Beef Stroganoff

1. 1

   In a large saute pan over medium-high heat, add the olive oil and then add the beef cubes.

2. 2

   Saute the beef cubes until brown, about 2 minutes per side.

3. 3

   Add the shallots, cook about 3 to 4 minutes, or until translucent.

4. 4

   Whisk the arrowroot into the white wine until it dissolves.

5. 5

   Add the wine mixture, and cook until the liquid is reduced by half.

6. 6

   Add the mushrooms and cook for 2 minutes.

7. 7

   Add the rosemary, thyme, basil leaves, salt, and pepper, to taste.

8. 8

   Stir in the sour cream and pour over the cooked pasta.

No additional tips available.