Reviewed: Dec. 7, 2012

I'm on a budget so instead of beef sirloin, I used beef STEW MEAT. I made sure that the recipe simmered for a while before I used the stew meat as the simmering helps tenderize the tougher cuts of meat. When I floured the meat, I added just a little onion powder, garlic powder and fresh ground pepper. I made no other changes. Mine was done simmering at just under two hours. I served this over hot buttered egg noodles. My family INHALED this. Out of the whole skillet, there was a small amount for my husband to take for work the next day. Delicious!

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Dec. 16, 2012

This was very easy and very good. I used all the ingredients with the exception of leaving out the mushrooms since I didn't have any. After sautéing the beef and onions I put everything in a slow cooker for about 3 hours and added the sour cream at the end. It was a good comfort food dinner.

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2 users found this review helpful

Reviewer:

Occasional Cooker

Cooking Level: Intermediate

Reviewed: Dec. 17, 2012

Very delicious and easy to follow instructions! This was my first time making Beef Stroganoff; I came to allrecipes.com looking for something my friend described as having made and I chose this one because it uses the same ingredients. As I was nervous about the meat tenderizing I used a tenderloin roast which cut simmer time to almost nothing. Simple, made mostly with ingredients commonly on hand with an outstanding result! Creamy, beefy, mushrooms. You won't go wrong!

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16 users found this review helpful

Reviewer:

tjkrider08

Reviewed: Jan. 5, 2013

I picked up a small sirloin steak but it wasn't enough for the two of us. I let it tenderize a couple of days before making this and used all of the ingredients. I even used my own homemade beef stock. Becaue the meat was tender to begin with, this only took about 2 hours on a very low flame. My husband and I inhaled it and there was only a small portion left. Only two things I changed were 1 tblsp of tubed tomato paste and 1 tblsp of ketchup and about 2 tsps of dijon mustard before simmering it. Didn't need the wine, because the stock had wine in it. This was fab and we'll keep this recipe to make it again. Thanks for posting.

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Reviewer:

Helene

Cooking Level: Expert

Reviewed: Jan. 13, 2013

This was easy and delicious. I used white balsamic vinegar in place of the wine, which added a nice flavor, and is of course made with wine, but I only used a good couple of splashes, and did this before the simmer, not after. I added water every now and then as needed. I only simmered for an hour, but it was sirloin, and very tender. I only had canned mushrooms so that's what I used, but fresh would have been better. I will definitely make this again.

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Reviewer:

elh12601

Reviewed: Jan. 14, 2013

Hubby loves Beef Stroganoff so I've been making it for him for many years always trying a different recipe. Finally, this is the keeper for beef stroganoff!! Yeaaaaa. Really awesome flavor. I served over orzo and cut the recipe in half so I eyed a lot of the amounts and it still turned out yumeee!! tRY IT you won't be dissapointed. Thanks to Nana.

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4 users found this review helpful

Reviewer:

sandraogle

Reviewed: Jan. 28, 2013

This is absolutely delicious. I made this exactly as directed and got a dish that was creamy, rich with flavor and hearty. My son liked it a lot and he is not a beef fan. I only had ground beef on hand but it worked just fine following the same directions. I sprinkled the flour & salt mixture over the ground beef before placing it in the pan. It adds flavor and thickens the drippings. Thank you for adding this!

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Reviewer:

geebz

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Salem, Oregon, USA

Reviewed: Jan. 28, 2013

My family liked the flavor of this recipe. I used leftover prime rib, I know that's a strange cut to put in a recipe like this but we had a lot of meat leftover after Christmas and my family was getting tired of it. The only thing I did differently was I didn't brown the meat, I just prepared the sauce with the mushrooms and added the meat. I also added the wine before the simmer. It was very good.

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Reviewer:

Lynette

Reviewed: Jan. 30, 2013

My husband loved this! I added a splash of balsamic vinegar and included the white wine.I used leftover sirloin beef roast and let the flavors meld for 1 hour. Also added a few dashes of cayenne pepper and served over egg noodles..... Delish!!

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Reviewer:

apaulk

Reviewed: Feb. 6, 2013

Tried this recipe and the family loved it. The tomato paste makes for a more "rich" sauce than others recipes. I used "Better Than Bouillon - Beef Base" for the stock as it keeps very well and is my go to beef stock with great flavor. I also used Red wine, as I traditionally use red wine with red meat and white wine with white meat. I'm sure its fantastic as written, a definite recipe to try. I've never ad better stroganoff...,

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