Reviewed: Nov. 13, 2009

This made a very nice dinner, but not quiet as authentic as I'd like. I would make this again, though.

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meggiedrac

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Reviewed: Sep. 14, 2009

Qhick and easy. I read through some other reviews and gleaned a few tweeks

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CarrieKA

Cooking Level: Expert

Home Town: White Lake, Michigan, USA

Living In: Waterford, Michigan, USA

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Reviewed: Dec. 12, 2008

This is great stroganoff and so easy too. I had to use some powders and shortcuts but kept the same ingredients. I used 1 lb. ground chuck, 1/2 tsp each onion and garlic powder, 1 can beef broth, 1 can cream of muchroom soup, and 1 T lemon pepper. Let it simmer for about 40 min to reduce some, added 3/4 c soup cream and served over buttered parsleyed egg noodle pasta. Delish! Definitely a keeper! Thanks.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Sep. 26, 2007

This was a great start to a stroganoff recipe. I found that the sauce was very thin, and a little on the bland side. I added more sour cream and that seemed to help a bit. I think next time I will add some flour to the beef after I brown it to help thicken the sauce. I may also add some white wine to it. A good start, just needs a bit of tweaking.

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