Burgundy Steak Recipe
Burgundy Steak Recipe photo by Taste of Home
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Burgundy Steak Recipe

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With just a few ingredients and about 30 minutes, this hearty classic comes to the table quickly. Serve it with your favorite green salad or vegetable for a well-rounded meal. Jennifer Hess - Cupertino, California
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1/4 cup all-purpose flour
  • 1/4 teaspoon paprika
  • 1 pound beef top sirloin steak, cut into 1-inch strips
  • 1 tablespoon canola oil
  • 1 can (10-1/2 ounces) condensed French onion soup, undiluted
  • 1/2 cup Burgundy wine or beef broth
  • 3 cups hot cooked egg noodles

Nutritional Facts

1 each: 362 calories, 10g fat (3g saturated fat), 73mg cholesterol, 621mg sodium, 31g carbohydrate (4g sugars, 2g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.


  1. In a large resealable plastic bag, combine flour and paprika. Add beef, a few pieces at a time, and shake to coat.
  2. In a large skillet, brown beef in oil. Add soup and wine; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until meat is no longer pink and sauce is thickened. Serve with noodles. Yield: 4 servings.
Originally published as Burgundy Steak in Simple & Delicious January/February 2009, p46

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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jbennett User ID: 1496914 244745
Reviewed Mar. 1, 2016

"This dish turned out to be a disappointment, flavor-wise. It was too bland to suit my tastes, so if I make it again I'd add some extra seasonings starting with some salt and pepper. Too much flour clung to the meat, so the sauce had a floury taste but it did hasten the thickening of the sauce."

tcarver User ID: 5663692 223925
Reviewed Mar. 31, 2015

"Made this recipe exactly as printed. It tasted great. Wonderful flavor."

SandyM_202 User ID: 7291852 89356
Reviewed Jun. 5, 2013

"Great. easy to make a very tasty. Added mushrooms, red pepper for a slight kick and used 1/2 c beef broth and 1/4 cup of wine"

EAW9414 User ID: 3055522 72625
Reviewed Apr. 15, 2012

"i made this dish with porter house steak and

i ground it . it came out even better. i added
a little parsely. me and my husband loved it."

Catwalk1972 User ID: 6425435 113225
Reviewed Jan. 16, 2012

"quick, east, and great!"

RaOwBe User ID: 705805 113224
Reviewed Oct. 5, 2010

"This is very good. I highly recommend it."

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