This recipe is pretty tasty. – I did make a couple changes, I used stew meat (because it was easier) and fresh mushrooms (because I prefer them). It cooked for several hours in my slow cooker while I was at work. When I got home and checked on it I thought it was a bit runny for stroganoff –almost soupy, but figured when I added the sour cream and parsley and allow it to cook for another hour that it might thicken up. –it never did. To fix; I took a teaspoon of cornstarch and mixed it with a couple tablespoons of water then poured it into the stroganoff mixture and stirred. It thickened quickly to a nice consistency. Other then the two changes I made, I followed the recipe to the letter. The only thing I can surmise from this is that the extra liquid came from the fresh mushrooms, which obviously was caused by my modification to the recipe. I will make this recipe again, because my family enjoyed it and it was easy to throw together on a workday morning.
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