Reviewed: Oct. 19, 2007

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.

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JessicaB.

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Reviewed: Sep. 29, 2007

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

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ChefAdams1

Cooking Level: Expert

Home Town: Chico, California, USA

Living In: Citrus Heights, California, USA

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Reviewed: Sep. 18, 2007

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.

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MARIO1

Cooking Level: Expert

Home Town: Abilene, Texas, USA

Living In: Early, Texas, USA

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Reviewed: Sep. 12, 2007

very tender meat, has just the right blend of ingredients for wonderful flavor!

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JUDYBG

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Reviewed: Aug. 28, 2007

very good taste!!!

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svetka69

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Aug. 12, 2007

his was good. Couldn't fine Consomme sO I used broth and I do remember the sauce being a little thin but still, really good.

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stephanie

Cooking Level: Intermediate

Home Town: Lompoc, California, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 17, 2007

Very versatile recipe. Due to allergies I was able to make this recipe dairy free and it still tasted great.

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Puddin' Cup

Living In: Duluth, Minnesota, USA

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Reviewed: Jul. 13, 2007

We liked this recipe as it had a very good flavor. I did add 1 TBL of lemon juice to the marinade. Think I will try the marinade with steak.

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Marianne

Home Town: Ivesdale, Illinois, USA

Living In: Saint George, Utah, USA

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Reviewed: Apr. 11, 2007

i only made half the recipe and i used a can of beef broth instead of consume,i had to add one more tablespoon of flour and water because it wasnt thick enough ,it worked perfectly,delicious.next time i'll try it with groud beef

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hoot_lover

Cooking Level: Intermediate

Home Town: Bathurst, New Brunswick, Canada

Living In: Phoenix, Arizona, USA

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Reviewed: Apr. 4, 2007

I adjusted this recipe alot , and came out with a better tasting stroganoff . The first time I made it , it came out waterey ( i used consomme ) and tasting of onions and lemon, no beef flavor at all. This time I skipped the lemon juice, and consomme and halved the onions. I used packaged brown gravy mix instead of the consomme and mixed the sherry with the flour before adding it to the sauce to thicken it . It came out much more flavorful and alot thicker , more like a gravy instead of a runny sauce . My family didnt like it the first time we made it and wound up ordering take out for the night . This time they absolutely raved about it !

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Janet M.

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: High Ridge, Missouri, USA

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Reviewed: Mar. 17, 2007

This was very yummy! I used a boullion cube & water in place of the consomme & wine. I also used 3 cloves of garlic, & canned mushrooms. Since I was out of noodles, I sliced potatoes & boiled them and served it over the potatoes.

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ONETHRIFTYMOM

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Reviewed: Mar. 12, 2007

Something in the recipe gave it a funny taste. I thingk it was the lemon juice. If I were to make this again I would leave the lemon juice out and see how that tasted.

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Chrissy

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Reviewed: Mar. 7, 2007

This was easy and quite tasty. I reduced the onions to only half an onion and it was perfect. In the future I will substitute a potent beef broth for the consomme. I read the ingredients of Campbell's Beef Consomme and there is nothing mmm mmm good about it!

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MegaFitz

Cooking Level: Intermediate

Home Town: Camarillo, California, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Feb. 25, 2007

I have been using my own recipe for this dish for years and recently decided to try this one for a change. It was absolutely beautiful and I will definitely use it again. I added slightly more wine than suggested and I felt being sreved with noodles doesn't do this dish the justice it deserves. Try it with rice or potatoes next time for a change Yum.

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Dolly

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Reviewed: Feb. 1, 2007

I followed the recipe to the letter and it was not good. The sauce was very watery (despite actually adding corn starch when it was clear it wasn't thickening) and extremely bland. The boiling phase caused the meat to be bland and tough. I'll continue looking.

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GENABUS

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Reviewed: Jan. 30, 2007

For the first time, I followed the recipe exactly, and it came out really good. Quick and easy to make, under 30 minutes. I will be making it again! I wonder if reviewers with watery sauce used consomme or beef broth. I used consomme with gelatin added and my sauce was almost too thick!

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queenbuffet

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Reviewed: Jan. 22, 2007

Very similar to the stroganoff I have been making for years. Only changes I make is coating the beef strips in seasoned flour before browning them, and adding a little worcheshire with the sour cream at the end. A classic!

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Jan. 10, 2007

I may not have made it correctly, but my sauce was a bit too watery (and yes, I did use consomme). I also thought it wasn't as flavorful as I hoped so I added a tiny amount of mustard and some peppers. It was alright. I just may not be a Stroganoff kind of gal. PS- pay attention to the number of servings, I didn't and ended up eating this mediocre dish for days!

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Prolly Pauli

Cooking Level: Beginning

Living In: Cincinnati, Ohio, USA

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Reviewed: Jan. 2, 2007

This is awesome! I substituted 4 green onions, and included 4 garlic instead of 2. I also added Campbell's mushroom/onion soup. Instead of Burgandy, I used medium-dry red wine. I am from Nova Scotia and Jost's Terra Nova compliments the flavour exquisitely.

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lisa kreitzer

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Reviewed: Dec. 31, 2006

Very tasty! I could not imagine ANYTHING with two onions so I cut it done to a half of an onion. I used broth and it came out great. Also substituted frozen meatballs.

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