Reviewed: May 24, 2012

Great recipe. Please come back to Red River NM and I will prepare it for you.

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Reviewer:

Krista

Reviewed: Apr. 28, 2012

Delicious! To cut the fat & calories, I used light butter, nonfat low sodium beef broth and replaced the sour cream with nonfat plain Greek yogurt (I also sub it in dips, on baked potatoes, etc). I gave it 4 stars instead of 5 because I cut the onions in half and next time, I will tenderize the beef first as others have suggested. With a few minor tweaks, this recipe is a keeper!

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Reviewer:

Butler04

Cooking Level: Expert

Reviewed: Apr. 23, 2012

I thought this recipe was fantastic, although I did make some flavor enhancing changes. Like other reviewers, I used fresh mushrooms. I also used 2 TBSPS Worcestershire sauce, added some salt, pepper, and cayenne pepper to my flour before dreging my meat, and added a TBSP of dijon mustard when I added the sour cream. I used half beef stock and half red wine rather than the can of beef broth. Sauteed my mushrooms and onions together with 2 large cloves of crushed garlic. This was the best stroganoff I've had with the changes I made!!

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Reviewer:

alyssat0

Reviewed: Mar. 26, 2012

I couldn't see saute'ing the onions in just the butter. To impart more flavor, I browned the meat first, then set aside. I then cooked the onions, and then followed the instructions from there. Perhaps my onions were a bit TOO large, but I ended up reserving some for another dish. Also, I used fresh mushrooms, simply adding them as called for. Topped with a bit of freshly grated Parm and served over egg noodles, this was a nice week-night dinner.

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Reviewer:

FNChef

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Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: Lakeville, Minnesota, USA

Reviewed: Mar. 24, 2012

I tried this recipe to make beef stroganoff for the first time. We were pleased with the dinner but the overall flavor was a little weak. Many recipes I looked at call for condensed beef broth or bullion cubes, in the future I will sub the can of plain broth for something more concentrated. I salted and peppered the dredging flour and ended up needing to add quite a bit to the finished product. I subbed 8oz fresh mushrooms (sauteed with the onions) and cut my beef into cubes with good results. I appreciated how this recipe used onions and mushrooms and sour cream like the classic stroganoff I've had in restaurants. I look forward to making this again, thanks for sharing.

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Reviewer:

M. Stoffel

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Germantown, Wisconsin, USA

Reviewed: Jan. 9, 2012

yum

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Reviewer:

gordanfisher

Reviewed: Jan. 7, 2012

This was my first time ever making homemade beef stroganoff and this really game out delicious. Will make again.

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Reviewer:

SARASAYSHI

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Fresno, California, USA

Reviewed: Nov. 21, 2011

Very nice. Family loved, particularly the 10 year old boy. While I was cooking I thought perhaps the next time I'd cut down on the onions, but the full amount turned out great. Used fresh mushrooms and added garlic (both sauted with the onions). I took the advice of some others and added some red wine with the broth. Yum.

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Reviewer:

Heather

Cooking Level: Intermediate

Reviewed: Oct. 20, 2011

Fabulous recipe! I read the other reviewers' tips before tackling this. The differences between the exact recipe and what I did: I did not use NEARLY as much onion--probably one medium onion at the most for a full batch (I made half batch since there are just two of us). For the broth, I went with half of what's recommended and used white wine for the other half of the liquid component. I also used fresh mushrooms and garlic. Finally, I jazzed it up with crushed red pepper and cayenne fearing it would be bland otherwise. Turned out great--total keeper!

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Reviewer:

leighj

Cooking Level: Expert

Home Town: Poughkeepsie, New York, USA

Living In: Aurora, Colorado, USA

Reviewed: Sep. 19, 2011

We loved this!!! I only used one onion ( I thought 2 would be too much. It was so good. Served with noodles. Next time I'll try rice. Thanks for this recipe.

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