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Burgundy Stroganoff
Reviews:
July 13, 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! :)

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