Reviewed: Feb. 7, 2007

Make sure you stir the items before you cover to cook. Used low fat sour cream, and beef base instead of boullion. Very good. Will make again.

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GOBLUEINGA

Cooking Level: Expert

Home Town: Bay City, Michigan, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 31, 2007

This was an excellent recipe. Very tastey and the meat came out tender. My family enjoyed this one.

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heartmom

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2007

This was great. I made some changes as suggested by other viewers plus some of my own. I used fresh mushrooms. Instead of 1/4 c. water and 1/4 c. white wine I used 1/2 c. white cooking wine. I used Wondra to thicken instead of flour. I added some Dijon mustard and some worcheshire. I cooked overnight. Added the sour cream after I reheated it the next day for dinner. Served over whole wheat wide egg noodles. Was delicious left over also.

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joanne c.

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Reviewed: Jan. 10, 2007

This sauce did not have enough 'body' for our liking, I will try again omitting the water and using only 1/2 the amount called for of sour cream.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Jan. 2, 2007

so yummy! very thick & creamy. doubled/triped the ingredients for a less watery version. 2 cans soup, 2 cans mushrooms, 4 tbs chives, 4 tbs minced garlic, 4 tbs worcestershire, 1/4 cup chicken stock (didn't have beef), 6 tbs flour, 1/4 cup wine, 8 ounces sour cream & a sprinkle of onion salt. so very tasty! thanks daria! i will make this again!

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Joobee

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Reviewed: Jan. 1, 2007

slow cookers are the best!! With this recipe you can make a delicious meal with barely any work involved whatsoever!! My company and my husband loved it! Thanks

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LITTLECHILE

Cooking Level: Intermediate

Home Town: Penticton, British Columbia, Canada

Living In: Cabo San Lucas, Baja California Sur, Mexico

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Reviewed: Dec. 13, 2006

This was pretty good, but I forgot to add in the sourcream (that would have made a HUGE difference!). The meat was a little too tough for my liking also... I will be trying to make it again with all the right ingredients!

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Laura N.

Cooking Level: Beginning

Living In: Livermore, California, USA

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Reviewed: Nov. 14, 2006

Husband thought this was OK, I thought it was boring and it was runny.

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Luvs2Cook!

Cooking Level: Expert

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Reviewed: Oct. 23, 2006

I absolutely loved this recipe!!! I cut the sour cream in half cause I thought it was too much. Everyone else that I served it to gave it thumbs up as well!!! Thank you!!! :)

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Reviewer:

cjweimer

Cooking Level: Expert

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Reviewed: Oct. 17, 2006

Used venison. Not a bad flavor, but using all of the suggestions posted by other viewers - it became a whole new recipe. Very "soupy". Stick with the Reviewer's Stroganoff Recipe.

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Sheila S.

Cooking Level: Expert

Home Town: Grand Rapids, Minnesota, USA

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Reviewed: Oct. 15, 2006

Based on the previous reviews, I made a few substitutions: used fresh mushrooms instead of canned, used 1/2 c. beef broth instead of the 1/4 c. of water and 1/4 c. of wine, used 1/2 packet of onion soup mix in place of the bouillon, and only used 1/2 the amount of sour cream. Also, I would not recommend adding the fresh parsley to the slow cooker ... it will look and taste much better if you just sprinkle it over the top before serving. Overall, though, my husband and I really enjoyed this and I will definitely make it again.

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MDORON5131

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Reviewed: Sep. 30, 2006

This was pretty good, but did not taste like any Stroganoff I have ever had. It was more like a Beef Burgundy.

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julianne_allen

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Reviewed: Sep. 18, 2006

This was a pretty good recipe but I think I will stick to the stove-top version next time. I used sirloin steak and wish it hadn't falled apart so much- it turned too beef stew-y for me. I also omitted the chives and white whine and used fat free sour cream. I served it over buttered penne noodles. I did like this enough to have it for leftovers the next day but not a third.

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EMILY052005

Cooking Level: Intermediate

Home Town: Fayetteville, Georgia, USA

Living In: Athens, Georgia, USA

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Reviewed: Aug. 24, 2006

Loved it. I used the suggestions by reviewers, thickened it with a little cornstarh and used 1/2 the sour cream. My picky eaters cleaned their plates!

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Anjilee

Cooking Level: Intermediate

Home Town: Americus, Kansas, USA

Living In: Pratt, Kansas, USA

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Reviewed: Aug. 17, 2006

I followed quantities to the letter but way too runny for my liking, more like a soup.

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missm14

Home Town: Melbourne, Victoria, Australia

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Reviewed: Aug. 9, 2006

I followed the recipe except that I omitted the chives and used half the amount of sour cream. This is a keeper. UPDATE: I made this last night with venison and it was just as good. Couldn't even tell it wasn't beef. Served over mashed potatoes. Yum.

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erz2002

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

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Reviewed: Aug. 1, 2006

This was great. The meat was so tender! Instead of using white wine, I used 1/4 cup chicken broth. Other than that, followed the recipe exactly.

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MAJ1234

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Reviewed: Jul. 31, 2006

This was a delicious fast and easy recipe. Didn't use onion (hubby doesn't like) and cream of chicken soup instead of mushroom because it's what I had in the pantry. I started on high for 30 minutes and on low for about 4 1/2 hrs. Turned out wonderful. Thank you for the posting of this recipe!!!!

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