Best Ever Burgundy Stroganoff

1. 1

   First, pour the soup and sour cream into a large pot.

2. 2

   Start to heat up.

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   Then put a few tbsp of olive oil in a med high pan.

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   Chop up garlic and add to the pan with the mushrooms.

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   Let brown up before you add salt and pepper.

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   Pour it all into the pot when done.

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   Next season up your top sirloin with whatever steak seasoning you would normally use, garlic and onion powder.

8. 8

   Brown the whole steak in a hot pan with a bit of olive oil.

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   Let set for a couple minutes, then flip and brown the other side.

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    Remove from stove and let rest for about 5 minutes.

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    When cooled, cut it up into bite size pieces and add to the pot, juices and all.

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    Now add the burgundy wine.

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    If you are using a small bottle, then I would add at least half of it.

14. 14

    You may need to add more after it has been stirred in, to taste.

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    Let simmer for about a half hour or longer.

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    Then it is ready.

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    Prepare white rice as directed on the package and serve the stroganoff over the white rice.

18. 18

    You can also use egg noodles, but I prefer the rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.