This is an easy Stroganoff dish made with Burgundy wine. Simple, delicious and quick to make.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Melt the butter in a large skillet over medium heat. Add the onions, garlic and mushrooms; cook and stir until lightly browned. Crumble in the ground beef, and cook until no longer pink. Drain excess grease.

    Advertisement
  • Stir in the Burgundy wine, scraping any bits of food from the bottom of the pan to flavor the sauce. Then stir in the lemon juice, beef consomme, salt and pepper. Simmer uncovered for 15 minutes.

  • Mix the uncooked noodles into the skillet. Cover, and simmer for 10 minutes, or until noodles are tender. Remove from the heat and stir in the sour cream. Sprinkle parsley over the top and serve.

Nutrition Facts

555 calories; 38.1 g total fat; 141 mg cholesterol; 721 mg sodium. 22 g carbohydrates; 26.6 g protein; Full Nutrition

Reviews (62)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/29/2006
I made this with a few changes used cream of wild mushrioom soup and beef consomme with only 1/4 cup of non fat sour cream. I also added lots of vegies with the mushrooms. It was delicious and a hit with the whole family! Read More
(21)

Most helpful critical review

Rating: 2 stars
10/05/2006
Two things made this almost inedible. 1. The lemon juice must go. It completely ruined it. 2. Why not just preook the noodles and add them later. Not only was one can of beef consomme not sufficient even two cans did not provide enough liquid to cook the noodles. I finally remembered an old trick I learned somewhere and added a larger can of chicken broth which finally cooked the noodles and "gentled" the taste of the beef broth enough to be able to eat some of it. Without the lemon juice that might have made it actually edible. Read More
(4)
80 Ratings
  • 5 star values: 37
  • 4 star values: 27
  • 3 star values: 12
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
03/29/2006
I made this with a few changes used cream of wild mushrioom soup and beef consomme with only 1/4 cup of non fat sour cream. I also added lots of vegies with the mushrooms. It was delicious and a hit with the whole family! Read More
(21)
Rating: 5 stars
03/29/2006
I made this with a few changes used cream of wild mushrioom soup and beef consomme with only 1/4 cup of non fat sour cream. I also added lots of vegies with the mushrooms. It was delicious and a hit with the whole family! Read More
(21)
Rating: 5 stars
09/28/2006
For those concerned about calories this is my take. I used frozen low fat beef meatball low fat sour cream egg free medium noodles and low sodium beef broth 2 tbs tomato sauce and garlic (to taste) I browned the meatballs then added veggies stirring them in the residue which helps the flavour. I added the tomato sauce and garlic and proceeded as the recipe says. With the added tomato sauce recipe not as dry. Read More
(19)
Advertisement
Rating: 5 stars
09/17/2006
This recipe was really great! I did have to add more broth for the noodles because they wouldnt soften. I also added some parmesan cheese when serving. Read More
(18)
Rating: 5 stars
08/23/2006
Marmaduke I have no idea what it means but it turned out to be a very good stroganoff. We loved it. I used Sherry cooking wine rather then the Burgundy wine because that s what I had home. I used a little bit of beef bouillon in water to make more liquid to cook the noodles in. Turned out very good and easy to prepare. Read More
(14)
Rating: 5 stars
09/22/2005
Very simple. I used bow tie noodles instead of egg noodles. Possibly these noodles required longer cooking because I had to add extra broth and cook longer to get them done. We loved It!!! I will definetly make this again! Read More
(11)
Advertisement
Rating: 5 stars
01/09/2006
verry good Also good when subing beer with the wine. Read More
(10)
Rating: 5 stars
01/28/2006
This passed the test of my teenage son. He loved it! The only change I made was using ground turkey instead of ground beef. Really good Read More
(9)
Rating: 4 stars
09/27/2005
Good recipe. Very homey tasting comfort food. Noodles didn't get quit cooked enough I had to add some broth and extend the cooking time. It was actually better as leftovers. My husband gave it 5 stars. Will make again. Read More
(9)
Rating: 5 stars
02/28/2006
I absolutely love this recipe! I like to put in a few extra mushrooms and it turns out great! Your entire family will love it! Read More
(9)
Rating: 2 stars
10/05/2006
Two things made this almost inedible. 1. The lemon juice must go. It completely ruined it. 2. Why not just preook the noodles and add them later. Not only was one can of beef consomme not sufficient even two cans did not provide enough liquid to cook the noodles. I finally remembered an old trick I learned somewhere and added a larger can of chicken broth which finally cooked the noodles and "gentled" the taste of the beef broth enough to be able to eat some of it. Without the lemon juice that might have made it actually edible. Read More
(4)