Reviewed: Oct. 28, 2009

I made this for dinner yesterday, it is really good! I added a small container of fresh sliced mushrooms to the ingredients, that is the only thing I did differently than what is called for. The husband loved it and it has officially been added to the rotation list

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RJHufford

Living In: Louisville, Kentucky, USA

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Reviewed: Aug. 3, 2009

This is so basic and easy, even my picky kid liked it. *snicker* He thought the portabello mushrooms I added were beef! I used VERY sweet onions and practically burned them giving it a rich sweet flavor. I agree that the sauce is too thick, however after I added a little Worcestershire sauce, I think it was fine. I think the proportions I used were: a big can (it said '45% more') of Campbells Cream of Mushroom soup and about a cup (maybe more?) of full fat sour cream.

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Joy Within

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Santa Clara, California, USA

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Reviewed: Aug. 2, 2009

Very Good, but sauce is too thick. Recipe is enough or two. Another review suggested beef broth, use at least 1/2c. Also try using onion soup mix instead, otherwise an excellent stroganoff!!!:)

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Megan

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

Living In: Georgetown, Texas, USA

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Reviewed: Jul. 8, 2009

Loved the flavor! I do recommend marinating the beef the night before cooking because it was a little tough. But overall a great dish.

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TARA LEE

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Reviewed: Jun. 30, 2009

I used left over Tri-tip, added sliced fresh mushrooms and about 2 tablespoons Worchestershire sauce, and I used a can of Golden Mushroom soup instead of the Cream of Mushroom Soup. Very tasty! Came together in no time and it's a great left-over make-over recipe!!! No one in the family will eat left-overs so I have to be cleaver and disguise left-overs and turn them into something new. This fooled everyone at the table, no one suspected that I used left-over Tri-tip in this dish. I'm so sneaky :+)

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Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Folsom, California, USA

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Reviewed: Jun. 8, 2009

I cook vegetarian so used Worthington Tender Rounds instead of meat. I followed the rest of the recipe as follows and it turned out great. Have made again.

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Judy Oliver

Cooking Level: Intermediate

Home Town: Dunlap, Tennessee, USA

Living In: Harrison, Tennessee, USA

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Reviewed: May 4, 2009

pretty tasty.

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jkowal

Cooking Level: Intermediate

Living In: Chilliwack, British Columbia, Canada

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Reviewed: Mar. 18, 2009

Pretty good! I followed the recipe pretty close, but added some seasoning to the meat when browning and also added some fresh mushrooms that I had sauteed in garlic for the extra veggies. That gave it that extra something it would have needed. Everything else was exact and I served over whole wheat rotini. Its going in my recipe box for sure!

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Christine

Cooking Level: Intermediate

Living In: Oceanside, California, USA

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Reviewed: Feb. 27, 2009

I have been using this recipe for years. It is one of my husband's favorites. Its economical & fast. I use the fat free soup & nobody can tell the difference.

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Charlene

Cooking Level: Expert

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Reviewed: Feb. 6, 2009

Very yummy and oh so quick and easy! First batch was a little thick; I think next time I will add water or beef broth until it's a preferred consistency. Will definitely make this again and again.

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MaBe227

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Reviewed: Nov. 22, 2008

Quick and easy recipe! I used 2 cans of the cream of mushroom, used 1 cup of fat-free sour cream added black pepper and garlic herb spice and it was superb! Will definitely make again!

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