Burgundy Stroganoff
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.
Ingredients
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
Directions
Preparation:20min ›
Cook:40min ›
Ready in:1hour
- 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.
- 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.
- 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 and Ratings
Global Ratings:
(81)
Reviews in English (63)
I did not change the recipe, the taste was perfect, will be making this many times over. - 26 May 2013
I made this with a few changes, used cream of wild mushrioom soup and beef consomme with only 1/4 cup of non fat sour cream. I also added lots of vegies with the mushrooms. It was delicious and a hit with the whole family! - 29 Mar 2006 (Review from Allrecipes USA and Canada)
For those concerned about calories this is my take. I used frozen low fat beef meatball, low fat sour cream, egg free medium noodles and low sodium beef broth, 2 tbs tomato sauce and garlic (to taste) I browned the meatballs, then added veggies, stirring them in the residue which helps the flavour. I added the tomato sauce and garlic and proceeded as the recipe says. With the added tomato sauce, recipe not as dry. - 28 Sep 2006 (Review from Allrecipes USA and Canada)
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