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READY IN ABOUT 2½ hrs

Beef Burgundy III

Read Reviews (113)

"I made this simple (but delicious) dish for my boyfriend, and by the end of the meal, I could tell I had graduated to 'prospective mate' status. That was 26 years ago, and I'm still making it for him. This is best served over wide egg noodles." — CapeCodLorrie

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

2 pounds sirloin tips, cubed
1 medium onion, chopped
12 ounces mushrooms, chopped

2 tablespoons butter
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup Burgundy wine

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Directions

In a Dutch oven over medium-high heat, sear beef on all sides. Stir in onion, and saute until golden brown. Add mushrooms, butter, mushroom soup and wine. Reduce heat, cover, and simmer for 2 hours.

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PREP 20 mins
COOK 2 hrs
READY IN 2 hrs 20 mins

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Reviews More Reviews

Most Helpful Positive Review

Aug 07, 2007

I made this for my in-laws last night and it was a HUGE HIT!! I made a few changes though: -I used Top Sirloin - the meat was SOOO tender -dredged the beef cubes in s&p seasoned flour -seared with garlic in pan -added fresh thyme, marjoram and rosemary -I used a Pinot Noir and added a bit more than the recipe called for, for good measure! This turned out beautifully!

—CLALONDE

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Most Helpful Critical Review

Dec 03, 2011

The noodles look a little overcooked....two stars for effort...

—Jackie

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140 Ratings

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Jul 01, 2007

I liked this recipe, unlike my husband and daughter, they didn't care for it. Which is why I gave this recipe 4 stars. I lightly coated the meat with flour and browned as suggested by other users. I sliced the onions and fresh mushrooms and put into a slow cooker along with the meat, soup (I doubled the sauce and used 1 can golden mushroom and 1 can 99% fat free cream of mushroom soup) and 1 cup of wine (I also used the wine to de-glaze the pan I browned the meat in before adding to the slow cooker. Those brown bits add alot of flavor). I also added 2 garlic cloves, pressed to the mixture (I love garlic!). I cooked everything in the slow cooker on low for about 4 hours and served over egg noodles and topped with freshly choppped parsley.

—POOKY1969

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Jan 23, 2007

Made this for the second time last night and it turns out great. The only changes I made were to add in some crushed garlic while sauteeing the onions, using 20 oz. of mushrooms, using 1 cup of wine and sprinkling in some pepper at the start of simmering. Plenty of sauce and thickening with the water/cornstarch slurry is no problem. We served over egg noodles and mixed in some green peas too. The leftover beef and sauce is destined for a lovely Shepherd's Pie this weekend. Love this recipe.

—LINDA LOBO

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Feb 07, 2012

This is a great quick stroganoff. I like to use a cheap cut of meat with this (you CAN use beef or pork stew meat and have it come out fabulously and fake it, I do it all the time) and let it simmer in the sauce for an hour. The longer it simmers, the more tender the meat gets. Right before serving, I like to add a good amount of sour cream and a teaspoon each of dried oregano and dried basil. This doubles well and the leftovers always reheat wonderfully. We like this best over buttered egg noodles. NOTE: Any Campbell's mushroom soup will work in this recipe, I like to use the "beefy mushroom" soup if I have it on hand.

—Sarah Jo

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Sep 04, 2006

Excellent! Made for guests -- easy for dinner party. I followed other suggestions and doubled the soup and wine. Perfect. I also added some thyme and served over egg noodles with chopped parsley as a garnish. Great flavor and easy. Would transfer easily to a slow cooker recipe. By the way, it will look very thick when you first mix it all t ogether. Do not worry, the sauce will thin as it simmers. No need to add additional liquid with 2 cans of soup and a cup of wine. Oh, I also added a tsp of minced garlic to the oil in which the meat was seared, as others suggested. This one is a defnite keeper.

—HARRYMARTINII

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Jun 08, 2003

A delicious recipe! Don't worry if you can't find a burgundy for your dish, cabernet sauvignon or merlots work nicely and also serve nicely as your table wine for the evening. Serve on rice or pasta with some nice french bread and you are ready. MMM! Ambrosia!

—FRED NIELSON

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Jan 04, 2011

This is delicious! Regular cream of mushroom soup works very well if you can't find golden mushroom. I used baby portabellas and they were delicious as well. I also used 1/2 bottle of Red Truck Pinot Noir, and omitted the butter. It does need to simmer for about 2 hours. When you mix everything together, the sauce looks very pink, but after simmering, it is brown. I simmered uncovered after 2 hours to thicken the sauce, and served over baked potatoes. This is one of my favorite winter recipes!

—Lisa D

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Nutrition

Calories
432 kcal
22%

Carbohydrates
8.3 g
3%

Cholesterol
113 mg
38%

Fat
28.2 g
43%

Fiber
1.2 g
5%

Protein
31.8 g
64%

Sodium
472 mg
19%

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

Nutritional Information

Beef Burgundy III

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 432
Calories from Fat: 254

% Daily Value *
Total Fat 28.2g 43 %
Saturated Fat 12g 60 %
Cholesterol 113mg 38 %
Sodium 472mg 19 %
** Potassium 705mg 20 %
Total Carbohydrates 8.3g 3 %
Dietary Fiber 1.2g 5 %
Protein 31.8g 64 %
Sugars 2.4g
Vitamin A 8 %
Vitamin C 4 %
Calcium 2 %
Iron 40 %
** Thiamin 23 %
** Niacin 98 %
** Vitamin B6 44 %
** Magnesium 15 %
** Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.