Reviewed: Sep. 21, 2007

My family LOVED this. My husband called it "restaurant quality." From a slow cooker!! I read all the comments and proceeded like this: I used London broil cuz that's what i always use for stroganoff. I used fresh mushrooms instead of canned. I used red wine in place of the white wine and water; beef needs red wine, not white. I opted for the suggestion to replace the sour cream with 4 oz. of cream cheese and 8 oz. of sour cream (added 30 minutes before serving). I whisked a couple of tablespoons of cornstarch with some of the sauce and whisked that mixture back into the pot right before the addition of the sour cream/cream cheese. The sauce ended with a perfect consistency and exceptional flavor. I served it with a spinach salad. This is a real keeper!

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lovinthemailman

Cooking Level: Expert

Home Town: Baldwin Park, California, USA

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Reviewed: Sep. 16, 2007

Great! Didn't add all of the sour cream. Loved the liquid leftover!

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RanValRJ

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

Living In: Agua Dulce, Texas, USA

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Reviewed: Sep. 12, 2007

BIG hit at my house. Gave it to my sister-in-law, who is a VERY picky eater.. She loved it too, even wanted the recipe.

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ANOTHERKID

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Sep. 11, 2007

I have made this twice now, once modified and the 2nd as it calls for, and I am not sure what it is, but there is a bitter taste that I just don't care for. Maybe it is the wine?

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KO

Cooking Level: Expert

Living In: Holladay, Utah, USA

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Reviewed: Aug. 29, 2007

Happy to add this one to our family favorites! I followed Sara's suggestions below for the most part and my family loved this, it will be a staple in the coming cooler months. Thanks to Daria and Sara :)

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kate

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Reviewed: Aug. 27, 2007

The dish tasted really good. However, I followed the recipe almost exactly and there seemed to be too little meat and too much liquid. I think the cooking time is also a little long. While the meat was still tender, it probably could have come out at least an hour earlier, in my opinion. Good recipe. Just needs a few modifications.

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PrncssLee

Cooking Level: Intermediate

Home Town: South Milwaukee, Wisconsin, USA

Living In: Watertown, Wisconsin, USA

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Reviewed: Aug. 23, 2007

REALLY fool-proof and delicious recipe for this international classic! Very impressive for guests.

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Lonnie

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Aug. 20, 2007

This recipe was ok, but I should have read more of the reviews before I made it. As others have said, the sour cream was way too much, it should have been cut in half. And I did thicken the sauce with some cornstarch or it would have been too runny. But I was still expecting better flavor. Maybe I will try again with some modifications.

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FRANTIK220

Cooking Level: Expert

Home Town: Springfield, Massachusetts, USA

Living In: Chicopee, Massachusetts, USA

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Reviewed: Aug. 19, 2007

This was really good! However, I made the recipe with all the changes that were posted in Sara's review. I wouldn't change a thing making it her way! Thanks Sara

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: Aug. 11, 2007

Good base recipe - but I had to change so many things to make it perfect (and succeeded after several tries). Therefore, can only give it 3 stars. I used beef stew meat instead of top round steak, a whole onion instead of half, 8 ounces of fresh mushrooms instead of canned, 2 cloves of garlic instead of 1, a tablespoon of worcestershire sauce instead of just a teaspoon, 1/2 cup of red wine instead of 1/4 cup of white wine and 1/4 cup of water, a tablespoon of cornstarch in addition to the flour, just 8 ounces of sour cream instead of 16, and added 4 ounces of cream cheese. I followed the same directions, except adding the fresh mushrooms at the end for just the last hour of cooking. So, after all of those changes - it has become THE Stroganoff recipe for our family!

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Sara

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

Living In: Wilmington, North Carolina, USA

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Reviewed: Aug. 7, 2007

Yummy! After reading other reviews and from the amount of liquid left in the crockpot after cooking the beef, I was afraid the sauce would be too runny after adding the sour cream. I mixed two heaping tablespoons of flour into the sour cream before adding it to the beef mixture. It came out to a perfect consistency for Stroganoff sauce. Will make this tasty dish again, especially when the temp gets out of the 90's!

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Maxie

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Reviewed: Jul. 31, 2007

This was an easy recipe! I added fresh mushrooms and extra garlic. I also used the golden cream of mushroom soup for a little more flavor. I also only used half the sour cream the recipe calls for as it seemed a bit excessive. This was an easy meal to put together and we thought it was pretty good.

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StephanieV

Cooking Level: Expert

Home Town: Carrollton, Texas, USA

Living In: Coppell, Texas, USA

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Reviewed: Jul. 23, 2007

This is a great recipe! I do however add a bit of cream cheese to thicken a bit and make it a really creamy sauce! I also used fresh mushrooms and fresh chives and used the Cream of Mushroom with Roasted Garlic instead of the regular stuff. I have this in the crockpot now and boy does my house smell good! Can't wait for dinner!

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Shancarey

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Reviewed: May 30, 2007

Very authentic. I add extra mushrooms and serve this with homemade egg noodles to really amaze my family. Thanks for the great recipe.

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Samitestar

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Apr. 4, 2007

Since Ive been cooking regularly and getting good at it Ive been trying different things. I havent had Stroganoff since I was younger so I was pretty excited and waited the whole 8hrs to try it. We ate it but cant say anything good about. Not worth the wait!

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Kreativess

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Oakland, California, USA

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Reviewed: Mar. 24, 2007

When I say good, I mean good -- thank you so much for this posting -- first time I EVER made beef stroganoff and my son actually said it was better than his grandma's!!!! Absolutely delightful, moist, tender meat, I did season meat with Lawry's season salt and only used 1/2 the sour cream (the wine really does "sour" it up a bit). Thank you again -- I WILL make this again and again!!!! Oh, served it on thick homemade noodles -- absolutely divine! Note: What's stroganoff without green olives? I added about 3/4 cup sliced green olives with pimento.

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GLITTRZMINE

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Tower Lakes, Illinois, USA

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Reviewed: Mar. 19, 2007

Very good flavor. I added a couple Tbsp of corn starch to thicken the sauce just before serving.

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Tina Metcalfe

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Reviewed: Mar. 11, 2007

I've made this twice now. Once I followed exact and the 2nd time I altered it. The first time was fantastic. The 2nd time was good as well, but I didn't have mushrooms or cream of mushroom. I used cream of potato instead and just increased the bullion to compensate for the lack of flavor from not having the right ingredients. This recipe is extremely adaptable and very forgiving.

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MISTYZ23

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Reviewed: Mar. 10, 2007

I wasn't crazy about the first time I tried it, just because I thought it came out to runny. The next time I left out the water and used fresh mushrooms rather than the "canned in water" variety, and it turned out quite good.

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VEGABUNDO

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Reviewed: Mar. 9, 2007

Incredibly good! I have tried many stroganoff recipes and this one is by far the best! I used round steak and threw them in whole because I did it in the morning and didnt' feel like cutting them up. I served it with egg noodles an my husband and I "mmmmmm"'d through the whole dinner!

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