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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Reviewer:

Traci's Kitchen

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Modesto, California, USA

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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Reviewer:

curlyqfun

Reviewed: Aug. 4, 2009

We all liked it--tasty!

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Reviewer:

Errica

Cooking Level: Expert

Living In: San Jose, California, USA

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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Reviewer:

julie

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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Reviewer:

tamara526

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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Reviewer:

Mrs. T

Cooking Level: Intermediate

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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Reviewer:

kinker020

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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Reviewer:

Kim

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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Reviewer:

Marvelous

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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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