Burgundy Stroganoff Recipes

Steps:

• Bring a large pot of salted water to a boil.
• Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
• Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
• Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
• Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
• Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
• Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.

Steps:

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

Steps:

• Cut beef across grain into about 1 1/2x1/2-inch strips.
• Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
• Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
• Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

Steps:

• Bring a large pot of lightly salted water to a boil. Add noodles and cook 5 to 7 minutes or until al dente; drain.
• Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic, and cook until slightly tender. Mix in mushrooms, and continue cooking 2 minutes. Place steak strips in saucepan and cook about 1 minute. Mix in consomme, Burgundy and lemon juice. Bring to a boil.
• In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream. Serve over cooked egg noodles.

Steps:

• 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 white rice as directed on the package and serve the stroganoff over the white rice. You can also use egg noodles, but I prefer the rice.

Steps:

• Saute musrooms, onion and garlic in butter until onion is tender. Add beef; cook stirring constantly, until browned.
• Stir in flour, consomme, lemon juice, Burgundy, and pepper; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally.
• Stir in sour cream; cook until thoroughly heated. (Do not boil.).
• Serve over noodles.