Reviewed: Nov. 20, 2009

Loved this recipe. Simple and delicious, just the way I like it!

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Reviewed: Nov. 18, 2009

Loved it! My husband is not a big fan of stroganoff so the true test was when he went for seconds and then thirds. He thought it was great.... This is a KEEPER!

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Stephanie

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Reviewed: Nov. 18, 2009

We loved this dish. Precooked the meat with flour, salt & pepper the night before. Cut the sour cream in half and added 4 oz. cream cheese. Definitely will make this recipe again and again!

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luv2cook

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Reviewed: Nov. 15, 2009

Soup. Stroganoff soup. Definitely not thick enoough. Flavor was decent. I did add the 1/2 sour cream as recommended. And the cream cheese. Sorry. Not a good recipe.

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Holly"dazed" ~ MochaMe

Cooking Level: Intermediate

Home Town: Johnsburg, Illinois, USA

Living In: Twin Lakes, Wisconsin, USA

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Reviewed: Nov. 14, 2009

Josh and kids liked - I did not

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savysamy

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Reviewed: Nov. 14, 2009

Disappointing... this tasted good, but was very runny/soupy. I had hoped the flour would thicken it up. I wont make again.

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JENNJENN43

Cooking Level: Intermediate

Living In: Kansas City, Kansas, USA

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Reviewed: Nov. 13, 2009

The best yet!I used what I had in the house so I made a few changes. 1/4 apple juice instead of wine, bbq sauce instead of Worcestshire,1-2Tbsp roasted garlic,and 1/4 cup scallions rather than chives. I had cubed stewing beef on hand and it worked out perfect. Did not have the mushrooms or parsely and it still tasted amazing. Good for the whole family.

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Kristi

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Reviewed: Nov. 12, 2009

This recipe definitely has potential. I found it very bland and will need to experiment with some ways to improve on the flavor. More garlic is a start.

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Sheri O.

Cooking Level: Expert

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Reviewed: Nov. 11, 2009

i made this recipe with a couple of the changes, red wine, garlic powder and i added creme cheese. it was a big hit and has been added to the rotation.

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chuckie j

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

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Reviewed: Nov. 11, 2009

Very good and very easy. I used about half the sour cream and it was still great. I also used fresh mushrooms instead of canned.

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CDUB

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2009

Excellent. Couple of changes. 1) added Lipton onion soup mix and a good shake of garlic powder at the beginning of cooking and 2) fresh mushrooms the last two hours of cooking. FANTASTIC! even better than my stove top version and much easier. Thanks for sharing!

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momala

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Reviewed: Nov. 10, 2009

Our family really liked this recipe. Instead of red wine, I used 1/4 red wine vinegar. Vinegar breaks down the meat and makes it more tender. Definately will make again. I finally found a good and easy stroganoff to make.

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Anita Martin

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2009

Good dish for the crock pot. I made a few changes as did others and used stew meat which came out very tender and 8oz. of sour cream versus 16. I only had white wine on hand, but I agree that red wine should be added.

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suzess

Cooking Level: Intermediate

Home Town: Marcellus, New York, USA

Living In: Harrison, New York, USA

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Reviewed: Nov. 10, 2009

Good basic recipe....but I did brown my meat in skillet with flour and salt and pepper....more fIavor. Skip the wine..its unnecessary. Also use 1 whole onion......and half the sour cream..add 4oz. of cream cheese at end with sour cream. If you take everyone's review and add or subtract to your own taste this is a good start...easy also.

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Cheryl

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Reviewed: Nov. 2, 2009

I added a full onion, used fat-free mushroom sooup and 8 oz reduced fat sour cream. Very tasty even with these modifications.

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Carolyn

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Reviewed: Oct. 24, 2009

The most foolproof stroganoff recipe you'll ever find! SO easy and SOOOOOOO good! Throw it in the crockpot in the morning, by the time work is done, you have a savory, tender dinner perfect for family but delicious enough for company. A favorite for sure! Thanks!

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BELLAS682

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Reviewed: Oct. 4, 2009

Excellent! I couldn't find Sara's suggestions and made minimal changes: used sirloin, browned it first, red wine instead of white, golden cream of mushroom instead of regular and fresh mushroom. Served at a dinner party for upscale and fussy guests and everybody loved it

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ExPDXSteve

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Reviewed: Oct. 3, 2009

I followed exactly the changes by Sara as so many suggested. Very tasty, my husband had three helpings. I also made this vegetarian by just adding more mushrooms without the meat for my daughter and I who are vegetarians and it was very good. I used lowfat sour cream in both and it was fine. I will definitely make this recipe again.

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CONSILVIOS

Cooking Level: Expert

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Reviewed: Sep. 30, 2009

This was very good considering the changes I made. I also followed the changes by Sara...except the steak choice, used fresh chives (much cheaper then dried!), and I used 1/2 of an onion (like recipe states). Still worth a try !!! Two out three toddlers ate it.

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hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

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Reviewed: Sep. 16, 2009

Very good. I had a lot of reservations about this recipe since I generally don't like anything made with canned soups, but it definitely tasted homemade! I made this recipe according to the changes suggested by Sara (1st review on the recipe page) and I'm positive the changes made it much better than it would have turned out otherwise. I will definitely make again, but the only thing I would change next time is to not add any cornstarch at the beginning, and instead add it about 20 minutes before I plan on eating so the thickening bonds won't break down with the sustained heat. I did leave the cover off for the last 1/2 hour, and that thickened up the gravy some before I added the sour cream. Thanks for a great recipe!

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