Reviewed: May 5, 2012

My family loved this. I thought it was pretty good. I did need to thicken it a bit at the end. Served over mashed potatoes. I used about 1.2 pounds of stew beef and it was plenty for 3 of us. I also used fresh mushrooms (cant remember if it calls for canned or fresh).

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Reviewer:

Lindsay

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Apr. 25, 2012

I too used the altered for the crockpot version and it is fabulous. So easy to get this prepped and then toss it in the crockpot to cook all day (and smell so GOOD all day!). The meat was flavorful and was so tender! I did cut the liquids down since I was cooking it in the crockpot...I used 1 10.75oz can of Mushroom soup, 1 10.75oz can of whole milk and 1 14.5oz can of beef broth + one packet of Beefy Mushroom Lipton mix. The sauce is thick but not glumpy.

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Reviewer:

strollerfreak

Reviewed: Apr. 13, 2012

Wonderful Recipe!! I made this last night for dinner, turned out perfect!!! Meat was very tender and had an awesome flavor. I served it over buttered noodles. Will definately make again!! Thanks for the awesome recipe its a keeper.

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Reviewer:

Liaden Green

Reviewed: Jan. 7, 2012

This was good with a few changes. The gravy was a bit bland but I added some boullion and a lot of pepper and we enjoyed it. I followed the recipe as written other then that but didn't have to thicken up the gravy as it thicken just fine with out the cornstarch and water. It did seem like it was going to be a lot of extra gravy but I took the lid off the pan the last hour and it was perfect. We all enjoyed this.

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Reviewer:

BMCNICHOL

Reviewed: Dec. 7, 2011

Made this as listed & it was great! Searved over wide egg noodles and peas!

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Reviewer:

PAPAW JOE

Cooking Level: Intermediate

Home Town: Beaver Falls, Pennsylvania, USA

Living In: Leonardtown, Maryland, USA

Reviewed: Nov. 20, 2011

Thank you Cindy! Very easy and great flavor! The gravy thickened by itself, no need for cornstarch. After reading reviews I used nearly 2 lbs of meat for a family of 5 and there was still plenty of gravy. My family doesn't care for mushrooms so I left the can of them out. I still used the soup and they never knew! ; )

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Reviewer:

Toni S

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Cooking Level: Expert

Living In: Three Lakes, Wisconsin, USA

Reviewed: Oct. 26, 2011

Comfort food at its best... we really enjoyed this one, but did find it needed a little more flavor. I used 1.5 lbs of stew meat and like many other reviewers found there was still a lot of sauce/gravy for the amount of meat. Next time I will only use 2 cups of beef stock. I also dialed up the flavor a little with some extra black pepper, a little soy sauce, some worcestershire and a little steak sauce. I simmered uncovered for about 3 hours and the sauce thickened nicely on its own and the meat was nice an tender. I loved it over egg noodles and served with broccoli.

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Reviewer:

Nicole Burdett

Cooking Level: Expert

Home Town: East Templeton, Massachusetts, USA

Living In: Boston, Massachusetts, USA

Reviewed: Sep. 25, 2011

This is a really excellent recipe, tastes very much like beef stroganoff. I didn't change much, just adjusted the seasoning to my family's liking and used non fat Greek yogurt in place of the milk. I also used olive oil in place of canola, and fresh portabella mushrooms. I did need a couple of tablespoons of cornstarch at the end to thicken the gravy up. It was delicious with whole wheat rigatoni (cooked a few minutes extra to make it less dense) and steamed broccoli. Thanks very much for sharing!

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Reviewer:

aimeelynn

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

Reviewed: Sep. 24, 2011

The cooking method produced tender, flavorful meat. I found the sauce lacking in flavor though, so next time I would adjust the seasonings more to our liking. I would also at least double the meat as it wasn't nearly enough for the sauce, or for six servings.

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