Reviewed: Oct. 28, 2009

Instead of the sour cream and the mayo, I used a can of condensed cream of mushroom soup....topped the finished dish with parm cheese - it was tasty!

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Adrian R.

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Reviewed: Oct. 14, 2009

Get recipe I didn't have mustard powder so I used a sqirt of regular mustard and a few splashes of worsh. sauce. I will defently make again but double the sauce next time, it sets up wonderfully I just wish there was more.

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breezyd15

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Reviewed: Oct. 14, 2009

Very good taste... I did change it a little... I added fresh mushrooms and a can of mushroom soup. Instead of egg noodle I stuff bolios (bread) and made stroganoff boats.

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Happy_Mom

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Reviewed: Oct. 7, 2009

Too bland - wrong consistency. Suprised it has as high a rating as it does...

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tinibop

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Reviewed: Oct. 5, 2009

This recipe was very bland and too thin. I don't think I would even use this as a base recipe.I was looking for something quick and easy for dinner. A few hours after I served this we were all eating sandwiches because no one had eaten dinner. It didn't go over well. You would be better off add ground beef to cream of mushroom soup with some spices and it would be better.

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tlbrashear

Home Town: Louisville, Kentucky, USA

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Reviewed: Oct. 3, 2009

it could have been better. it needs a lot of modification.

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bad bad kitty

Cooking Level: Expert

Home Town: Cape Cod, Massachusetts, USA

Living In: Brattleboro, Vermont, USA

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Reviewed: Sep. 27, 2009

This was ok. It tasted ok. My boys like Stroganoff but I had a hard time getting them to eat this recipe. It's a great starter recipe. I would use less mayo. Thanks for Sharing!

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BRIANNEK1

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Limaville, Ohio, USA

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Reviewed: Sep. 16, 2009

Just not that good. The 3 star is that it is a good, starter recipe. Not 5 star because there is such a lack of flavor! Again, as a starter recipe this is good. If you want a flavor to your meal then you need to season, season, season! Also, you need to find a thickening agent (flour, cornstarch, etc...) because this has a difficult time thickening on it's own. I will make it again with a major overhaul.

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Cayci_3

Cooking Level: Intermediate

Home Town: Great Bend, Kansas, USA

Living In: Wichita, Kansas, USA

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Reviewed: Aug. 26, 2009

The flavor of this was excellent (the only additional seasoning I added was a few shakes of worcestershire sauce). But I (like other reviewers) had the experience of the end product being too greasy for my preferences-so for that reason will probably not follow this recipe again but will go back to stroganoff thickened with flour instead of the mayo ingredient.

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gapch1026

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Reviewed: Aug. 24, 2009

Made sure the beef was drained thoroughly and it was just fine. Used fat-free Miracle Whip which made it healthier, but surprisingly sweet. Next time I'll use MW low-fat instead of no-fat. I think it would be a good place to hide bell peppers or other veggies that need using.

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Masque

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Aug. 11, 2009

I followed the recipe and decided that it needed salt. It was pretty greasy too. I will make it again, but not too often because of how greasy it was.

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Kimberlie

Home Town: Bradford, Pennsylvania, USA

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Reviewed: Aug. 4, 2009

This was pretty good, but I made some adjustments based on what I had in the fridge. I used plain nonfat yogurt in place of the sour cream, omitted the mushrooms, added some chopped swiss chard, and used chicken broth instead of beef. I served it over spaghetti. Very stroganoff-ish, but with more flavor in my opinion.

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MONKEY235

Cooking Level: Intermediate

Home Town: Astoria, Oregon, USA

Living In: Mukilteo, Washington, USA

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Reviewed: Aug. 2, 2009

We make this recipe all the time and my whole family loves it. I don't care for mushrooms so I omit those but other than that its perfect!

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Kellidoscope

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Reviewed: Jul. 31, 2009

I like that it doesn't call for canned condensed soups and is more fresh items. I used fresh mushrooms, drained some juice out from the mayo mixture, then added more sour cream as well as worcestshire sauce and pepper. With these modifications I loved it and will cook it again.

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sarita166

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Reviewed: Jul. 30, 2009

Easy and pretty tasty. Will make again!

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Andrea

Cooking Level: Intermediate

Living In: Otsego, Minnesota, USA

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Reviewed: Jul. 30, 2009

We thought this recipe was a keeper. Took the suggestions of 'SNUGLBUGLS' (rinsing the beef after it's browned to reduce grease then browning the onions and peppers separately). Replaced the mushrooms(hubbie doesn't like) with green pepper. Increased the garlic and onion powder and added 1T worcester sauce, then decreased the mayo tp 1/4 cup and increased the sour cream to 3/4 cup. Very tasty and will definitely make again!

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Kim

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Reviewed: Jul. 4, 2009

Loved this recipe. I read the reviews before hand and added more liquid. I used 1 cup of sour cream plus a cup of heavy cream. This made it nice and creamy. I also added worcestershire to the meat for more flavor. This is a keeper!

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VHeartv

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Reviewed: Jun. 10, 2009

Followed others advice, less mayo more sour cream. Also didn't have mustard powder on hand, but it was tasty and simple. Thanks!

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DaniellaLiberty

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Reviewed: Jun. 10, 2009

I don't want to be unfair; maybe I will try this again. The mayo was overpowering. I didn't read the other reviews first that said to ditch it. I also added worcestershire that seemed to help some. My son nor husband cared for it either....and my husband is usually game for anything. Sorry.

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shelley

Cooking Level: Intermediate

Living In: Lexington, South Carolina, USA

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Reviewed: May 31, 2009

this was wonderful! i didn't have mustard powder so i just gave it a generous squirt of creole mustard (maybe2T?) i used light sour cream and light mayo, and it didn't taste "light" at all. and we omitted the mushrooms for personal preference. i served it over egg noodles as suggested with green beans and it was quick easy and delicious. thank you!

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