Beef Stroganoff Burrito
People are going to debate on whether this tasty beef stroganoff dish is a burrito or a wrap. If you want to be technical, I think it could go either way, but I built it with a burrito as my main inspiration. Shredded beef is common in a burrito, so I used shredded beef for this base stroganoff recipe. I replaced the rice with egg noodles, and even make a salsa! On vibes alone, this is 100 percent burrito!
The inspiration for this recipe
Sometimes an inspiration can just be one ingredient and this time it is sour cream. It started simply with the fact that I love sour cream and it’s essential when I make a burrito. I thought about other dishes that use sour cream heavily, and the obvious answer was stroganoff. From there, I thought about what makes a burrito a burrito and replaced everything with it’s stroganoff counterpart. Rice replaced with egg noodles, veggies replaced with mushrooms, and then I even made a salsa. You may be surprised to hear, but traditional stroganoff in certain regions is often served with pickles, so I made a simple pickle and parsley salsa.
Make the beef stroganoff
I usually would use chuck roast for this type of shredded beef dish but the store had a special on “stew meat” so I figured that would be good enough. Sear the meat first, then add the onions, salt, and garlic.
Some thyme in next, and then deglaze with alcohol. Cognac would probably be more traditional but I used bourbon because I usually have it around. Add a little stock and cover this and let it slow cook about 2 hours until the beef is tender. Using shredded beef for this stroganoff really made it feel like a burrito!
Pickle Salsa!
The first time I tried pickles with stroganoff I knew I could never go back. The tart flavor is just what you need to cut the rich and creamy meat. I also added some fresno chili peppers to this salsa, and having a little heat with a stroganoff dish felt just right! There is also parsley, onion, garlic, honey, and lemon.
Finish the stroganoff
Once the meat is fully tender, turn off the heat and stir in the sour cream.
Time to build the beef stroganoff burrito
Warm up the tortilla first – I usually do this over one of the pans. I had the mushrooms cooking in one pan so I just put the tortilla on top for about 20 seconds on each side. This will steam the tortilla. Add the cheese first, then buttered egg noodles, then the shredded beef stroganoff. Next add the mushrooms and the salsa. I couldn’t help myself so I added another little scoop of sour cream.
Wrap the burrito tight
My main two tips that I give people about rolling burritos is to steam the tortilla before filling, and then to wrap it in foil after you roll it. Keeping the burrito in the foil will help everything stay together! I have seen some questionably rolled burritos be saved by the foil.
Serve the beef stroganoff burrito
After you make all the burritos just give them to your friends or family and dig in! I served a little extra sour cream and salsa on the side too. There can’t be too much sour cream!
This beef stroganoff burrito is everything I wanted it to be! It tasted like stroganoff but the salsa gave it a unique spin! Plus it’s handheld so you can take it on the go!
The shredded beef really helped this feel more like a burrito than a wrap. Plus aren’t wraps usually cold? I promise this is a burrito!
Twists on the beef stroganoff burrito
You could make this stroganoff burrito vegetarian by just doing the mushrooms in the sauce instead of the beef, and adding a ton more mushrooms. Alternatively you could do a vegan meat brand in the sauce and then do the mushrooms the same way I did. You could also serve this with rice instead of the noodles to make it more burrito-y
For more fun burrito ideas, check out my meatloaf burritos, mapo tofu burritos, or his lamb kofta burrito!
Beef Stroganoff Burrito
Ingredients
Meat
- 2 pounds chuck roast or similar cut of beef sliced into 1 inch cubes
- 1 teaspoon salt
- fresh cracked black pepper
- 2 tablespoons butter
- 1/2 onion diced
- 2 cloves garlic
- 1/4 tespoon thyme
- 2 tablespoons cognac or similar alcohol I usually use bourbon
- 1.5 cups beef or chicken broth
- 3/4 cup sour cream
Salsa
- 1 cup diced pickles
- 5 fresno chili peppers minced
- 1/4 cup minced onion
- 2 tablespoons chopped parsley
- 1 clove garlic grated
- 1 splash lemon juice
- 1 teaspoon honey
The rest
- 8 ounces egg noodles
- 4 tablespoons butter
- 8 ounces mushrooms sliced thin
- 8 slices munster cheese
- 4 large tortillas
- more sour cream
Instructions
- Add a little oil to a hot pan and add the beef. Season with salt and pepper and cook for 5 minutes per side to brown on the edges.
- Add the butter and onions and turn heat to low. Cook 5 minutes to soften the onions.
- Add the garlic and cook 2 minutes. Add the thyme and cook 1 minute.
- Stir in the cognac and make sure to scrape the bottom of the pan to get any bits that are stuck and reincorporate them into the sauce.
- Stir in the broth and cover. Cook on low heat at a simmer for about 2 hours. You can do this in the oven at 300 if you prefer and you are using an oven safe pot.
- When the meat is fully tender and falling apart, stir and smash it to help it break up more. Remove from heat and stir in the sour cream.
Salsa
- While the meat is cooking, stir together all the salsa ingredients. Cover and set aside in the fridge until ready to use.
Everything else
- Add some oil to a frying pan and cook the mushrooms on high heat to char on all sides. Season with salt and pepper after they have reduced in size a bit.
- Bring water to a boil and cook the egg noodles to the package instructions. Strain and toss with the butter.
- I like to warm and soften the tortillas by putting them over one of your hot pans for about 20 seconds on each side. You can do this over the mushrooms as they finish cooking.
- Put the warmed tortilla down on a sheet of foil. put two slices of cheese down first. Then some buttered noodles. Next top with some of the beef mixture, then mushrooms, and then the salsa. I like to add another scoop of sour cream too.
- Roll up the burrito tight and wrap it in the foil. Repeat with all four burritos. Serve.