Reviewed: Oct. 25, 2009

My daughter and I give this a 5-star rating because of how yummy it is and how easy it is to make! We put it over rice - it's one of our new favorite "comfort" foods! Definitely a keeper.

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missmetal

Cooking Level: Expert

Living In: Livermore, California, USA

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Reviewed: Oct. 25, 2009

This was soooo good!! I made this on the stove because I saw this recipe today at about 4pm and just had to have it! I did as other reviewers suggested and doubled the water and soup, added 1/2 packet of onion soup mix and 1/4c sour cream. I browned the meat and onion, added the remaining ingredients (except the cream cheese and sour cream) and let it simmer for 15 min. I then removed from heat, stirred in cream cheese and sour cream and served over hot noodles... Yummy!!!!!!!!

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dena67212

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

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Reviewed: Oct. 25, 2009

With reviews 5 stars++!! YUM!! In crock-pot combine meat, golden mushroom soup, onion, Worcestershire, water, and bouillon cube. Season with salt, pepper, and garlic. Cook on LOW setting for 6 hours. During the last hour of cooking, stir in cream cheese and a large dollop of sour cream. Sauté mushrooms in butter and set aside. Cook noodles and drain water. Serve stroganoff over egg noodles and top each serving with the sautéed mushrooms.

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Julie W

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2009

The best slow cooker Stroganoff recipe I have found. Followed Jillybean's advice for tweaking and even my other half think's this recipe is great!!

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Jill

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Reviewed: Oct. 25, 2009

I thought it watery and like another reviewer said, the cream cheese clumped and didn't melt. Will try again but will do it with the sour cream instead and less liquidy.

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MsTek

Cooking Level: Beginning

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 24, 2009

For some reason, this recipe came out watery, and the cream cheese never seemed to melt properly in the mixture. It was more like cream cheese clumps in a watery stew. Maybe cream would have worked better. It just didn't work for me.

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thebusylittlebaker

Home Town: Wheeling, West Virginia, USA

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Reviewed: Oct. 24, 2009

Easy yes, but not a great stroganoff recipe.

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newhobby

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Reviewed: Oct. 24, 2009

This was excellent!! We have added this to our recipe box for near future use. Thanks!

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hils

Cooking Level: Intermediate

Living In: Sequim, Washington, USA

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Reviewed: Oct. 23, 2009

This was good. I am not sure I am used to the cream cheese flavoring. I might try using sour cream and half and half next time. I also put it over rice because I like rice, but you definitely loose the conceptual taste of beef stroganoff by doing this. it was a nice way to just put most all things in a pot and leave it. The family really liked this recipe. Thanks for sharing.

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JENNIADDY@HOTMAIL.COM

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Reviewed: Oct. 22, 2009

This is by far the best stroganoff my husband and I have ever tasted! We thought it was better made with sour cream though.

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Ashlea

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Reviewed: Oct. 22, 2009

Fantastic - wouldn't change a thing.

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J T-R

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Reviewed: Oct. 21, 2009

This was very easy and tasty! My boyfriend doctored it up a bit after I left for work (sneaky...) but his changes were pretty good! He apparently added a can of mushrooms, a chopped onion, and some extra beef. I ate mine over a piece of warm french bread and added sour cream with the cream cheese. The beef was super tender and it was a good meal for a cozy night on the couch. Will definitely try this again!

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Candice

Cooking Level: Intermediate

Home Town: Snohomish, Washington, USA

Living In: Kirkland, Washington, USA

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Reviewed: Oct. 20, 2009

I did not care for this recipe at all... for one it was like soup in the end. I followed the reviews and it just didn't turn out good... I don't think if you have to adjust the recipe by following the reviews that it deserves 5 stars... It was just too soupy for my taste

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Sam

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Reviewed: Oct. 20, 2009

A very good recipe - quick, easy, cost effective, and a treat to come home to. I found out at the last minute that I didn't have cream cheese so I served it with sour cream and noodles -delish! Oh and I put 8 oz sliced mushrooms in at the beginning with the half packet of onion soup and they turned out fine.

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WENDYDARLING

Cooking Level: Expert

Home Town: Carlisle, Pennsylvania, USA

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Reviewed: Oct. 20, 2009

I used 2 cans of lower sodium soup and it still had too much salt for my taste. My boyfriend really liked it though...I'm just not a huge stroganoff fan. I also added 1/2 a packet of onion soup so that probably added more salt as well

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Melita

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Reviewed: Oct. 19, 2009

I've finally found the best Stroganoff recipe known to man! I took the advice of other reviewers and added a 1/2 packet of onion soup mix to the sauce. I decided that since I had over a pound of stew meat I would increase the sauce by adding another can of mushroom soup as well. I only had one can of golden mushroom, so the other can ended up being plain old cream of mushroom. I was in such a hurry the morning I made this I did not add any additional seasonings, not even pepper, (which I put in everything!) and it still had enough flavor (I also kinda eyeballed the water and Worcestershire) for me. I did cheat and use 4oz of sour cream instead of cream cheese--I had an open container of the stuff and decided to get rid of it instead of cracking open a brand new package of Philly. Next time I will try it with the cream cheese for sure. I served this over buttered egg noodles--the best!

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DEADGIRRRL

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 19, 2009

Wow, the best stroganoff I've had! I don't usually eat red meat but decided to buy $5.00 worth stew meat (2.2 lbs) just for this recipe. I took others' advise and used beef boullion, added fresh garlic, eliminated onion and instead of sour cream, I added 1/4 C plain yogurt and 2 oz low fat cream cheese (it's soft straight from the fridge unlike the regular cream cheese). I also used healthy choice CREAM of mushroom soup and did NOT add any salt. I added 10-12 sliced white button mushrooms 1/2 h before I was planning to serve, but they needed another 30 min to be as soft as we like them. The sauce itself is a total treat with rice. I'm in love with this recipe after the modifications.

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hooked on recipes

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2009

This was yummy. Already gave out the recipe to someone I made it for. I doubled the sauce, added baby carrots and small red potatoes served over egg noodles. For the big people, I added a habenero finishing salt to spice it up. Wow!

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Kristi-Belle

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Reviewed: Oct. 19, 2009

This was awesome! My family loved it! I did take some of the advice from past reviews. Only problem was it seemed a little salty with the soup mix and salt, next time I may omit the salt.

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Jac

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Reviewed: Oct. 18, 2009

I used Jillybeans compliation of suggestions and this is now a top 5 hit in our home. Soooooo yummy. I always try to make enough for leftovers and there never are any no matter how much I make!!!!

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