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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VesHeill

Cooking Level: Intermediate

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Reviewed: Sep. 15, 2009

My family loved this. I thought it was good but the meat didn't get as tender as I'd like and the sauce wasn't thick. I would use sirloin next time instead of round steak, and add cornstarch in lieu of flour since the sauce didn't thicken enough. I didn't add the chives or parsley but I didn't miss them either.

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Betty Baker

Cooking Level: Expert

Home Town: Indiana, Pennsylvania, USA

Living In: Chantilly, Virginia, USA

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Reviewed: Sep. 1, 2009

I used this recipe for a friend who's just had a baby - they loved it, but I must admit that I tweaked the recipe a bit!!! I had swiss steak on hand and it turned out sooooo tender in this dish. Also used fresh mushrooms and chives...stirred slightly cooked egg noodles in w/ only 8oz sour cream toward the end of the cooking time...and I didn't have fresh parsley to top it off...

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Shonda

Cooking Level: Expert

Home Town: Tulia, Texas, USA

Living In: Amarillo, Texas, USA

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Reviewed: Aug. 31, 2009

I love this recipe! It's sooo simple and very flavorful. The only changes I made were using 1 lb sirloin instead of round steak and fresh mushrooms instead of canned.

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chrissyb7328

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Reviewed: Aug. 24, 2009

A little mushy tasting--would use fresh mushrooms and not cook as long next time.

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Auggie

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Reviewed: Aug. 19, 2009

Cheap meal to make. I used a REAL cheap cut of meat, stew meat, that I bought on clearance. I sauteed it in butter after tossing it with the flour/salt/pepper before adding it to the crock to give it a nice flavor. I also used fresh mushrooms that I stirred in after sauteeing with the sour cream right before serving. We all ate up and were happy, and that's important. I served it with The Best Mashed Potatoes, which is also from this site, and steamed broccoli. NOTE: This made enough for dinner tomorrow and one packed lunch.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Aug. 19, 2009

I made this for supper last night and we thought it was ok in the end. I followed the recipe exactly with exception to adding 1 whole onion and used sirloin steak instead of round. The final product was good - but not out of this world. Thanks for the recipe, but I think I'll keep looking for my perfect stroganoff recipe.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Aug. 18, 2009

I used cream cheese instead of sour cream because that's what I had on hand. Great dish. Thanks

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Jenn

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Henderson, Nevada, USA

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Reviewed: Aug. 17, 2009

Was a huge hit with my family. This will definately make our menu rotation list! Thank you for sharing.

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SHERARN

Cooking Level: Expert

Home Town: Elmhurst, Illinois, USA

Living In: Interlachen, Florida, USA

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Reviewed: Aug. 4, 2009

Big hit in my family.

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Rob

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Reviewed: Jul. 25, 2009

I thought this was great! I did sub cream of chicken since my family doesn't like cream of mushroom and it was a hit!

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bsmith950

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Reviewed: Jul. 10, 2009

This is probably Ok for another family but the sauce was strange for us. It did taste better the next day as left overs.

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Amy

Cooking Level: Expert

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Reviewed: Jun. 15, 2009

This recipe worked well for our family. It was quick and easy to prepare. Everyone liked it.

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ASERGEANTSWIFE

Cooking Level: Intermediate

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Reviewed: Jun. 8, 2009

This is a wonderful recipe that makes it seem as if you cooked all day. I have passed it on many times. Thanks!

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REDSEASTER

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Reviewed: May 30, 2009

This didn't get as thick as thick as I expected form the pictures but it was delicious and extremely easy to make. I left out the fresh parsley and it was just divine.

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