Beef Stroganoff with White Wine

Ingredients

• 2  bay leaves 
• 2 cups beef bouillon from cube 
• 1.5 pounds beef sirloin steak cut into 1 inch cubes
• 3 tablespoons butter 
• 1 teaspoon basil dried
• 1 teaspoon thyme leaves dried crumbled
• 0.3 cup flour all-purpose
• 4 cloves garlic diced
• 0.5 teaspoon ground pepper black
• 6 servings salt and ground pepper black to taste
• 2 cups half-and-half cream 
• 8 ounce mushrooms sliced
• 1 large onion diced
• 0.5 teaspoon oregano dried
• 1 cup white wine 

Equipment

• bowl
• sauce pan
• whisk

Directions

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.
4. Add the mushroom mixture and stir.