Reviewed: Jan. 24, 2012

I absolutely LOVE this recipe! I used Beef Tenderloin, olive oil in place of vegetable oil, Marsala cooking wine, increased the onion to 1/4 cup and the garlic to 1 Tbsp (I love onion and garlic), added some salt and pepper. It is the best Beef Stroganoff recipe I've ever used!

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Reviewer:

Becky Gregg

Home Town: Oklahoma City, Oklahoma, USA

Living In: Haslet, Texas, USA

Reviewed: Jan. 13, 2012

I found this recipe absolutely wonderful! I've cooked for many years at a restaurant. The only thing I can say about the purple thing. Is what purple thing??. I'm betting they either bought red wine vinegar instead of dry red cooking wine or they didn't boil the mixture of wine and broth long enough. A patron said this was heavenly!!!

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Reviewer:

Kendrea

Reviewed: Aug. 15, 2011

I used stew meat in this recipe as it was cheaper. I upped the onion and garlic (whole large chopped onion, several cloves of minced garlic) and because I had Campbell's Beef Broth, which is double strength, I used just one 10.5 oz. can. Because I had stew meat, after the broth and wine had been added to the skillet, I brought it up to a boil and then covered it almost totally (I wanted it to be able to vent, so the sauce could reduce) and let it simmer for a little over an hour. I then added the sour cream. This turned out really well but we all thought it had a little too much wine. The color really was off-putting and the wine flavor was really prounounced over everything else. I think this would be just right with half the amount of wine and a little more spice. Maybe some oregano and basil?

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11 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Mar. 7, 2010

I made this recipe exactly as written. I think I know what is the problem with this recipe (other than it is purple). The prominent flavor is not beef. The beef flavor is lacking. Add that to the less then appealing color, and it just doesn't work.

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8 users found this review helpful

Reviewer:

Andrea

Cooking Level: Intermediate

Home Town: Hagerstown, Maryland, USA

Living In: Frederick, Maryland, USA

Reviewed: Oct. 8, 2009

This recipe was good; I subbed ground beef because that was what I had on hand, and decided not to use red wine but rather cream sherry, after reading reviews. I also decided to put the sauce together a little differently, making a roux first and adding the sour cream at the end as I am used to doing with stroganoff.

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5 users found this review helpful

Reviewer:

DECAFinNW

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Sidney, Nebraska, USA

Living In: Port Orchard, Washington, USA

Reviewed: Jul. 7, 2009

i didnt not like it when i made like it said to no good for me

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Reviewer:

gomez

Reviewed: Mar. 3, 2009

We love Stroganoff and this is my favorite recipe. The red wine really makes it. It also freezes well.

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6 users found this review helpful

Reviewer:

Dee

Reviewed: Feb. 16, 2009

This picture is misleading. I followed the recipe exactly and it was PURPLE because of the 1/2 cup red wine. It tasted totally fruity and the off color

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14 users found this review helpful

Reviewer:

madrilena

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

Reviewed: Feb. 7, 2009

This didn't taste much like the stroganoffs I'm used to. I usually love to cook with wine, which is why I tried this recipe, but it was overpowering and possibly out of place.

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Reviewer:

Christine

Cooking Level: Intermediate

Living In: Olathe, Kansas, USA

Reviewed: Jan. 24, 2009

this was a delicious dinner. I made it while my parents were down visiting. It was a hit. I used a combo of fresh mushrooms and some canned mushrooms. It was very tasty w/ no leftovers!

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12 users found this review helpful