Burgundy Beef Stroganoff

Submitted by evelynathens

"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
• Ingredients: 16
• Serves: 6

ingredients

• 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

directions

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

Reviews

[Latchy]

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.

 

[Patricia F.]

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!

 

[Rob G.]

OMG it's as good as my mother used to make. So easy no fuss.

 

[Slatts]

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!

 

[luz H.]

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.