to a separate plate. Set aside.
  • Add 1 additional tbsp butter, chopped onions and saute for about 3 minutes. Add remaining tbsp butter, garlic and mushrooms, and cook for about 3 more minutes, or until mushrooms are juicy.
  • Add flour to the pan, stir until no longer white. Add wine and let it cook down for 2 minutes. Then add beef broth, heavy cream, Worcestershire sauce, mustard and cayenne pepper. Combine well. Let the mixture simmer for 5 minutes, stirring occasionally. Season with additional salt and pepper if needed.
  • Slice beef into thin slices, add back to the pan with the sauce and let it warm up for 2-3 minutes on low heat. Serve over noodles, rice, french fries or with vegetables.

Nutrition Facts : Calories 637 kcal, Carbohydrate 11 g, Protein 39 g, Fat 47 g, SaturatedFat 24 g, Cholesterol 174 mg, Sodium 481 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

ELEGANT BEEF STROGANOFF



Elegant Beef Stroganoff image

This recipe is easy to make and makes an elegant-looking meal that anyone would be proud to offer to guests. This is one of the favorite dinners for my family. It can be easily increased to serve more people with a little increase in prep time.

Provided by judy2304

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 1h45m

Yield 6

Number Of Ingredients 18

2 pounds sirloin steak, pounded to 1/4-inch thickness and cut into 1 x 1 1/2-inch strips
½ cup red wine
¼ cup all-purpose flour
1 teaspoon salt
1 teaspoon paprika
½ teaspoon ground black pepper
¼ cup butter
1 small onion, diced
3 cloves garlic, minced
2 cups canned sliced mushrooms
1 (10 ounce) can beef broth
½ cup water
1 tablespoon Worcestershire sauce
2 teaspoons red pepper flakes
1 teaspoon prepared yellow mustard
⅓ cup cream cheese
⅓ cup sour cream
2 cups hot cooked noodles

Steps:

  • Mix steak and red wine together in a bowl; set aside to marinate for 15 to 30 minutes.
  • Combine flour, salt, paprika, and black pepper together in a resealable plastic bag. Remove steak from marinade, reserving red wine for later use; add steak to flour mixture and shake to coat.
  • Melt butter in a large skillet over medium-high heat; cook and stir steak, onion, and garlic until steak is browned and onion is softened and translucent, 10 to 15 minutes.
  • Stir mushrooms, beef broth, water, reserved red wine marinade, Worcestershire sauce, red pepper flakes, and mustard into steak mixture until well mixed; bring to a boil. Reduce heat, cover skillet, and simmer until steak is very tender, about 1 hour.
  • Stir cream cheese and sour cream into steak mixture; cook and stir until warmed, 2 to 3 minutes. Serve over cooked noodles.

Nutrition Facts : Calories 469.7 calories, Carbohydrate 24.5 g, Cholesterol 120.9 mg, Fat 25.2 g, Fiber 2.7 g, Protein 32.6 g, SaturatedFat 13.1 g, Sodium 959.5 mg, Sugar 2.4 g

NANA'S BEEF STROGANOFF



Nana's Beef Stroganoff image

This is a delicious Stroganoff that my Nana made all the time. My husband's favorite meal is Stroganoff, and before we met he never had homemade Stroganoff sauce. Once my mom made this for him, he has never eaten any other! Serve over rice or egg noodles.

Provided by Lauren Lowther

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 2h40m

Yield 4

Number Of Ingredients 13

1 tablespoon all-purpose flour
½ teaspoon salt
1 ½ pounds beef sirloin, cut into 1/4-inch wide strips
2 tablespoons butter
1 cup mushrooms
½ cup chopped onion
1 clove garlic, crushed
2 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons tomato paste
1 ¼ cups chilled beef stock
1 cup sour cream
¼ cup dry white wine

Steps:

  • Shake 1 tablespoon flour with salt in a large, resealable plastic bag until combined; add beef and shake to coat.
  • Melt 2 tablespoons butter in a skillet over medium-high heat. Brown beef in the hot butter, about 3 minutes per side. Stir mushrooms, onion, and garlic into beef; cook and stir until garlic is fragrant, 3 to 4 minutes. Transfer beef and vegetables to a bowl, leaving drippings in skillet.
  • Melt 2 more tablespoons butter in skillet over medium heat. Cook and stir 3 tablespoons flour in the hot butter until smooth; stir tomato paste into flour mixture. Whisk beef stock into mixture and cook, stirring constantly, until sauce is thickened and bubbling, about 5 minutes.
  • Return beef and vegetables to skillet and stir to coat with sauce. Reduce heat to very low and simmer until beef is tender, 2 to 3 hours. The longer it cooks, the more tender the meat will be. Just before serving, stir sour cream and white wine into beef mixture and heat through. Do not boil.

