Reviewed: Nov. 16, 2012

Quick and easy. A good week-night meal.

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Reviewer:

Marc Minish

Cooking Level: Intermediate

Home Town: Decatur, Alabama, USA

Living In: Huntsville, Alabama, USA

Reviewed: Aug. 14, 2012

Good basic stroganoff. I used ground round and about 1/4 c chopped onion. I didn't have sherry so I subbed it and the water for chicken broth (adding another cup of broth) and I tossed the dry noodles 4 oz. worth right in the skillet with the meat and broth and cooked it until they were done, about 15-20 minutes. I subbed a spoonfull of ketchup for the tomato paste and sour cream for the yogurt. This turned out well and I'd fix it again.

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Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Aug. 22, 2011

I did as the recipe called for and did not salt the beef because some had commented that it turned out salty. Wish I had. Ended up adding some beef boullion for flavor and that did it. I also added a small can of mushrooms. I am definitely throwing it into rotation because it was so easy to make.

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Reviewer:

Pinay420

Reviewed: Aug. 22, 2011

i was easy and taste great, I added 1/4 cup of onions to the beef. GREAT

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Reviewer:

des

Cooking Level: Expert

Home Town: Gillette, Wyoming, USA

Reviewed: Jul. 2, 2011

Campbell's used to have a WONDERFUL older version involving milk, cream of mushroom, Worcestershire, and sour cream. Unfortunately I have lost my copy and have been searching for it on the internet ever since. This definitely needed some doctoring up. I always use ground beef in my stroganoff. And here are the modifications I made to this recipe which made it MUCH tastier! I used Regular Cream of Mushroom (more flavor), 1 Tbsp tomato paste, omit the sherry, 1/2 cup milk instead of water, 2 Tbsps Worcestershire and definitely always good sour cream 1/4-1/2 cup. I also add a small can of chopped mushrooms in at the end along with salt and pepper to taste. Yummy! Very close to the old recipe!

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Reviewer:

jenne

Reviewed: Oct. 13, 2010

I didn't like this dish. It was bland, the sauce was nasty and the beef was really tough. I won't be making this one again.

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Reviewer:

jbennett

Reviewed: Sep. 17, 2010

Very satisfying, but this does have a very different taste from most stroganoffs because of the use of yogurt and not sour cream. With that said, my husband and I actually preferred it! I used red wine instead of sherry and it really gave it a richer dimension and an elegant taste. (I also used 93/7 ground beef and added a beef bullion cube to the water.)

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Reviewer:

sadieandleo

Cooking Level: Intermediate

Home Town: Derry, New Hampshire, USA

Living In: Tempe, Arizona, USA

Reviewed: Aug. 31, 2010

If I could give this a 4.5, I would. I used Campbell's Golden Mushroom soup, which I think made it much better than regular Cream of Mushroom soup. Next time, I will use half the sherry because I thought it overpowered the mushroom taste. I used pre-cooked meatballs because I was trying to clean out the freezer, which made this recipe supper fast.

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Reviewer:

FIONAG

Reviewed: Apr. 25, 2010

I made this with some garlic and sour cream instead of yogurt. It came out very good.

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Reviewer:

susanslomski

Reviewed: Apr. 1, 2010

I made this for dinner last night. The kids and I loved it! It was usper easy and has great flavor. I didn't have dry sherry so I used red wine instead.

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4 users found this review helpful