This was allright, but certainly nothing special - even with my ch. As many others have, I also took JILLYBEAN & jessilynn's advice. Here's what I did: a) tossed my meat w/ a generous sprinkling of pepper & seasoned salt, b) doubled the sauce ing. (i.e. 2 cans of golden mushroom soup AND 1/2 cup H2O) & c) add. an extra 1/4 c. chopped onion, 3 (minced) garlic cloves, 1/2 of a Lipton onion soup pk., a beef bullion cube & a "dollup" of sour cream (at the very end - w/ the cream cheese). Please note: it helps to soften your cream cheese in the micro. B4 adding it to the sc; it will melt much easier this way. I didn't think to do this, and, as a result, my stroganoff had tiny lumps in it (my fiance couldn't get past the "gross" lumps lol...). Oh, and you MUST use golden mushroom soup. It is very diff. from the standard cream of mushroom soup. For one, it has lg. chunks of mushroom in it. Since this recipe doesn't call for fresh mushrooms, it is imperative, then, to use the correct type of soup. My fiance & I don't like mushrooms (we like mushroom soups tho - go figure!), so we didn't add any, but if you like them, you should (they will enhance the end product,IMHO)! Served over buttered egg noodles w/ peas & croissants on the side, this was an "OK" dinner. I will not be making it again (I like my Can Opener Gourmet cookbook recipe much better), but if you like stroganoff, please give this a try! Tx. Jessica :)
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