This is decent, but nothing to write home about. I followed the suggestions of other reviewers and added sauteed mushrooms toward the end (so glad I did), doubled the soup, water, and onion (also glad I did that), and added a bullion cube, as well as garlic, salt, and pepper. This would have been quite bland (and not saucey enough) without those changes. I don't plan on making this recipe again, but it does inspire me to try to come up with a crock pot version of my mom's stroganoff recipe.

Reviewed On: Nov. 21, 2009

A delicious and very versatile dish! I followed the recipe as written, except that I used tofu rather than paneer. I just cut the tofu into small cubes and sauteed it in a blend of turmeric and cayenne pepper, and that flavored it nicely. My husband and I both loved this, and I will be making it again soon. Next time I'd like to try it with cauliflower and okra in place of the green beans and green peppers. Chickpeas might also work well in this dish.

Reviewed On: Nov. 18, 2009

What an interesting and appealing blend of flavors! After mixing in the pasta, I was concerned that there were too many noodles for the amount of sauce, but it turns out that the sauce is so flavorful that a little goes a long way. I rinsed the anchovies, as another reviewer recommended, and the dish definitely was not lacking in salt!

Reviewed On: Nov. 3, 2009