Burgundy Beef Stroganoff
Rich, hearty, and irresistibly creamy, Burgundy Beef Stroganoff takes a classic comfort dish to the next level with the addition of dry Burgundy wine for a refined depth of flavor. Tender strips of beef sirloin are seared to perfection, then simmered in a sauce of beef broth, earthy cremini mushrooms, and Dijon mustard before being finished with a luxurious swirl of sour cream. Served over buttery egg noodles and garnished with fresh parsley, this elevated stroganoff is the perfect dish for cozy family dinners or entertaining guests. With just 20 minutes of prep and under an hour to bring to the table, this recipe is a delicious balance of elegance and ease.
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Ingredients
- 1.5 pounds beef sirloin steak
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 1 cup dry Burgundy wine
- 2 cups beef broth
- 2 teaspoons Dijon mustard
- 1 cup sour cream
- 12 ounces egg noodles
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
Directions
Step 1
Trim any excess fat from the beef sirloin steak and slice it into thin strips, about 1/4 inch thick. Season generously with salt and black pepper, then toss the strips with 2 tablespoons of all-purpose flour until evenly coated.
Step 2
Heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef strips in batches, searing for 1-2 minutes on each side until browned but not fully cooked. Transfer the beef to a plate and set aside.
Step 3
Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Once melted, add the diced onion and sauté for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant.
Step 4
Add the sliced cremini mushrooms to the skillet and cook for 6-8 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Step 5
Deglaze the skillet by pouring in the dry Burgundy wine. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.
Step 6
Pour in the beef broth and stir in 2 teaspoons of Dijon mustard. Bring the mixture to a simmer, then reduce the heat to low. Allow the sauce to cook for 10 minutes to thicken and deepen in flavor.
Step 7
Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles according to package instructions. Drain and set aside.
Step 8
Return the seared beef to the skillet along with any juices that collected on the plate. Stir to combine and cook for 5 minutes, or until the beef is fully cooked and tender.
Step 9
Remove the skillet from heat. Stir in 1 cup of sour cream until the sauce is smooth and creamy. Taste and adjust seasoning with additional salt or pepper, if needed.
Step 10
To serve, spoon the Burgundy Beef Stroganoff over a bed of cooked egg noodles. Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
| Serving size | 2422.7 grams (2422.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3282 |
| Total Fat 191.90g | 246% |
| Saturated Fat 92.70g | 464% |
| Polyunsaturated Fat 1.40g | |
| Cholesterol 814mg | 271% |
| Sodium 4978mg | 216% |
| Total Carbohydrate 140.80g | 51% |
| Dietary Fiber 9.50g | 34% |
| Total Sugars 27.60g | |
| Protein 217.60g | 435% |
| Vitamin D 23IU | 115% |
| Calcium 597mg | 46% |
| Iron 24mg | 132% |
| Potassium 3761mg | 80% |
Source of Calories