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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Sheri

Cooking Level: Intermediate

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Reviewed: Apr. 25, 2009

I followed the basics of this recipe, but with some help from other reviewers, I made this recipe my own! :) Instead of beef, I subsituted turkey for health reasons. Instead of sour cream, I used 1.5 cans of cream of mushroom soup (when I added some sour cream to the half a can of cream of mushroom, it tasted more like sour cream than anything, so I added another can ... the only good of the sour cream is for the creamy texture, but the mushroom soup does that already). With the turkey, I sauteed onions and two garlic cloves. Also, instead of the beef bouillon, I added 1/4 can of beef broth. With these changes, this was a very delicious recipe. All six of us scarfed it.

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BakerKim

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Reviewed: Jan. 15, 2009

This recipe is wonderful with a few additions...I did add a can of cream of mushroom soup and I also put in a bit less sour cream since I had the soup. I also added some white wine and some Sherry cooking wine and some worstersire and it came out really great.

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QuantumChef

Cooking Level: Intermediate

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Reviewed: Nov. 16, 2008

Nice change for using Ground Beef, stretches far for a big family

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Charlene

Cooking Level: Expert

Home Town: Norwalk, Connecticut, USA

Living In: Riverside, Rhode Island, USA

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Reviewed: Sep. 1, 2008

Very easy and quick, I will make again when I'm running short of time. This dish tastes pretty good even though I found it slightly bland. Even with reducing the sour cream and adding more herbs and spices, it was still needing some kick.

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patty

Cooking Level: Expert

Home Town: Gadsden, Alabama, USA

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Reviewed: Jul. 6, 2008

Had this last Sunday after church. I really enjoyed it but most of my kids didn't care for it because of the mushrooms. (I told them how do you have stroganoff without mushrooms!)

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OAKRIDGEDUDE

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Reviewed: Mar. 25, 2008

JEANNIE151 .posted a review and I followed her directions exactly..dish came out great..see her post below..

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embeau

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Carlsbad, California, USA

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Reviewed: Jan. 27, 2008

add cream of mushroom soup. use less sour cream.

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lori

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Reviewed: Oct. 9, 2007

I made this for the first time the other night and it was great. I made a few changes by adding more garlic, garlic salt, worcestershire sauce, and one extra beef boullion cube. I also added just a little bit of flour and milk. My boyfriend almost ate the entire pot, but made sure he saved some for lunch the next day. It was really easy and very flavorful. This is a recipe that will be used in my kitchen for a long time to come

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JKERSH

Cooking Level: Intermediate

Home Town: Blue Eye, Missouri, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Sep. 21, 2007

It would have been better if I would have used half the sour cream.

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TheresaDeMorrow

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Reviewed: Apr. 16, 2007

Easy and Tasty.

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TCHNCOLORCUPCAKE

Cooking Level: Intermediate

Home Town: Olean, New York, USA

Living In: Gloucester, Massachusetts, USA

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Reviewed: Oct. 7, 2006

This was pretty good as a base. My wife loved it. I left out the sour cream, and used onion and garlic powder since she doesn't like onions. I also added a tablespooon of dijon mustard. We'll make it again.

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PARABIANS

Cooking Level: Expert

Living In: Boyd, Texas, USA

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Reviewed: Oct. 2, 2006

bland.. didnt like the taste.. needs more liquid

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Vicki

Cooking Level: Expert

Home Town: New Brunswick, New Jersey, USA

Living In: Sicklerville, New Jersey, USA

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Reviewed: Sep. 25, 2006

I add a can of cream of mushroom soup, white cooking wine, garlic, mustard, and old cheddar cheese. This is a great base recipe. I like to pour over mashed potatoes!

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