Burgundy Stroganoff Recipe - Allrecipes.com
Burgundy Stroganoff Recipe
  • READY IN ABOUT hrs

Burgundy Stroganoff

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr
  • READY IN 1 hr 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 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!!!!!!!!

 
Most Helpful Critical Review
Sep 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?

 

14 Ratings

Mar 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.

 
Oct 12, 2004

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

 
Apr 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.

 
Jul 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.

 
Jul 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! :)

 
May 10, 2011

I made this with chicken instead of beef and it was so good. I made a few subs tho. I used Cab instead of Burgundy wine and olive oil instead of butter. I only used half of the recommended flour and added 1/2 teaspoon of minced garlic.

 

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Nutrition

  • Calories
  • 520 kcal
  • 26%
  • Carbohydrates
  • 48.9 g
  • 16%
  • Cholesterol
  • 113 mg
  • 38%
  • Fat
  • 21.3 g
  • 33%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 28.6 g
  • 57%
  • Sodium
  • 306 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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