Best Ever Burgundy Stroganoff Recipe

Ingredients for Best Ever Burgundy Stroganoff

• Cream Of Mushroom Soup
• 1 cup sour cream
• Top Sirloin Steaks
• 8 ounces cremini mushrooms, sliced
• ¾ - 1 cup Burgundy wine
• Garlic Cloves
• 3 tablespoons olive oil
• Salt
• Pepper
• Steak seasoning (salt, pepper, garlic powder, onion powder) to taste
• Garlic Powder
• Onion Powder
• White rice or egg noodles, prepared according to package directions

How to Make Best Ever Burgundy Stroganoff

1. Prepare the rice: Cook white rice according to package directions. (Alternatively, cook egg noodles.)
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.