Ingredients and Weight
- 2 lbs. beef chuck roast, cut into 1-inch cubes
- 2 tbsp. olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (10.75 oz.) can cream of mushroom soup
- 1 (10.75 oz.) can golden mushroom soup
- 1 cup Burgundy wine
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 8 oz. wide egg noodles
- 1/2 cup chopped fresh parsley
Preparation Time
Cooking Time
Difficulty Level
Preparation Method Steps
- Heat the olive oil in a large skillet over medium heat.
- Brown the beef cubes in batches, removing them to a plate as they brown.
- Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
- Stir in the mushroom soups, Burgundy wine, beef broth, Worcestershire sauce, and Dijon mustard.
- Return the beef to the skillet and bring to a simmer.
- Reduce heat to low, cover, and simmer for 20 minutes, or until the beef is tender.
- While the beef is simmering, cook the noodles according to the package directions.
- Drain the noodles and add them to the skillet with the beef mixture.
- Stir in the parsley and serve immediately.
Nutritional Information (Per Serving)
- Calories: 450
- Fat: 15g
- Protein: 25g
- Carbohydrates: 50g
Dish Characteristics
- Creamy and flavorful
- Tender beef
- Rich Burgundy wine sauce
- Perfect for a special occasion
User Comments
- "This stroganoff is amazing! The beef is so tender and the sauce is rich and flavorful."
- "I love the addition of Burgundy wine. It gives the dish a sophisticated flavor."
- "This is my new favorite stroganoff recipe. It's easy to make and always turns out delicious."
Special Precautions and Tips
- If you don't have Burgundy wine, you can substitute another dry red wine.
- To make the dish ahead of time, cook the beef and sauce according to the directions. Then, let it cool completely and refrigerate. When ready to serve, reheat the beef and sauce over medium heat and add the noodles.
- Serve the stroganoff with mashed potatoes, rice, or buttered noodles.
