Ingredients

• 3 tablespoons butter
• 1 , 8 ounce
• 1 large onion , diced
• 4 cloves garlic , diced
• salt and ground black pepper to taste
• 1.5 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
• 0.5 teaspoons dried oregano
• 2 bays leaves
• 0.5 teaspoons ground black pepper
• 0.25 cups all-purpose flour
• 2 cups half-and-half cream

Instructions

1. 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. 2 Whisk together the flour and half-and-half until smooth; set aside.
3. 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. Add the mushroom mixture and stir.

Nutrition per serving