Not bad! My hubs doesn't even care for stroganoff and commented that this was better than his mom's recipe!!! Having said this, I did make several changes (I know...). Using Sara's review as a guide, I too used beef stew meat instead of round steak, upped the amount of W sauce to 1 T, doubled up on the garlic, added an entire (small) onion, substituted 1/2 c. RED wine for the 1/4 c. water / white wine called for and decreased the sour cream to 8 oz. worth. In addition to these changes, I made a couple of my own. :) In lieu of a beef bouillion cube, I substituted a packet of beefy onion soup mix. I also added 4 oz. of spreadable onion & chive flavored cream cheese (half a container) rather than plain 'ol cream cheese and ommitted the mushrooms alltogether (we aren't big fans). These changes were spot on for us. My only complaint is that my sauce was a tad too thick and too tangy for my liking (I'll cut back on the sc even more next time). While I don't like runny sauces, I think mine could have used more liquid. Many reviewers added fresh mushrooms during the final hour of cooking. Mushrooms release mositure as they cook, so that's prolly why those folks had no issue with their sauce (or on the flipside, added flour or cornstarch to compensate). FINAL NOTE: Feel free to use fat-free / reduced sodium ingredients. I used ff / low sodium soup & ff sc / cream cheese with EXCELLENT results! Served over egg noodles w/ peas & garlic bread on the side. Thanks for sharing, Daria! :-)
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Not bad! My hubs doesn't even care for stroganoff and commented that this was better than his...