Nutrition Facts : Calories 514.2 calories, Carbohydrate 14.3 g, Cholesterol 129.4 mg, Fat 33.9 g, Fiber 1.3 g, Protein 34.9 g, SaturatedFat 18.7 g, Sodium 559 mg, Sugar 3.4 g

THICK & CREAMY BEEF STROGANOFF



Thick & Creamy Beef Stroganoff image

This is wonderful when you have family that is always late. You can put almost anything you have in your kitchen in it and it will still come out okay. Can also be made by putting all ingredients in crock pot on low for at least 8 hrs.

Provided by Sara C

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 1/2 lbs stew meat (tenderized works best)
1 onion, chopped
3 tablespoons butter
1 jar mushroom
1 can condensed cream of mushroom soup
1 container sour cream, divided
white wine (as needed for taste)
Worcestershire sauce (as needed for taste)
2 teaspoons garlic powder
1 teaspoon pepper
milk (if needed)
flour (if needed)
cooked egg noodles

Steps:

  • Heat butter in large skillet.
  • Add stew meat, cook on med heat until browned stirring often.
  • Take meat out of skillet and set aside.
  • Add onion and saute in the butter until almost clear.
  • Add mushrooms, and cook until onion is clear.
  • Put meat back into pan, add cream of mushroom soup, wine, worstichire sauce, garlic and pepper.
  • Stir constantly until soup turns to liquid.
  • Decrease heat to Low, cover and simmer.
  • This can simmer for 10 min to 4 hrs depending on taste.
  • You can add flour to thicken it or milk to thin it out as needed.
  • When almost finished at half of the tub of sour cream.
  • Serve over cooked egg noodles with the remainder of the sour cream as a topping.

RICH AND CREAMY BEEF STROGANOFF



Rich and Creamy Beef Stroganoff image

A rich, creamy beef stroganoff. This recipe uses a roux to create a beef gravy that is then thickened with sour cream AND cream cheese. A little bit of zip is added using pepper flakes. Serve this over egg noodles.

Provided by SANFRANCOOK

Categories     Main Dish Recipes     Beef     Beef Stroganoff Recipes

Time 1h50m

Yield 8

Number Of Ingredients 18

2 (2 pound) beef chuck roast, cut into 1/2-inch thick strips
½ cup red wine
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
2 tablespoons butter
1 large onion, diced
3 cloves garlic, minced
2 tablespoons butter
1 cup sliced mushrooms
¼ cup butter
¼ cup all-purpose flour
1 ⅓ cups beef stock
1 tablespoon Worcestershire sauce
1 teaspoon prepared yellow mustard
2 teaspoons crushed red pepper flakes
⅓ cup sour cream
1 (3 ounce) package cream cheese, softened

Steps:

  • Place the beef into a large bowl. Stir in the red wine, salt, and black pepper. Marinate for 10 minutes, then remove the beef and pat dry with a paper towel. Reserve the remaining marinade.
  • Heat the olive oil in a large skillet over medium heat. Stir in the beef; cook and stir until browned, then transfer to a plate, 5 to 7 minutes. Drain any remaining grease from the skillet. Melt 2 tablespoons butter over medium heat. Stir in the onion, garlic, and a pinch of salt. Cook and stir until the onion is soft and translucent. Transfer the onion mixture to the plate with the prepared beef; set aside.
  • Melt another 2 tablespoons butter in the same skillet over medium heat, and stir in the mushrooms. Cook and stir until the mushrooms are tender, about 10 minutes. Place the cooked mushrooms in a bowl and set aside. Melt 1/4 cup of butter in the skillet. Whisk in the flour, cook and stir until the flour no longer tastes raw, about 4 minutes. Slowly whisk in the beef stock. Bring to a boil, stirring constantly, then reduce heat to medium low. Pour in the reserved red wine marinade, Worcestershire sauce, prepared mustard, and red pepper flakes, then add the beef and onion mixture. Cover and simmer until the meat is tender, about 1 hour. Season with salt and black pepper.
  • Stir in the mushrooms, sour cream, and cream cheese about 5 minutes before serving.

Nutrition Facts : Calories 567.2 calories, Carbohydrate 8 g, Cholesterol 149.8 mg, Fat 44.9 g, Fiber 0.9 g, Protein 29.4 g, SaturatedFat 21.4 g, Sodium 517.6 mg, Sugar 1.9 g

Tips:

  • For a richer flavor, use a combination of white and red wine.
  • If you don't have any white wine on hand, you can substitute chicken broth or beef broth.
  • To make the dish more flavorful, use a variety of mushrooms, such as cremini, shiitake, and oyster mushrooms.
  • If you don't have any sour cream, you can substitute plain yogurt or creme fraiche.
  • Serve the beef stroganoff over egg noodles, mashed potatoes, or rice.

Conclusion:

Beef stroganoff is a classic dish that is easy to make and always a crowd-pleaser. With its rich, creamy sauce and tender beef, it's the perfect comfort food for a cold night. The addition of white wine gives the dish a light and refreshing flavor, making it a perfect choice for a summer meal as well. So next time you're looking for a delicious and easy-to-make meal, give beef stroganoff a try. You won't be disappointed!

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