Ingrédients pour Best Ever Burgundy Stroganoff
- 1 (10 3/4 ounce) can condensed Cream Of Mushroom Soup
- 1 cup Sour Cream
- 1 pound Top Sirloin Steak
- 8 ounces fresh Mushrooms, sliced (cremini or baby bella)
- 1 cup Burgundy Wine
- 2 cloves minced Garlic
- 3 tablespoons Olive Oil
- Salt, to taste
- Freshly ground black Pepper, to taste
- 1 tablespoon Steak Seasoning
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- White Rice, cooked according to package directions
- 12 ounces Egg Noodles, cooked according to package directions (optional alternative to rice)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Best Ever Burgundy Stroganoff? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Best Ever Burgundy Stroganoff
- Prepare the rice: Cook white rice according to package directions. (Alternatively, cook egg noodles.)
- Sauté mushrooms and garlic: Heat 2 tablespoons olive oil in a medium-high heat pan. Add 8 ounces of sliced cremini mushrooms and 2 cloves minced garlic. Sauté until mushrooms are browned and softened, about 5-7 minutes. Season with salt and pepper to taste.
- Sear the steak: Season 1 pound top sirloin steak generously with salt, pepper, garlic powder, and onion powder. Heat 1 tablespoon olive oil in a large skillet over high heat. Sear the steak for 2-3 minutes per side, until nicely browned. Remove from pan and let rest for 5 minutes before slicing.
- Combine ingredients: In a large pot, combine 1 (10.75 ounce) can condensed cream of mushroom soup and 1 cup sour cream. Stir to combine.
- Add mushrooms and steak: Add the sautéed mushrooms to the soup mixture. Once the steak has rested, slice it against the grain into bite-sized pieces and add it to the pot, along with any accumulated juices.
- Deglaze the pan & add wine: Pour ½ cup Burgundy wine into the empty skillet used to sear the steak, scraping up any browned bits from the bottom. Add this to the pot.
- Simmer and serve: Add more Burgundy wine (approximately ¼ - ½ cup) to reach your desired richness. Bring the mixture to a simmer and cook for 30 minutes, or until the sauce has thickened slightly. Taste and adjust seasoning as needed. Serve the stroganoff over the prepared rice or egg noodles.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
11g
Fat
161g
Carbs
6g
