White Wine Stroganoff

WhiteWineStroganoff1Stroganoff has been one of my favorite comfort meals fo—eva. That’s what Sunday’s are for right? Your favorite guilty meals??! Well, this one isn’t too guilty, just super delicious. Strange how as kids we have such different taste than we do as adults. I used to loath mushrooms and onions, and now I find myself wanting to put them in as many dishes as possible. Such savory ingredients for breakfast, lunch, or dinner!

This meal is less about it being a pasta dish and really all about the sauce. Slow cooked mushrooms, onions, garlic, and wine melded together make it a delicate sauce that will leave you grasping at every last drop. The longer you let the onions and mushrooms simmer the more fragrant and flavorful the sauce, but if you don’t have the time, it can also be a quick 15-20 minute dish.

Typically the dish uses steak strips, or ground beef, but I reached out a little differently and used spicy sausage this time. I love steak, but the sausage with the heat was a great change-up. Modern Stroganoff also uses sour cream stirred in at the end giving its creamy trademark, but classic Stroganoff however does not. The trade-off of using wine instead of the sour cream allows you to soak out the savory, rich textures and flavors that the white wine pulls out of the ingredients.


White Wine Stroganoff- serves 2

1/2 lb cooked hot sausage ( feel free to substitute in ground beef or steak)

1/4 cup of yellow onion, thinly sliced

4-5 mushrooms, sliced

1 clove of garlic

2 Tbsps butter

1 oz of white wine (I just do a bar pour here if you don’t have a jigger)

1/4 cup of milk + 1 tbsp flour whisked in (you can also substitute cream or half-and-half)

1/4 cup beef broth

s/p to taste

1 Tbsp parsley

2 Tbsp chopped kale

2 cups of uncooked pasta


1. Slice your onions and mushrooms, add them in a saute pan with butter, garlic, and 1/8 tsp of both salt and pepper. Cook on medium heat for 5 minutes.
2. Add the sausage (or beef) along with the beef broth. Let this cook for 10 minutes on medium-low.
3. Add the white wine to the mushroom mix, cook for another 10 minutes. Start to boil your water for your pasta at this point, and cook the pasta.
4. Add the parsley,kale, and milk to the saute pan, make sure you don’t let it get past simmer or the milk/cream will curdle. Cook for 2-3 minutes
5. Your pasta should be about ready at this point, drain the pasta, reserving a couple of tablespoons of the water, add the water and pasta to the pan and cook on medium for 2-3 more minutes. I like to sprinkle a little cheese over the top, turn the heat off and put a lid on the pan to melt the cheese before serving.

**If you’re in a rush combine the wine and broth, cook together for 10 minutes instead of one at a time.


2 thoughts on “White Wine Stroganoff

  1. Thank-you for posting this rpicee. My mother in law cooks this filling and we put them in flour shells. She calls them Russian tacos (which I’m guessing is something my father in law made up after his numerous business trips to Russia and his love for Mexican food). I have been looking everywhere for the filling rpicee. I guess they used to eat these when they lived in Alaska years and years ago.We’ll be having these tonight. Thanks again for sharing!

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