Reviewed: Feb. 6, 2012

Super easy and tasted great! Kid tested and approved! I didn't add the mushrooms or onions because they would have protested but I'll keep this recipe!

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Reviewer:

nina_shawn@cox.net

Cooking Level: Intermediate

Living In: Owasso, Oklahoma, USA

Reviewed: Jan. 16, 2012

I made this with ArmyMom's modifications. I absolutely love ground beef stroganoff and this recipe can be tweaked to perfection! I cooked the onions with the beef, then drained them. I sauteed baby bella mushrooms in the grease that stayed in the bottom of the pan, then added half a can of mushroom soup, half a can of sherry wine, 1/2 teaspoon of Worcestershire sauce and about 1/2 can of beef broth (instead of the bullion). I stirred that until the soup was incorporated and then added the beef and onions back in. My family prefers stroganoff without sour cream, so I served it to them as it was. I folded a spoonful into my serving before I scooped it over my egg noodles. Absolutely delicious!

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Reviewer:

ilkaisha

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Lititz, Pennsylvania, USA

Living In: Reading, Pennsylvania, USA

Reviewed: Dec. 19, 2011

I modified this recipe and am rating the modified version. To make this a more healthy meal I used ground turkey breast, added 1 clove of fresh garlic sauteed withe the onion and about 1/2 cup of chicken stock. Simmered till slightly thickened. In place of the sour cream I used 5 ounces of Greek yogurt and served over whole wheat noodles. My 3 and 5 yo boys LOVED it and asked for more!

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Reviewer:

KRAVIZZA

Reviewed: Oct. 29, 2011

Our recipes for this is about the same except that we use about a half can of tomato paste and a dab of yellow mustard for color and tang, Comes out great.

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Reviewer:

bennyx709

Reviewed: Jun. 24, 2011

This is a perfectly good strogonoff recipe. If you are changing the sour cream to soup, you are not making strogonoff, so you should post your version somewhere else. I only added some thyme and parsley and garlic.

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Reviewer:

Ann

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

Reviewed: Feb. 16, 2011

Kids Loved it!

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Reviewer:

Jennie

Reviewed: Oct. 31, 2010

The sour cream was completely overpowering in this dish!

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Reviewer:

Kelly

Cooking Level: Expert

Living In: Woonsocket, Rhode Island, USA

Reviewed: Oct. 27, 2010

I loved how easy it was and it was very yummy. My sour cream was bad so I used cream cheese and I used steak instead of hamburger. we all enjoyed it.

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Reviewer:

celestte186

Cooking Level: Intermediate

Reviewed: Mar. 6, 2010

I add one can Campbell's Mushroom Soup before adding the sour cream. It gives it a better flavor.

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Reviewer:

kay allen

Reviewed: Jun. 11, 2009

Okay, this recipe really has potential. I followed the recipe exactly and it was missing something. The only thing I could think of was to thicken and richen the sauce. So after I had already stirred in the sour cream, I put the pan back on the heat and added 1 1/2 Tbs cornstarch mixed with 1 1/2 cups cold water. I stirred this in and brought to a boil. WOW, what a difference! It probably would be better if you thickened first then stirred in the sour cream last as suggested. Hope this helps everyone else out!

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