Burgundy Beef Stroganoff
A family favourite. There's something very comforting about the rich, flavourful beef and tender egg noodles. Leftovers are great too!
- Ready In:
- 1hr 10mins
- 1⁄4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon dried thyme, crumbled
- 1⁄2 teaspoon pepper
- 2 lbs beef sirloin, cut into 1 inch cubes
- 1⁄2 cup butter
- 1 medium onion, finely chopped
- 1 cup beef broth
- 1 cup Burgundy wine
- 2 tablespoons butter
- 10 ounces sliced mushrooms
- 2 cups sour cream
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- freshly cooked egg noodles
- chopped parsley
- 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.
MY PRIVATE NOTES
Add a Note
Join The Conversation
This recipe was delicious! I used petite sirloin for the meat. Using Merlot for the wine was a small change I made..it was the only red that I had. And, I did not want to open an entire can of tomato paste for the 3 tablespoons, so I used about 2 tablespoons of organic ketchup. (I understand why this ingredient is in the recipe, and next time, I will use the tomato paste, and use it in a meatloaf or sauce later in the week). And, I added 3 green onions at the end, just for some color. I love beef stroganoff, and this is a wonderful recipe. Thank you! It is printed out and in my recipe box.