Burgundy Beef Stroganoff

"A family favourite. There's something very comforting about the rich, flavourful beef and tender egg noodles. Leftovers are great too!"
 
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photo by Jane from Ohio photo by Jane from Ohio
photo by Jane from Ohio
photo by Rob G. photo by Rob G.
photo by luz H. photo by luz H.
photo by lazyme photo by lazyme
photo by Midwest Maven photo by Midwest Maven
Ready In:
1hr 10mins
Ingredients:
16
Serves:
6
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ingredients

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directions

  • Combine flour, salt, thyme and pepper in plastic bag.
  • Add meat and shake well.
  • Remove meat, shaking off excess flour.
  • Melt ½ cup butter in large skillet over medium heat, add meat and brown lightly, about 3 minutes.
  • Add onion and stir until translucent, about 3 minutes.
  • Pour in broth and wine and simmer until meat is tender, about 30-45 minutes.
  • Melt 2 tblsps butter in small skillet over medium heat.
  • Add mushrooms and sauté until just tender, 3-4 minutes.
  • Stir mushrooms into meat.
  • Blend sour cream, tomato paste and Worcestershire Sauce in small bowl.
  • Slowly turn into meat; do not allow to boil.
  • Mound noodles on serving platter.
  • Spoon meat over.
  • Top with parsley.

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Reviews

  1. This is an excellent recipe, I have made other versions but the difference in this one is the worcestershire sauce added at the end, it gives it that special oomph.
     
  2. The best beef stroganoff I've ever made. A little trouble, but so worth it. Used chianti wine which enhanced and deepened flavor of sauce. Otherwise, made the recipe exactly as written. Will definitely make again. Thank you for the recipe!
     
  3. OMG it's as good as my mother used to make. So easy no fuss.
     
    • Review photo by Rob G.
  4. Great bold flavors. This is real comfort food. I used cabernet instead of burgundy and left off the chopped parsley as I didn't have any on hand. I tossed the noodles in the meat mixture in the end becuase I was frezzing this for a weekend meal. It reheated wonderfully and my husband enjoyed it for lunch and dinner. Yum!
     
  5. Just made it and it came out amazing! I used merlot and cream of mushroom soup though. I used boneless short ribs so I softened them up in the oven for 3 hours at 300 degrees before adding the mushroom- sour cream mixture.
     
    • Review photo by luz H.
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Tweaks

  1. Added a clove of galic
     
  2. This is a very rich and savory dish. Personally, the kind of Beef Stroganoff I'm used to is my mom's that calls for heavy cream instead of sour cream, but I really liked this version. The meat was very tender and the tomato paste gave great flavor to the sauce, thanks! Made this for ZWT4 for the Chic Chefs.
     

RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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