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This recipe is one of our family favorites!! Beef strips are simmered in a Burgundy wine sauce, then served hot over noodles.
Ingredients
- 2 tablespoons margarine
- 2 pounds beef round steak, cut into thin strips
- ¼ cup all-purpose flour for dusting
- 1 medium onion, sliced
- 1 cup beef broth
- ½ cup Burgundy wine
- 3 tablespoons tomato paste
- ½ teaspoon ground thyme
- 1 (12 ounce) package wide egg noodles
- ¾ cup sour cream
Directions
Step 1
Melt margarine in a large skillet over medium heat. Add beef strips, and fry until browned. Stir in onion and cook, stirring, for 3 minutes, or until softened. Sprinkle flour over the meat, and stir into the pan juices until blended. Gradually mix in the beef broth, Burgundy, tomato paste and thyme. Reduce heat to low, and simmer for 40 to 45 minutes.
Step 2
During the last 15 minutes of the cooking, bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until tender, about 7 minutes.
Step 3
Remove the burgundy beef from the heat and stir in sour cream. Serve over hot egg noodles.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 520 | |
| % Daily Value * | |
| Total Fat21g | 27% |
| Saturated Fat9g | 43% |
| Cholesterol113mg | 38% |
| Sodium306mg | 13% |
| Total Carbohydrate49g | 18% |
| Dietary Fiber3g | 10% |
| Total Sugars3g | |
| Protein29g | |
| Vitamin C3mg | 16% |
| Calcium72mg | 6% |
| Iron5mg | 27% |
| Potassium599mg | 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.
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source by allrecipe
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Was hesitant about trying a recipe that wasn’t rated but decided to make it anyway. No one in my family liked it. The beef was too tough, maybe with a different type of beef it would be better.
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The meat was tough and the sauce wasn’t quite what I was expecting. Keep looking.
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Wow dude! This thing was delicious! I’ve looked at the other people’s reviews, and I am thinking, how can they not have enjoyed this?! It was GREAT! This recipe ROCKED!!!!!!!!
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sounded great, but was not, sorry..just weird tasting, not one of the four of us liked it..not sure how it could be improved..to each his own..
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I love this recipe. Of course, I had to modify it. I used a Cabernet and not burgundy. I also used pre-cut beef stew meat. And instead of beef broth, I used bouillon cubes. I basically eye-balled this one and didn’t follow the measurements exactly. Super-tasty. Just like my Mom’s.
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We thought it was great! Much better than the brown gravy mix etc. that I’ve been doing. My husband said to make it again, just not tonight LOL.
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We thought it was great! Much better than the brown gravy mix etc. that I’ve been doing. My husband said to make it again, just not tonight LOL.
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I made this with chicken instead of beef and it was so good. I made a few subs tho. I used Cab instead of Burgundy wine and olive oil instead of butter. I only used half of the recommended flour and added 1/2 teaspoon of minced garlic.
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Great recipe! I used sirloin, cabernet and light sour creambecause that is what I had on hand. Plus the ever present “better than boullion” beef base that I always have on hand. I added about a half cup of water and covered the pan for the 45 minute simmer just to make sure it didn’t dry out. Added a bit of kosher salt at the end. End result was velvety smooth and rich!
Shockingly enough my two kids (age 11 and 8) also loved it and I did not have to pull out the emergency chicken nuggets for them! 🙂 -
I used a mixture of butter and EVOO to brown the meat in and I used beef stew meat instead of round steak only because it was cheaper. Because I used stew meat, I simmered this longer than the recipe asked for……over an hour. I didn’t really time it, I just simmered it until the liquid in the pan reduced by half. I also added 8 ounces of sliced fresh mushrooms to stretch the meal a little. This would have been really good BUT I think there was too much wine and I think it needs more spices. The meat was perfectly tender, the sauce was thickened and looked beautiful and it turned out like it should………I’d like to try this again but cut the wine in half and maybe add more spices. Maybe basil and oregano? Maybe a bay leaf too?
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Don’t use cheap meat – period! You can’t use stew meat. Use good round or even sirloin cut THIN. Try it without the thyme and burgundy, adding lots of portabella mushrooms for a different taste treat. I add more beef stock than the recipe calls for and instead of flour I prefer thickening at the end of cooking with a little corn starch mixed in water, before stirring in the sour cream.
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Just an absolutely great recipe. Thanks! I followed the recipe for the most part – but I used Stip Loin as that’s what I had on hand. So tender and so tasty! Next time I’ll be adding small button mushrooms.
