Reviewed: Mar. 4, 2012

I followed the recipe exactly and was a little disapointed. It seemed to lack very much flavor.

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Reviewer:

JOC

Cooking Level: Expert

Living In: Shawnee, Kansas, USA

Reviewed: Feb. 7, 2012

This is a great quick stroganoff. I like to use a cheap cut of meat with this (you CAN use beef or pork stew meat and have it come out fabulously and fake it, I do it all the time) and let it simmer in the sauce for an hour. The longer it simmers, the more tender the meat gets. Right before serving, I like to add a good amount of sour cream and a teaspoon each of dried oregano and dried basil. This doubles well and the leftovers always reheat wonderfully. We like this best over buttered egg noodles. NOTE: Any Campbell's mushroom soup will work in this recipe, I like to use the "beefy mushroom" soup if I have it on hand.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Feb. 6, 2012

I made this for dinner the other night along with roasted garlic mashed potatoes and I thought it was really good! I actually think it would be better with plain old noodles though. I followed the recipe, but I added a clove of minced garlic and a pinch of thyme. Very good recipe. I would like to make it without canned soup the next time. If anyone has a really good recipe for golden mushroom soup (that won't alter the taste of this recipe), it would be much appreciated ;)

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Reviewer:

marvelsphynx

Cooking Level: Expert

Reviewed: Jan. 22, 2012

Easy recipe and delicious. I added more wine but had to thicken sauce. The house will smell heavenly while cooking. Easy meal for a dinner party.

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Reviewer:

JEREZA

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Jan. 14, 2012

I didn't love this. I made it as written, with the exceptions of adding a couple cloves of garlic and two stems of fresh thyme. Oh and I made a mistake and added a cup of wine instead if a half (this wasn't the problem...lol). The flavor was flat and a bit tinny and the texture of the sauce was unpleasantly slippery. The family ate it but I won't be making it again without crisping some bacon and skipping the canned soup in favor of sauteing the mushrooms in the bacon fat and adding beef stock, then reducing. Served with egg noodles but I think rice or mashed potatoes is a better choice for this kind of dish, I find myself chasing the noodles around and trying to stab them.

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Reviewer:

SomedayGirl

Cooking Level: Intermediate

Reviewed: Dec. 3, 2011

The noodles look a little overcooked....two stars for effort...

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Reviewer:

Jackie

Reviewed: Nov. 15, 2011

Delicious. As suggested in other reviews, I added garlic with the onions and a bit more wine. Also added frozen pepper strips. Will make again for sure.

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Reviewer:

Trish H.

Reviewed: Oct. 4, 2011

To make this a lot quicker, I put seasoned flour in a ziplock bag, then added 1" cubes of beef; shook them to coat with flour, then added half to a searing pan of canola oil with a little EVOO for flavor. After the first batch was done, I seared the 2nd batch, then poured 2 cans of soup and 1 soup can of red wine into a bowl. Stirred together, then added to the pot of simmering beef and mushrooms (baby bella have more flavor than plain white, IMO). Set on low on my gas stove and simmered for 2 hours; served over wide noodles (no yolks). Use the same red wine you'd serve with a meal for the best flavor. This is a keeper!

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Reviewer:

Johanna

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Aug. 16, 2011

This was great! I substituted grape juice instead of the wine. Everyone loved it.

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Reviewer:

scarlett

Cooking Level: Intermediate

Reviewed: Aug. 2, 2011

Very good. I didn't have golden mushroom soup, so I used plain cream of mushroom. I also added fresh garlic and some garlic salt and pepper because it was a little more bland than I normally like. Also, I used beef tenderloin coated with flour instead of sirloin. I doubled the sauce and used merlot. The way I made it was a 4 star, but I'm giving 5 stars because I can imagine the golden mushroom soup would be alot better!

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