Destinharbor saidArt-- I like Beef Burgundy and I LOVE Beef Stroganoff but I've found something with more gravitas than the Burgundy and can be modified to make an amazing Stroganoff (by simply adding the sour cream and noodles just before serving*). And it is in the same Mediterranean flavors but with more depth. But you do have to like cooked pepper. It isn't spicy but the pepper flavor comes through and I don't think there's much better than the combination of beef and pepper. It is "Tuscan Beef" and comes from Cook's Illustrated. (myyearwithchris.wordpress.com/2015/03/06/tuscan-style-beef-stew) Takes forever to make and isn't cheap but is fun to do and always worth it. The recipe calls for Chianti but I substitute a Pinot Noir. Your Burgundy wine to drink is a better use of a good Burgundy. Or you could use Burgundy in it but I like the dryness of the Pinot when it cooks down. And I use a half and half mixture of bone-in short ribs and boneless short ribs. You want to leave the meat in big enough chunks that you still taste the meat as an individual flavor. And the marrow in the short ribs adds a nice depth to the slow cook.
*The recipe serves probably six guys so I usually have lots of leftovers. The first meal I make with red-new potatoes par boiled and finished in the oven basted with and mixture of butter and duck fat. And a clean veg like broccoli. By the second meal, it has developed into a more even flavor and that's when I'll do the Stroganoff. And a lot of recipes for Stroganoff call for mustard which I think is completely wrong. This recipe is Super.
There's a Beef Bourguignonne recipe at William-Sonoma that sounds good and got rave reviews.
OK, I've got time for a fuller answer now. And thanks again for the effort of your detailed reply. I can see some real potential with your suggestions.
I already saw recipes calling for Pinot Noir, a wine I happen to like. And it's part of the Burgundy family. Basting the new reds with butter & duck fat is something I haven't run across yet, but sounds intriguing. I love duck, have sometimes made Duck a l'Orange myself.
Tuscan beef is known to me, thanks to an Italian husband who loves Tuscan cooking. His favorite TV chefs include Mario Batali (Molto Mario); Ina Garten (the Barefoot Contessa); and Giada De Laurentiis. But even though I've encouraged these culinary interests for years, I'd also like for him to indulge me a little in non-Italian, non-Mediterranean cuisine. My comfort food area being mostly northern European, based on my own ancestry (primarily Dutch, Irish, and Slavic, with a touch of German & French). Although I must admit, like many US Americans, pizza and pasta are also on my comfort food list.
But for this Beef Burgundy and Beef Stroganoff I'd prefer to stick closer to the originals, as I first knew them nearly 60 years ago. And BTW, adding the sour cream to the Stroganoff at the end as you recommend is what I've read in several recipes.
In fact, I'm getting so excited I'm thinking more & more about attempting this myself. But cooking in "his" kitchen carries certain risks, not to mention what a demanding food critic he is. Just like when I try to play the piano for an audience, I fear the performance anxiety I may suffer. And while some sour musical notes cost little but my reputation & pride, sour food wastes money and denies him a good meal, the ultimate black mark in his book.
I only wish I could experiment without him around. Like when I was teaching myself how to make the poached eggs he loves, taking 3 tries before I got it quite right. But breakfast eggs are a lot simpler than these dishes. So that while I have the desire, it may be outweighed by the intimidation.
In any case, thanks again for your advice.