By the time I served my partner this straightforward (but wonderful) beef Burgundy over noodles, I could tell that I had advanced to “prospective mate” level. Even though that was 26 years ago, I still make it for him. The best way to eat this is over wide egg noodles.
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs 15 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 6 |
Ingredients
- 2 pounds beef sirloin tips, cubed
- 1 medium onion, chopped
- 12 ounces mushrooms, chopped
- 2 tablespoons butter
- 1 (10.5 ounce) can condensed golden mushroom soup
- ½ cup Burgundy wine
Instructions
- Heat a Dutch oven over medium-high heat. Sear beef in the hot pot until browned on all sides. Stir onion into beef and sauté until onion is golden brown.
- Add mushrooms, butter, condensed soup, and wine; stir until well combined. Reduce heat, cover, and simmer for 2 hours.
Nutrition Facts
| Calories | 476 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 151 mg |
| Dietary Fiber | 2 g |
| Protein | 44 g |
| Saturated Fat | 12 g |
| Sodium | 313 mg |
| Sugars | 4 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
I added 15 petite potatoes, doubled the wine, and added a big pinch of cayenne pepper. Fantastic!
I made this for my husband and I, so had to cut it in half. I used my wrought iron skillet and it came out so yummy. Found out we were out of noodles so used toast points. Will definitely make it again!
I added a little sour cream to leftovers , was very good. Also I tried to use low sodium cream of mushroom soup, it’s just not the same….
Very simple steps to a tasty dish! Followed as written and only added salt and pepper over top.
I did not think this was going to taste as good as it did. I just loved the flavor of this beef dish served over egg noodles. I never cook with canned soups so I was skeptical as to the taste but, as I said, it was delicious. I used a large sirloin steak and cut it into pieces. I did dredge in flour that I added s&p to first but not sure if that was necessary. Otherwise kept the recipe as stated except that I didn’t have a burgundy wine so used another red I had on the wine rack. Great, relatively easy recipe that I will make again.
I messed it up, but it was still good.
Excellent recipe for this classic. I like mushrooms, so I added way more and various types for my own interest and taste. There is nothing not to love about this dish and this recipe.
We all really enjoyed it my family doesn’t like mushrooms so I didn’t add but I will next time & also carrots.
This meal is great and my kids loved it. That might be because I added one half cup more of wine. I also coated the beef with flour so it thickened the gravy. For a little added flavor I added a cup of Beef broth.
Nothing special here. The results were ok. Certainly not something that I would make again, and a disappointment if I had it in a restaurant.
My whole family loved it and that’s not typical. I made it as the recipe was written but I just used whatever red wine I had open in the fridge…so flavorful and the meat was very tender. Delicious over egg noodles!
My first time making it, so it could be from Personal error, but we thought it was a bit dry and not enough gravy (sauce). I had to keep adding more liquid and it was still dry.
Followed receipe to a T because it’s the first time I made it. Didn’t have any Burgundy wine or red wine substitutes on hand, so I used Marsala wine.. It was still awesome. Will be picking up a bottle of burgundy wine for use in the future!!!! I also never use cream of mushroom soup, except for this receipe. Delicious!!! UPDATE: I made again today, this time I used burgendy wine and added 1/2 tsp of basil, oregano and garlic for seasoning. Plus I added I cup of frozen peas for the last 5 minutes. Really yummy.
Great recipe! My husband and son love it. Super easy if you have the butcher cube the steak before purchasing. Didn’t add anything; just cooked the recipe as is.
I made it but I am not a big beef fan. I chose the recipe as beef is high in iron and my husband iron levels were low. The beef was nice and tender. Liked the sauce. Rather more vegetables in my meal as the main recipe was lacking vegetables I served it with a spinach salad.
I found this recipe to be quite bland. I added Worcestershire sauce, cream cheese, garlic powder and salt and pepper to taste. I don’t think I’ll be making it again.
Hubby loved this and said it had to be added to our rotation. Daughters seconded the motion. I doubled everything except the meat as we are sauce hounds in this household. Honestly, I don’t see how there would be enough sauce WITHOUT doubling it. We served over the egg noodles and had only this for dinner. It came out to about six servings for us after doubling the recipe. I did add garlic, salt, and pepper. We add that to pretty much every entree we make. I don’t often cook recipes that call for canned soup, but I will be cooking this often.
This base recipe is fantastic! The only changes I made were for personal preference (more mushrooms, a little more spice [garlic, a little marjoram, thyme – just a little]…), and dredging the meat in flour before searing, but the basic recipe is great and would be perfectly fine as-is. Thanks so much for this very simple and delicious recipe.
I have been making this recipe for my family for years now. While the original recipe is quite good, I have made a couple of tweaks. First before I start searing my meat, I use a little salt, pepper, garlic powder and onion powder to season it. I also add a second can of golden mushroom and double the wine that is called for, as my family loves the sauce over noodles.
Classic comfort food at its finest. I was not too happy with the thought of the golden mushroom soup, but it made it! I’ve seen other recipes with beef broth and it seems too rich. Anytime you braise beef with sauce, you should always flour and brown first. I could Eat that alone! Thank you for bringing back wonderful memories.
This was great. I doubled it for 2 teenagers and a hungry husband. I added a tablespoon of “Better than Boullion” beef flavored to give it a beefy rich flavor.