Best Ever Burgundy Stroganoff

Total Time
Prep 25 mins
Cook 30 mins

Your family will love it! You can add to it whatever you like. You could make it with chicken, but I suggest trying it this way first. If made with chicken, brown the chicken, with skins on, in the oven, then add all the juices to the pot also for flavor. This is an easy to make crowd pleaser, made with lots of burgundy wine, steak, and mushrooms.

Ingredients Nutrition


  1. First, pour the soup and sour cream into a large pot. Start to heat up.
  2. Then put a few tbsp of olive oil in a med high pan. Chop up garlic and add to the pan with the mushrooms. Let brown up before you add salt and pepper. Pour it all into the pot when done.
  3. Next season up your top sirloin with whatever steak seasoning you would normally use, garlic and onion powder. Brown the whole steak in a hot pan with a bit of olive oil. Let set for a couple minutes, then flip and brown the other side. Remove from stove and let rest for about 5 minutes. When cooled, cut it up into bite size pieces and add to the pot, juices and all.
  4. Now add the burgundy wine. If you are using a small bottle, then I would add at least half of it. You may need to add more after it has been stirred in, to taste. Let simmer for about a half hour or longer. Then it is ready.
  5. Prepare white rice as directed on the package and serve the stroganoff over the white rice. You can also use egg noodles, but I prefer the rice.


Most Helpful

This was very easy to make and the directions were clear. My family and I loved this dish! It didn't take long at all to put together really, and the end result was a delicious meal that we all enjoyed. We had over noodles and next time I might try rice. Thanks Jenn! Kimberley

Its Me Busy Bee May 10, 2008

Very rich and satisfying! I cut it down for 2, and skimped too much on the wine. Will add more next time, but still quite tasty! Definitely not low fat, so may try it with Healthy Request soup and low-fat sour cream next time, though I am sure it wouldn't be as rich. I had always had stroganoff on noodles, so I was surprised how good it was on rice. I think I actually like it better that way! Made for Spring 2008 PAC.

Outta Here April 22, 2008

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