Ingredients
-
1/4
-
1
-
1
-
1/2
-
2
-
1/2
-
1
-
1
-
1
-
2
-
-
-
-
-
Directions
Burgundy Beef Stroganoff,A family favourite. There’s something very comforting about the rich, flavourful beef and tender egg noodles. Leftovers are great too!,Just made it and it came out amazing! used merlot and cream of mushroom soup though. used boneless short ribs so I softened them up in the oven for 3 hours at 300 degrees before adding the mushroom- sour cream mixture.,This recipe was delicious! used petite sirloin for the meat. Using Merlot for the wine was a small change I made..it was the only red that I had. And, I did not want to open an entire can of tomato paste for the 3 tablespoons, so used about 2 tablespoons of organic ketchup. (I understand why this ingredient is in the recipe, and next time, I will use the tomato paste, and use it in a meatloaf or sauce later in the week). And, I added 3 green onions at the end, just for some color. I love beef stroganoff, and this is a wonderful recipe. Thank you! It is printed out and in my recipe box.
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Steps
|
1
Done
|
Combine Flour, Salt, Thyme and Pepper in Plastic Bag. |
|
2
Done
|
Add Meat and Shake Well. |
|
3
Done
|
Remove Meat, Shaking Off Excess Flour. |
|
4
Done
|
Melt Cup Butter in Large Skillet Over Medium Heat, Add Meat and Brown Lightly, About 3 Minutes. |
|
5
Done
|
Add Onion and Stir Until Translucent, About 3 Minutes. |
|
6
Done
|
Pour in Broth and Wine and Simmer Until Meat Is Tender, About 30-45 Minutes. |
|
7
Done
|
Melt 2 Tblsps Butter in Small Skillet Over Medium Heat. |
|
8
Done
|
Add Mushrooms and Saut Until Just Tender, 3-4 Minutes. |
|
9
Done
|
Stir Mushrooms Into Meat. |
|
10
Done
|
Blend Sour Cream, Tomato Paste and Worcestershire Sauce in Small Bowl. |
