My mom introduced me to this recipe right after I returned home from school two years ago, and it has been a regular meal for my family and I! It's quick and easy (just like I prefer,) the sauce is rich, and the meat tender! I tend to add seasoning salt to kick the taste up a notch.

Try adding a jar of tomato sauce to this. Thats how I've always made beef stroganoff, my mom's way. I love it with rice or egg noodles and some garlic bread!!

this isn't beef stroganoff....not in the least...no seasonings and no flavor..of course you didn't taste anything but the sourcream.

I`m giving this recipe four stars because it`s a great start to making stroganoff. like the other reviewers i added some spices and about half the sour cream I also added some cream cheese i had just to use it up. It came out great!!And it passed the patented fussy one year old eater test!

This was as stated a very basic recipe. I added a container of mushrooms and served it over egg noodles. It was very bland and soupy. I will be trying Slow Cooker Beef Stroganoff III next in my search for the perfect stroganoff to add to my rotation.

Really good! Everyone liked it! I used 3 cloves of garlic, finely minced onion, paprika, a few splashes of white wine..oh and about 1/2 cup non fat sour cream, and flour to thicken.

Love this recipe!!! So easy. Used oil instead of butter added garlic and 2 pounds fresh sliced mushrooms. Also added flour to thicken sauce, salt and pepper. Will make again.

This was very,very, easy and came out very good. I added a little flour to thicken it up a bit and about 8oz of sourcream instead of 16oz. Served over egg noodles.

i thought this recipe was good my kids liked it alot. i did change the serving size to 3 and only added about a half a cup of sour cream, salt and pepper to taste and i also added a little corn starch to thicken the sauce. turned out very well.. will make this again. thanks for listing this recipe.

This was a big disapointment. The flavor of sour cream overwhelmed the dish, that really did not make as much as claimed. The bland flavor was really in need of a good kick. Will NEVER make again.

I thought this recipe was great!! Only change I made was that I added 2 big scoops of sour cream instead of the whole container. Thanks,Sue!!!!

It's delicious but it doesn't look like much....

One of my favorite quick dinners, so much better than overpowering good beef with cream of mushroom soup! I saute mushrooms along with the beef and onions and add 1/2 teaspoon of paprika before adding the sour cream. 16 oz of sour cream is too much however, I think 8 oz is about right. Make sure you don't overcook the beef and be very carefull after adding the sour cream, if you bring it to a boil it will curdle, just let it warm up and serve immediately.

average at best.

I followed every instruction and would NEVER make this again. The sauce did not turn out very smooth. My advice is this - do not try to make a stroganoff dish without the cream of mushroom soup!

I have made another stroganoff from this site and it was amazing...and this one just didn't wow me like the other did. It turned out very runny and truly didn't taste very well. All the same, thanks for posting.

I gave this recipe an excellent rating because with a little modifying- Sue's recipe is just the start of a terrific stroganoff. * Substitute veg. oil for butter * I used a sirloin steak. I partially froze it to make slicing strips thin and easy. * Fresh mushrooms are a must!! Baby bellas or crimini will do. * A splash of dry sherry adds wonderful depth of flavor *Beef broth will remove the coveted brown bits from bottom of skillet. *8 oz of sour cream is sufficient *Add Paprika, freshly grated black pepper & kosher salt to season dish to perfection. My food critics, a husband and five kids loved it. Even the vegetarian high school senior loved the mushroom loaded sauce. Thank you, Sue for the beginnings of a mouth-watering dinner.