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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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: May 20, 2009

I use this recipe pretty much as is. Only changes I make is I use beef stew meat, 8 oz sour cream, no mushrooms (soup is enough for me), and I don't measure anything. If it looks like enough it probably is. Never had any problems that way and I love this. In fact I'm making it tomorrow.

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Meghann

Cooking Level: Expert

Home Town: Roseville, Minnesota, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: May 12, 2009

I used a bottom round roast which is a cheaper and sometimes tougher cut of meat. With this recipe the meat was really tender and juicy. Also I didn't have bouillon cubes, and I used twice as much wine. It still turned out great!

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Ian

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Reviewed: May 5, 2009

Fantastic recipe! Served this with egg noodles on the side at a church dinner. Got rave reviews. I made this recipe as directed except that I didn't have any cans of condensed mushroom soup, so I made my own. [by melting 1 Tbsp butter in a saucepan and gradually stirring in 3 Tbsp flour until it made a smooth paste. I combined 1/2 cup beef broth with 1/2 cup milk and added this liquid a little bit at a time to the flour paste stirring it to keep it smooth and letting it heat while stirring until it was as thick as I wanted it. Then I added a small can of mushrooms, salt and pepper.]

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ka me ka thee

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

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Reviewed: May 3, 2009

I gave this 4 instead of 5 stars only because my daughter doesn't love it, but she likes it. The rest of the family loves it. I followed advice of several reviewers - eliminated water, used fresh mushrooms, red cooking wine and cornstrch instead of flour. I also used 8 oz sour cream and 4 oz cream cheese instead of all sour cream. This is a delicious recipe and has been addded to my Favorite Recipes list.

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justme

Cooking Level: Intermediate

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Reviewed: Apr. 24, 2009

Once again, another great recipe from allrecipes that is quick, easy and tasty!! Like other comments already noted, this is watery so next I make it I'll omit the water. I added additional flour and it thickened up. This will definately be on the top of the list for easy winter meals.

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Ann S

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Reviewed: Apr. 5, 2009

I have made this for my boyfriend at the time(2003) and it was a hit. I still have the recipe, not the boyfriend, but find it to be a delicious and simple one to make.

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Kathy W.

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Reviewed: Apr. 3, 2009

Tasted good, but was a little bland. Very simple to make and the beef came out very tender!

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coconutheather

Cooking Level: Intermediate

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Reviewed: Mar. 20, 2009

I knew this was going to be good when I lifted the lid about 7 hours into cooking. Even without the sour cream, the sauce was really good. I have never put a flour mixture into a slow cooker like this recipe calls for but it worked beautifully. I intend to use that the next time I make stew or soup. We never have wine around the house so I had to leave that out but I'd be curious to try it and see if we like that better. Other than that--and using stew meat--I followed the recipe pretty closely and I thought it was a great dish.

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