Burgundy Stroganoff

Rating: 4.04 stars
28 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2

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

By CHOTOWETZ

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Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

  • Remove the burgundy beef from the heat and stir in sour cream. Serve over hot egg noodles.

Nutrition Facts

Per Serving:
520 calories; protein 28.6g 57% DV; carbohydrates 48.9g 16% DV; fat 21.3g 33% DV; cholesterol 112.6mg 38% DV; sodium 306.1mg 12% DV. Full Nutrition
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Reviews (27)

Read More Reviews

Most helpful positive review

dancinbean15
Rating: 5 stars
07/02/2007
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!!!!!!!! Read More
Helpful
(8)

Most helpful critical review

Sarah Jo
Rating: 3 stars
09/20/2011
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 recipe asked for......over an hour. I didn't really time it I just simmered it until the liquid in the pan reduced by half. I also added 8 ounces of sliced fresh mushrooms to stretch the meal a little. This would have been really good BUT I think there was too much wine and I think it needs more spices. The meat was perfectly tender the sauce was thickened and looked beautiful and it turned out like it should.........I'd like to try this again but cut the wine in half and maybe add more spices. Maybe basil and oregano? Maybe a bay leaf too? Read More
Helpful
(11)
28 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
Sarah Jo
Rating: 3 stars
09/20/2011
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 recipe asked for......over an hour. I didn't really time it I just simmered it until the liquid in the pan reduced by half. I also added 8 ounces of sliced fresh mushrooms to stretch the meal a little. This would have been really good BUT I think there was too much wine and I think it needs more spices. The meat was perfectly tender the sauce was thickened and looked beautiful and it turned out like it should.........I'd like to try this again but cut the wine in half and maybe add more spices. Maybe basil and oregano? Maybe a bay leaf too? Read More
Helpful
(11)
dancinbean15
Rating: 5 stars
07/02/2007
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!!!!!!!! Read More
Helpful
(8)
BusyMomma
Rating: 1 stars
03/23/2004
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. Read More
Helpful
(5)
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Krystle
Rating: 5 stars
04/28/2014
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)! Read More
Helpful
(4)
Jennifer Vahalik
Rating: 5 stars
07/14/2011
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 a half cup of water and covered the pan for the 45 minute simmer just to make sure it didn't dry out. Added a bit of kosher salt at the end. End result was velvety smooth and rich! Shockingly enough my two kids (age 11 and 8) also loved it and I did not have to pull out the emergency chicken nuggets for them!:) Read More
Helpful
(4)
lorelei5082
Rating: 5 stars
04/30/2012
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 taste treat. I add more beef stock than the recipe calls for and instead of flour I prefer thickening at the end of cooking with a little corn starch mixed in water before stirring in the sour cream. Read More
Helpful
(3)
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MRSOLIVAREZ
Rating: 1 stars
10/13/2004
The meat was tough and the sauce wasn't quite what I was expecting. Keep looking. Read More
Helpful
(3)
Gretchen
Rating: 5 stars
07/07/2008
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-balled this one and didn't follow the measurements exactly. Super-tasty. Just like my Mom's. Read More
Helpful
(3)
David
Rating: 5 stars
06/18/2016
I mean I didn't measure much and I'm sure I went off the recipe but that's not important. I wanted a noodley beefy wine-infused savory dish and this was fantastic. I viewed other stroganoff recipes before this one but I wasn't looking for easy I wanted taste. And this delivered. Read More
Helpful
(2)
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