A good start for stroganoff. Less liquids will make it less soupy and cut the onions in half.

I loved the flavor of this recipe! Like others, I had problems with thickening the sauce so it was a little runny.

I took some liberties w/ this recipe to make it more healthy. I subbed ground turkey for the beef, msg-free chic broth for the beef consomme, & used light sour cream. I appreciate the base recipe though as this was very good. My husband LOVED it.

Very good! I followed other users' suggestions about thickness of sauce. The beef didn't have a whole lot of flavor so I'm going to try marinating the beef in the beef consumme next time.

This recipe wasn't bad but it came out very soupy. I notice some other reviews mention using broth instead of consomme but I used the consomme and it still came out very liquidy. Maybe trying a little less of that or maybe a little more flour to thicken it up.

This was a good base recipe, but I did make a few changes. I used a large skillet and browned the onion and garlic in the butter, then I added the steak, followed by the mushrooms. When the steak was cooked, I added the flour to the pan and stirred it for a few minutes to cook it through. Then I slowly stirred in beef stock (I was fresh out of consomme). I added 1 TBS of worchestershire sauce instead of the burgundy to bring out the beef flavor, then allowed it to come to a boil for several minutes for the "roux" to develop its full thickening power. I added about 1 TBS of fresh lemon juice, but will leave this out next time as we felt it overpowered the other flavors in the dish. The sour cream makes the dish, and the sauce was not too thin, but was just right. I did need to add salt and black pepper, though. I agree that the recipe, made as stated, only feeds four with no leftovers to speak of.

I too followed the advice of lessening the onion amount and cooking the beef up-front. I added cooking sherry and re-hydrated/ & chopped wild mushroom to the mix. I rated this four on the initial recipe and 5 with changes

Based on other reviewers' comments, I cut the onions in half and added more garlic. I also browned the meat before cooking the onions. The house smelled WONDERFUL when I was cooking but the stroganoff itself seemed a little bland. I will try this again, varying the quantities of the ingredients and see what happens.

Great base recipe. I added extra mushrooms and beef. Wonderful and even better the next day! THank you!

the best tasting recipe i have tasted...i make it frequently...

I cooked this recipe exactly as written. I did not really think that it was thick enough. I enjoyed the flavor though. Very good. Next time if I use this recipe, I will make it just a bit thicker.

Excellent flavor!

This is the best recipe I have found for Stroganoff. I used a little more than 14 oz of the consomme and it just required a little more thickening. Other than that, no changes - It was perfect!

Good and simple recipe. Family enjoyed and there wasn't drop left.

I think this recipe turned out really well. I did make a few changes...I tossed the raw sliced meat with salt, pepper and about 2 tablespoons of flour. Then I browned the meat BEFORE I cooked the onions, etc. Once the meat was browned I removed it from the pan with the "gravy" that was made from the drippings and the flour. Then I added a bit more butter to the pan and sauteed the onions and garlic in the SAME pan - this way you get the flavor from the leftover drippings and browned pieces in the pan (some reviews said the flavor was bland so I thought this could help). I also cooked the mushrooms longer than the recipe called for to cook out more moisture since many previous reviews said the sauce was too runny. I also used 1/2 the amount of onions called for, added a few glugs of Brandy rather than Burgundy (I didn't want my sauce to be reddish), and didn't use quite as much lemon juice as called for in the original recipe.

EXCELENT RECIPE i USED SMALL ONIONS AND IT WAS PERFECT AS IS (W/OUT BURGANDY) i EMAGINE THE BRANDY WOULD MAKE IT MOR SAVORY & ROBUSK

This was OK, but not the "best". I am still searching for a good stroganoff recipe. The onions were overpowering plus something just seemed to be missing. Way too many noodles for the amount of beef mixture.