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Very good! We didn’t have the four hours a lot of the other recipes called for. We found this ti be quite tasty, and will be preparing it on camping trips some time. (Ok, yes, we eat really well on camping trips).
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This recipe Is my go-to stroganoff recipe. It’s so delicious that I make it when friends and family come over and they end up begging me to make it again next time. So good, so tasty (and how)!
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Tastes much better than it looks!! It was pretty good. I added mushrooms as well thankfully gave it a little extra flavor, it was kind of on the bland side in my opinion which I tackled with some salt. Felt like it was missing something though… Anyway I’d make it again! Definitely go with the better cut of meat too, it wasn’t tough at all.
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Yummy!!!!
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Wow! This worked out great.
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Main modification was using a Pinot Noir and I used a little more beef broth and water to thin the sauce while simmering. I added about a teaspoon of sugar to balance the acidity of the tomato paste which seemed to mellow the bite from the paste. I will def make this again and simmer for the full time. Meat was a little tough because didn’t simmer long enough but certainly was tasty and didn’t affect my opinion of the recipe. Next time I will added mushrooms and prob use a fuller bodied red wine maybe a Cabarnet. I hope you enjoy it as well!
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This was great! I did substitute the margarine with real butter. I really like the burgundy twist with the classic stroganoff recipe!
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I used cubed venison loins soaked in water for 3 days. Changed water daily. Used butter instead of margarine. Added a can of mushrooms with the onions. Used Cabernet wine and a whole 14.5 ounce can of chicken broth (no beef broth in the house). I didn’t have any tomato paste so added a can of stewed tomatoes drained and about 2 Tbsp of ketchup. Still tasted bland so added a little soy sauce and tsp of spicy brown mustard. Had great flavor and was very smooth. I loved the sauce and the venison didn’t taste gamey.
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While delicious, this finished dish was not at all what I expected. My own fault, I usually do a better job of reading through and thinking through a recipe before I begin. It’s clear that this is less a stroganoff with a splash of burgundy and more an attempting to marry your boeuf bourguignon and your beef stroganoff. To that end, the dish is a success. A few adjustments: I used a thin cut sirloin and butter; saut?ed onions and mushrooms BEFORE adding the beef; simmered the broth, paste, Shiraz (in place of burgundy), and thyme together before adding to the beef & veggies. Also used double the flour and the broth mixture (broth, Shiraz, thyme, paste). The original amounts just didn’t seem to be enough to sustain the 45-minute simmer without complete reduction and potential burning. Even after doubling I still added 2 cups of water. It just looked entirely too thick to “simmer” that long. Could explain why some reviewers ended up with tough or dry beef. With the noted adjustments, definitely a dish I’d make again; just not when I’m in the mood for stroganoff, lol.
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Loved this recipe, however, I did change it due to missing ingredients. I coated the beef (round roast beef chunks) with salt, pepper, and flour, then browned in a frying pan. I omitted the wine (must have drunk it up last weekend) and added just a little more broth, and added some fresh sliced mushrooms. It did simmer for at least an hour. I added a few cut up carrots to the noodle water for color and health.
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I mean, I didn’t measure much and I’m sure I went off the recipe but that’s not important. I wanted a noodley, beefy, wine-infused savory dish, and this was fantastic. I viewed other stroganoff recipes before this one, but I wasn’t looking for easy, I wanted taste. And this delivered.
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Made exactly as recipe said except added fresh mushrooms. Very tasty…will make again.
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Not a bad recipe but had too much of a tomato flavor for my taste.
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Excellent! We enjoyed this and will make it again.
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Following the recipe and only adding pepper and salt, we still found this to be a little lacking in flavor. I cooked it in a crock pot for several hours so the flavors should have been well blended. I think it can be amped up a little more by adding a few more things like a bit more thyme, salt, pepper, and a few other spices that go well in a stroganoff.
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This recipe is amazing. I added a little more broth and wine and used New York strip sliced thin instead and added a little red pepper and garlic and salt. Also 1/4 cup more sour cream, but this is an absolute must have recipe. I made this a few years ago but was excited to find this recipe! Thanks for sharing!!
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Good dinner! Just added a bit of salt. I used ?better than bouillon ? for the beef stock and may not have had much salt. I did cover the meat as it simmered.
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Delicious! I substituted ground beef because that?s what I had but everything else as written. The family raved.
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I added garlic powder, ground mustard, Worcestershire sauce, dash of nutmeg, dash of cloves, and mushrooms.
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