Begin typing to search, beef stroganoff with hamburger arrow keys to navigate, press Enter to select and submit search query. Have a recipe of your own to share? Estimated values based on one serving size. Add olive to a large pan over medium heat.

Once the oil begins to shimmer, add the mushrooms and cook until tender, 5 to 6 minutes. Transfer the mushrooms to a plate. In the same pan, add the butter. Add the onion, ground beef, and garlic powder. Stir until the meat is browned, breaking it up as you stir. Drain any excess fat and return the pan to the stove.

Stir until thick, about 1 to 2 minutes. Add the sherry, and stir, scraping up any brown bits from the bottom of the pan. Add the beef broth and bring the mixture to a boil. Add the egg noodles, salt, and pepper.

Cover the pan with a lid. Stir often, until the noodles are tender, about 8 to 10 minutes. Return the mushrooms to the pan and stir to combine. Add the sour cream and stir. When made with whole roasts, the meat was often larded. The dish is often “touted as traditional”, but it was first documented in 1867, and “does not appear to be very old”. Burgundian specialty in the twentieth century.

Julia Child has described the dish as “certainly one of the most delicious beef dishes concocted by man”. Beef bourguignon is generally accompanied with boiled potatoes or pasta. In culinary terminology, “bourguignon” is applied to various dishes prepared with wine or with a mushroom and onion garnish in the mid-nineteenth century. The dish may be called bourguignon or à la bourguignonne in both French and English.

Oxford English Dictionary, 3rd edition, 2013 s. Random House Dictionary online at dictionary. Prosper Montagné, Larousse Gastronomique, English translation, Crown 1961 s. Paul Bocuse, La cuisine du marché, 1980 ISBN 2082000478, p. La cuisine de Madame Saint-Ange, p. Auguste Escoffier, “Pièce de bœuf à la bourguignonne”, A Guide to Modern Cookery, 1907 p. Pierre Larousse, Grand dictionnaire universel du XIXe siècle, 2, 1867 s.

Jim Chevallier, A History of the Food of Paris: From Roast Mammoth to Steak Frites, 2018, ISBN 1442272821, p. A French Lady, “Gigot à la Bourguignonne”, Cookery for English Households, 1864, p. Charles Elmé Francatelli, “Rabbits, à la bourguignonne”, The Modern Cook, 1846 p. Marcel Butler, La bonne cuisine pour tous, Paris, 1885, BNF 301806016, p. Robert Hamburger, Paris Bistros: A Guide to the Best, 1995, ISBN 0880014172, p.