Burgundy Stroganoff

Burgundy Stroganoff


80 people made this

This is a very easy and delicious beef stroganoff recipe that is no trouble at all to make. If you can't find Burgundy, Pinot Noir is a good substitute.


Serves: 4 

  • 65g butter
  • 1/2 cup sliced onion
  • 1 clove garlic, minced
  • 250g fresh mushrooms, sliced
  • 500g beef mince
  • 1/2 cup (125ml) Burgundy wine
  • 3 tablespoons lemon juice
  • 350ml tinned beef consomme
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cups medium egg noodles
  • 1 cup sour cream
  • 1 tablespoon chopped fresh parsley for garnish

Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

  1. Melt the butter in a large frypan over medium heat. Add the onions, garlic and mushrooms; cook and stir until lightly browned. Crumble in the beef mince and cook until no longer pink. Drain excess grease.
  2. Stir in the Burgundy wine, scraping any bits of food from the bottom of the pan to flavour the sauce. Then stir in the lemon juice, beef consomme, salt and pepper. Simmer uncovered for 15 minutes.
  3. Mix the uncooked noodles into the frypan. Cover and simmer for 10 minutes or until noodles are tender. Remove from the heat and stir in the sour cream. Sprinkle parsley over the top and serve.

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Reviews (1)


I did not change the recipe, the taste was perfect, will be making this many times over. - 26 May 2013

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