Burgundy Stroganoff

Burgundy Stroganoff

18
CHOTOWETZ 0

"This recipe is one of our family favorites!! Beef strips are simmered in a Burgundy wine sauce, then served hot over noodles."

Ingredients

1 h 20 m servings 520 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 520 kcal
  • 26%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 48.9g
  • 16%
  • Protein:
  • 28.6 g
  • 57%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 306 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Melt margarine in a large skillet over medium heat. Add beef strips, and fry until browned. Stir in onion and cook, stirring, for 3 minutes, or until softened. Sprinkle flour over the meat, and stir into the pan juices until blended. Gradually mix in the beef broth, Burgundy, tomato paste and thyme. Reduce heat to low, and simmer for 40 to 45 minutes.
  2. During the last 15 minutes of the cooking, bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until tender, about 7 minutes.
  3. Remove the burgundy beef from the heat and stir in sour cream. Serve over hot egg noodles.
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Reviews

18
  1. 18 Ratings

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I used a mixture of butter and EVOO to brown the meat in and I used beef stew meat instead of round steak only because it was cheaper. Because I used stew meat, I simmered this longer than the r...

Wow dude! This thing was delicious! I've looked at the other people's reviews, and I am thinking, how can they not have enjoyed this?! It was GREAT! This recipe ROCKED!!!!!!!!

Was hesitant about trying a recipe that wasn't rated but decided to make it anyway. No one in my family liked it. The beef was too tough, maybe with a different type of beef it would be better.

This recipe Is my go-to stroganoff recipe. It's so delicious that I make it when friends and family come over and they end up begging me to make it again next time. So good, so tasty (and how)!

The meat was tough and the sauce wasn't quite what I was expecting. Keep looking.

Don't use cheap meat - period! You can't use stew meat. Use good round or even sirloin cut THIN. Try it without the thyme and burgundy, adding lots of portabella mushrooms for a different ta...

Great recipe! I used sirloin, cabernet and light sour creambecause that is what I had on hand. Plus the ever present "better than boullion" beef base that I always have on hand. I added about...

I love this recipe. Of course, I had to modify it. I used a Cabernet and not burgundy. I also used pre-cut beef stew meat. And instead of beef broth, I used bouillon cubes. I basically eye-bal...

Tastes much better than it looks!! It was pretty good. I added mushrooms as well thankfully gave it a little extra flavor, it was kind of on the bland side in my opinion which I tackled with som...