Reviewed: Nov. 21, 2009

This recipe was a great start to learning stroganoff. I felt as though the end product didn't match my expectations, though overall this was a good meal.

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San Diego Jen

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Reviewed: Nov. 18, 2009

LOVE IT! Takes a little work and a little time, but the payoff is worth it.

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LJ

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Reviewed: Nov. 16, 2009

This had such a wonderful flavor. I thought I had condensed beef broth but did not so I had to use condensed chicken broth. I was really worried but the flavor was delicious! My 18 month old even loved this and kept asking for more!

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Carrie

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Reviewed: Nov. 16, 2009

I don't typically keep wine in the house so I ended up using beer instead. I soaked a chuck roast for a couple of hours in the beer ahead of time and ommitted adding it to the sauce at the end. While I am sure it gave it a different flavor, it was DELICIOUS! My kids ate it up and asked me to make it one of our regular meals! I didn't have egg noodles in the house one time making this so I made homemade dumplings instead. I also used flour instead of corn starch but used a bit less than what was asked for. If I thought it was getting too thick I just added a little more beef broth to thin it out. But I do like a thicker gravy. This is very good! Thank you for the recipe!! 8D

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bethm

Cooking Level: Expert

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Reviewed: Nov. 12, 2009

This was really good, and I had everything on hand to make it. The whole family loved it! The only I changed, was I used white onions rather than green onions.

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ChefBeth

Cooking Level: Intermediate

Home Town: Lake Forest, California, USA

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Reviewed: Nov. 12, 2009

I love this recipe and so does everyone in the family. The flavors are incredible. The only personal touches I make to it are to use sirloin roast for the meat, use a yellow onion instead of the green onions (more as a convenience) and I saute 6-8oz sliced portabella mushrooms with the onion instead of using the canned mushrooms. Serve over egg noodles.

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Ray Altmas

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Reviewed: Nov. 11, 2009

5 stars. great feedback

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flem563

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Reviewed: Nov. 9, 2009

I skipped the wine and added more broth and it was delicious! Will definately make it again!

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UmSulieman

Cooking Level: Expert

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Reviewed: Nov. 7, 2009

Wonderful Recipe! (because of what I normally have in my kitchen I made a few changes, the original recipe is great too) I use ground turkey instead of chuck roast, one yellow onion in place of the green onions and sub sherry for the white wine. Delicious!! My kids and husband love it.

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Parsley Diva

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Reviewed: Nov. 7, 2009

This has become a staple in our house. Everyone loves it. I don't change a thing.

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merlethecat

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Reviewed: Nov. 7, 2009

wonderful. i adapted this for my crock pot to make it easier. i also used white onions instead of green and fresh shrooms. i threw the meat, flour, spices(i added garlic and 1Tb paprika), onions and mushrooms in a bowl and mixed. sprayed the crock pot w/ pam. added the meat mixture and the rest of the ingredients except sour cream. cooked on high 3 hrs. then i dropped some fresh pasta dough into the simmering sauce for dumplings. cooked another hour then added the sour cream. i am going to start keeping homemade pasta dough in the freezer just for this recipe.

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Nov. 6, 2009

This is a GREAT recipe! I changed it up a bit as I didn't have some ingredients and just wanted to try something different. But this will be a staple in my home from now on. It is WONDERFUL!! I used 1 pound Ground beef as that is what I had defrosted. and I used Stone ground mustard in place of the dry mustard. Used all other ingredient amounts but changes some. I used the green onions, white wine, and flour. I browned the beef in the butter, (will be cutting that back to 1/4 cup), added the green onions, broth, wine, mustard and flour. Let simmer until it thickened a bit. then removed from heat, and added the sour cream. and served it over egg noodles, and topped with some of the green onion tops. Thanks for sharing your recipe with us!!

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ChoppedOnions

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Reviewed: Nov. 5, 2009

Very good! Especially liked the tang of the mustard, I used dijon. For the beef I used rib eye as that's what I had on hand. Used fresh sliced mushrooms, regular yellow onion and added a clove of garlic. Other than that followed everything else. Thanks for the recipe. I'll surely use it again. Tasty comfort food and simple to prepare.

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2009

This is a very good recipe! The first time I made it I followed the reviewer comments. The second time I made it I followed more so the original recipe. It's great with the chuck roast and white wine. I added 1 tbsp of minced garlic and 1/2 medium onion. I didn't cook the beef until after I sauteed the mushrooms, garlic and onion. I seasoned the beef with salt, Lawry's seasoning salt, and lots of ground pepper. I also added 1 tbsp of Worchestire sauce and only used a capful of white wine versus 1/3 cup. Great recipe!!!

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kristiesmail7

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Reviewed: Nov. 3, 2009

I've been putting off making

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Shamim B.

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Rochester, New York, USA

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Reviewed: Nov. 2, 2009

We really liked this recipe except the wine really watered down the sauce at the end. Instead simmer with the wine so the alcohol and extra water with evaporate out. We also added 1/2 a cup of sour cream to make the sauce a little thicker. Overall a nice change for a basic recipe.

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feather

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Reviewed: Nov. 2, 2009

I used round steak instead of a roast for easier slicing and since you let it simmer for tenderness it never really made any difference. I couldn't stop eating this it was so good and neither could my children. I couldn't believe it! However, I was almost undone at the thought of how much butter I added but, oh my, how it added to the flavor.

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Anjilee

Cooking Level: Intermediate

Home Town: Americus, Kansas, USA

Living In: Pratt, Kansas, USA

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Reviewed: Oct. 29, 2009

It tastes good but needs a lot of tweaking. That to me, is a mediocre recipe. The amount of butter in it disturbs me. Like many reviewers, I marinated the beef in red wine and took out the white wine. Saute fresh mushrooms instead of canned. Try adding 8-10 drops of tabasco sauce and a can of tomato soup and half the broth - you may not even need it at all. This will create a sweeter, tastier version of this otherwise unremarkable stroganoff.

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Rebecca

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Oct. 22, 2009

This was absolutley fantastic. I followed the recipe exactly except for using a little more beef broth. The can i had was more than 10oz and I used the whole can. I also used already chopped up beef stew meat instead of taking all the time to cut it up myself. That is what I always use for stroganoff and it was really good. I will definatley be keeping this recipe to make in the future. My boyfriend is a hard one to please and he LOVED this!

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chelsieh

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 21, 2009

I mostly followed the recipe as is except that I omitted the mushrooms since I don't like them. My husband didn't care for it (he likes the packaged kind better) but I thought it was good. Not as flavorful as I would have expected but I would make it again.

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