Reviewed: Oct. 19, 2009

We enjoyed this!!! For years I have been making stroganoff with Cream of Mushroom soup. When I learned that there is MSG and other chemicals in the soup that isn't good for you, I wanted to find something that was better, something that used natural ingredients. This was perfect..and easy!

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Karen

Cooking Level: Expert

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Reviewed: Sep. 5, 2009

My husband and children love hambuger helper which I cant stand.... So I decided to go with this recipe after reading a few reviews on it. This recipe was very easy and quick to prepare. The flavor idea seem to be on point but, we are comparing it to hamburger helper. My family and I both felt it was way to oniony (12 servings ask for 3 onions finely chopped.) We also thought the sauce was not thick enough. I felt the final sause was not rich enough. My children felt it taste to much like wine. My husband and I liked the Burgandy wine flavor. Next time I think I will use 1 1/2 onion for 12 servings and use half cream cheese and half sour cream to make it creameir thicker and richer. I even think I will marinade the beef in white wine and seasoning before cooking, leave out the burgundy too. If its wonderful I will be sure to let you know!!!

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Queen Valendra

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Reviewed: Sep. 1, 2009

MMmmm good!.. I made a few substitutions, sherry for the wine and canned mushrooms. I cut the lemon back to about 1T and seasoned my beef well with garlic, salt, pepper and cayenne (my favorites). I had some homemade chicken stock in the freezer and I used that; sprinkled some flat leaf parssley on top when I served it. This is a hubby pleaser!..

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Aug. 6, 2009

I didn't add the entire container of Sour Cream b/c my husband isn't a fan of it. So glad I didn't. It was very rich already. But so good

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curlyqfun

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Reviewed: Aug. 4, 2009

We all liked it--tasty!

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Errica

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Jul. 5, 2009

Iwas looking for a recipe to use leftover chuck roast from the night before otherwise I followed the recipe exactly and it was delicious. Even my picky husband liked it.

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julie

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Reviewed: Jun. 22, 2009

There isn't much flavor to this recipe and my sauce didn't really thicken as it should have. Next time I am going to add a bit more garlic, and season my beef with salt and pepper and work on the thickening of the sauce and I think it will be better.

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tamara526

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Reviewed: May 26, 2009

This is a good one! I substituted the mushrooms with peas, and added 2 dashes of cayenne pepper.

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Mrs. T

Cooking Level: Intermediate

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Reviewed: May 24, 2009

The suggested THREE tablespoons of lemon juice spoiled it. I should have followed my instincts and the comments of some reviewers.

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kinker020

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Reviewed: Apr. 29, 2009

Wonderful. I used this as a make ahead meal.I had 1 pound of leftover cooked sirloin roast. Used a skillet to cook the onions/garlic/mushrooms in butter. Removed from heat. Added the sliced beef to skillet. Used a separate saucepan to whisk 10 oz of beef broth/lemon/wine then added in 3T wondra/2T broth/1 T butter. Poured this into the skillet and mixed all together. Let it cool and "rest" in fridge for a 3 hours. At dinnertime, I made the noodles. Added the sour cream to the skillet and then reheated and served over hot egg noodles.

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Kim

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Reviewed: Apr. 27, 2009

I first looked at this recipe a very long time ago, and since then it has become a definite family favorite. I now no longer even use the recipe and just add stuff to taste, using the basic guidelines. I don't add lemon juice, I use beef broth and cornstarch, and only about 1/2 cup sour cream, plus seasonings to taste, such as parsley and lots of garlic. The way I make it (which I can't pinpoint exactly, and was once this recipe) is absolutely fantastic and is now the only stroganoff we ever eat at my house. Rave reviews from everyone who tries it.

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Strawberry

Cooking Level: Intermediate

Living In: Sedona, Arizona, USA

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Reviewed: Apr. 15, 2009

I added some browning liquid and used 14 oz. of beef broth instead of "consumme" since I wasn't sure what that was... I just realized today that I totally left out the sour cream, and it was still very yummy!

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toivosgrl55

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Reviewed: Apr. 10, 2009

This was a hit with the fam! I've been looking for a good recipe for stroganoff and Hey! this one has been added to my personal recipe collection.Thanks for posting. We all sat after the stroganoff and noodles were gone from the plate, licking the gravy. Normally a slogan for chicken but I must say this dish was literally, finger lickin' good!!!

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4blessings

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Reviewed: Mar. 19, 2009

I enjoyed this dish. I used homemade beef stock and cooking wine which added a salty taste.

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cocoakay

Home Town: Woodburn, Oregon, USA

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Reviewed: Feb. 27, 2009

This was great! We're eating low carb, so we just didn't put it on noodles, so I omitted the flour, used less onions, and more mushrooms. Otherwise I made the recipe "as is". Broth was "runny", but we didn't care.

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Anne in Minnesota

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Bloomington, Minnesota, USA

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Reviewed: Feb. 19, 2009

i didn't have mushrooms or garlic so i substituted garlic powder and made it just like the recipe stated. it was fantastic! the whole family loved it! thanks!

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jeneelouise

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Reviewed: Feb. 4, 2009

This was the best Stroganoff we have ever had. I served it with green salad and steamed broccoli/cauliflower. Thanks for sharing your recipe. Excellent!

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BRUNCH

Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA

Living In: Bellevue, Washington, USA

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Reviewed: Jan. 28, 2009

Not as good as My Auntie Lisa's but still delicious

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cookingforlove

Cooking Level: Expert

Home Town: Radium Hot Springs, British Columbia, Canada

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Reviewed: Jan. 4, 2009

With a few small alterations, it was a very good, standard stroganoff. I used beef stock instead of consomme, and only about 1 1/4 cups. As with many others, I browned the beef first. Instead of mixing the flour with water, I added it directly to the pan after cooking the onions and garlic, then deglazed with the wine. It yielded considerably less than 8 portions - probably more like 5.

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PDX Cooks

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Reviewed: Jan. 4, 2009

This was delicious, the lemon juice was a key ingredient. I don't like to review recipes that I've modified but I did do one thing differently to this recipe by using sliced up New York roast from a previous meal. This is an easy recipe and the end result is fantastic.

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