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Thread: Best Ever Burgundy Stroganoff
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02-19-2011, 05:03 PM #1Senior Member
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Best Ever Burgundy Stroganoff
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 for flavor. This is an easy to make a crowd pleaser, made with lots of burgundy wine, steak, and mushrooms.
4 (10 1/2 ounce) cans cream of mushroom soup (campbells)
2 (24 ounce) containers sour cream
2 top sirloin steaks
2 (4 ounce) packages mushrooms
Burgundy wine
4 garlic cloves
olive oil
salt
pepper
steak seasoning
garlic powder
onion powder
rice or egg noodles
First, pour the soup and sour cream into a large pot. Start to heat up. 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.
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.
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.
Prepare rice as directed on the package and serve the stroganoff over it. You can also use egg noodles, but I prefer the rice.Last edited by bullmama; 01-22-2014 at 10:08 PM.
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02-24-2011, 05:00 PM #2
[MENTION=17]cali~jenn[/MENTION] I have this cooking right now. I have a question about how much burgundy to add? How many oz? I will take a photo of the finished product, I did reduce the amount of mushrooms a bit..... because the kids are not crazy about them!
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02-24-2011, 05:32 PM #3Senior Member
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As much as you want but there is no such thing as too much. Honestly we in my family use like a half a small bottle at least for a big pot. I like it to be very purple! Oh and as you reheat it for leftovers you may need to add more cuz it seems to lose its flavor the more it cooks out.
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02-24-2011, 05:33 PM #4Senior Member
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Sorry I dont know ounces but the bottle size of 750ml is what I am thinking of to use at least half that for a large pot. The whole recipe is really done by taste anyhow, I rarely measure.
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02-24-2011, 05:42 PM #5
Thank you!!!! I will take a photo of it for this thread!
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02-25-2011, 07:41 PM #6
Woah that made A LOT of sauce! I think next time I will cut it down by half!
I had to add some beef bullion to it for the kids- it was a little rich for the kiddos. It seemed to make them like it that way.
And we have a photo!
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02-27-2011, 08:16 AM #7Senior Member
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Re: Best Ever Burgundy Stroganoff
Sorry when I say it makes a big pot it really does.
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03-08-2011, 05:41 AM #8Senior Member
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Re: Best Ever Burgundy Stroganoff
Looks delicious!
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03-29-2011, 05:59 PM #9Senior Member
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Re: Best Ever Burgundy Stroganoff
Bruce made this tonight. He made half and it still made a lot! For the two of us 1/4 would have been plenty.
It is really good. I think I'd like even more mushrooms and onions in it next time I think.
Oh and he bought a Huge bottle of wine, I'm gonna be having some wine coolers for a while.
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03-30-2011, 07:19 AM #10Senior Member
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Re: Best Ever Burgundy Stroganoff
lol That wine is good for marinara and when you sautee mushrooms up for steaks too. I agree you can never have too many mushrooms!
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11-06-2012, 10:36 AM #11Member
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Re: Best Ever Burgundy Stroganoff
I made this last night and it was delicious! I only made a fourth of the recipe because it's just Dave and I and I know how much Jenn's recipes make
Except the meat, fourth of the recipe would have only called for half a steak that didn't seem like enough meat so I used one big one. I added sauteed onion and Jenn told me to be generous with the wine so I was but it seemed like way too much when I was done so I added a cup of beef broth to balance it out and it worked great!
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