Reviewed: Mar. 7, 2012

Very good, I added cream of mushroom instead of regular mushrooms. Also I did hamburger instead of steak, good flavor.

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Reviewer:

heavensway

Cooking Level: Expert

Home Town: Woodland Hills, California, USA

Living In: Centennial, Colorado, USA

Reviewed: Feb. 6, 2012

Delicious! Based on other reviews, I coated the beef in flour, salt and pepper, then browned. Removed from the pan, then followed the directions in the recipe. I omitted the mushrooms (we don't like them) and wine (didn't have any). Went to add the sour cream and discovered I didn't have any! So I substituted plain yogurt. Hubby, kids and I all loved it.

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Reviewer:

Emily

Cooking Level: Intermediate

Reviewed: Jan. 3, 2012

The flavor was really good even prior to adding sour cream. I didn't have beef consomme or stock so used chicken broth with 3 beef bouillon cubes. The best stroganoff and the last recipe I'll use!

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Reviewer:

WIKINITT

Reviewed: Dec. 18, 2011

eh... would definitely brown the meat before and i found the sauce to be far too thing. I used consomme and not broth...

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Reviewer:

rebecca

Cooking Level: Intermediate

Home Town: Hattiesburg, Mississippi, USA

Living In: Nashville, Tennessee, USA

Reviewed: Nov. 27, 2011

Followed the recipe, but could not get the sauce to thicken even a little bit. Also, it didn't really have much flavor.

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Reviewer:

JamieG

Reviewed: Nov. 8, 2011

I found this recipe to be a little bit bland the first time around, so I made a few modifications...I replaced the red wine will Amontillado, and I also added a pinch of ground caraway seeds a a 1/4 teaspoon of dried dill to the sauce.

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Reviewer:

hellokitty

Reviewed: Nov. 6, 2011

I loved it, but I was short several items to make it. The next time I make it it'll taste like Beef Stroganoff should.

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Reviewer:

oremor131

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Thomasboro, Illinois, USA

Reviewed: Nov. 2, 2011

This was pretty good, but I wouldn't really call it "the best" It never really thickened up like stroganoff usually does even though I used 3 T of flour. I added worcesterchire, onion powder and freshly ground pepper while I was browning the meat to add more flavor and I will definitely do that again. Also, using portobello mushrooms was nice because they are hearty and rich tasting. I will probably make this again since I like that I can make it even if I don't have a can of cream of mushroom soup handy. So many other recipes use that and it's nice that this one uses all fresh ingredients. I also liked the kick that fresh lemon juice added. I have a recipe that uses red wine vinegar instead and it was also good that way.

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Reviewer:

Carrieh82

Cooking Level: Intermediate

Reviewed: Sep. 20, 2011

Great flavor and easy to prepare. We loved it and I'll be making it again. Funny story, my boyfriend instantly went to the soup aisle to pick of cream of mushroom soup because that's how his mother always made it. He's a believer now. Fresh ingredients only make this a mouth watering dish.

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