Reviewed: Mar. 27, 2009

Hubby says "Add it to the keeper list". This recipe is great over noodles, rice or mashed potatoes. We have even used it as hot roast beef sandwiches!

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Karen

Cooking Level: Expert

Living In: Jacksonville, Florida, USA

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Reviewed: Mar. 17, 2009

This was very very good. Like other folks have suggested, dont use water. Use Beef Broth instead. It will turn out much better. When it was done, I had a lots of left over sauce, which meant for me, there was not enough meat. For those that like more meat, Id use 2 pounds and perhaps up to 2 1/2 pounds. I also did not use Cubed steak. I used regular Round Steak, which I tenderized myself and marianated overnight in my nomal brine of water, with lots of onion and garlic powder.

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Phillip

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Reviewed: Feb. 20, 2009

Very good stroganoff! I used 2 (14 oz)cans of beef broth in place of the water and bouillon. I also added 2 small cans (4 oz each) of mushroom pieces, drained. Next time I will increase the sourcream from 1 to 2 cups as my family likes extra sour cream taste and add some paprika.

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Kaye

Cooking Level: Expert

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Reviewed: Feb. 20, 2009

I made this once already and plan on making it again. Although it was good the way it was it was a bit bland and it can be so much more. I am going to add a few things to it and maybe try some of the suggestions of using more mushrooms, a pack of dry soup mix.

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susanslomski

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Reviewed: Feb. 3, 2009

I followed a few suggestions from the other wonderful cooks. I used a large can of cream of mushroom soup. 1 can beef broth, 1 pkg. dry onion/mushroom soup mix, 1/4 cup worstershire, 1/2 cup sherry. No water necessary. I mixed 2 tbls. Santa Maria seasoning in with the flour mixture and I browned the beef in butter. I added 2 boxes a fresh mushrooms but easily could have used 3. I added the mushrooms 4 hours into cooking time. Lastly, I added parsly, chives and sour cream 20 minutes before serving. Absolutely perfect!!! I used 3 pounds of large cubed beef and about 1 1/2 cups sour cream. Great flavor and not too salty.

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Kathryn

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Reviewed: Jan. 26, 2009

Very mediocre. No flavor. Try one of the other Beef Stroganoff recipes instead. My personal favorite is Daria's, which can be found on this web site.

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Fluffly Hen

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Reviewed: Nov. 24, 2008

yum

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thecakemanswife

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Reviewed: Nov. 8, 2008

Way too salty, I think the bullion cubes added enough salt. Had to add sugar and lemon juice to off set the salt. You do not need the 2 teaspoons of salt.

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Nancy Hammond

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Reviewed: Nov. 3, 2008

This was pretty good, was a little soupy so added some cornstarch to thicken it up. The Family loved it, thanks!

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momofmy4crazykids

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2008

I used to love my mom's stroganoff. Now I don't use her recipe because this one is ten times better (sorry, mom). Not your old time white stroganoff. I did add a packet of onion soup. I decreased the water to one cup and actually used one more can of golden mushroom soup. I had ground beef in the freezer one day and tried it instead of the cubed beef. It tasted even better. Make sure you drain the grease if you do that. My brother insisted I make more next time so he can take it in his lunch, and my husband and I fight over the leftovers!

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AshleyK

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Reviewed: Sep. 26, 2008

I reduced the water by 1/2 and it was still to runny. Flavor was OK, but I prefer my old stovetop stroganoff recipe from The Joy of Cooking. I added fresh mushrooms, onions and basil, but it still was not what I expected.

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Wintermom

Cooking Level: Expert

Home Town: Wauwatosa, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Sep. 18, 2008

Very easy and delicious. I added salt, pepper, garlic powder and onion powder to the flower before browning the meat. I also used 1 can of beef broth instead of the water and boullion.

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Brandi

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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Reviewed: Sep. 14, 2008

This recipe was NOT GOOD AT ALL!! The sauce was thick, the meat was tender not a good combo. DO NOT MAKE THIS RECIPE.

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Michelle30

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Reviewed: Jul. 20, 2008

I always have these ingredients on hand, so this recipe always gets made for a quick dinner in our house. I don't use the slow cooker, so I can make this in about 20 minutes. The best part is, there is nothing to scrape in the garbage when we're done becaue it ALL gets ate!

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AlwaysEaton

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Reviewed: Mar. 25, 2008

I'm the only mushroom lover in the family so I expected some flack for this but to my suprise I only got "seconds please !" from everyone. The meat is so tender it just fall apart in your mouth. Great job, will make this again!

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DRWATSON27

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Reviewed: Mar. 24, 2008

It was good, but it really didn't taste like beef stroganoff to me. I added fresh sliced mushrooms at the end with the sour cream. I also agree about the water, I cut it in half & it still could have been a little thicker consistancy.

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Patty

Cooking Level: Intermediate

Living In: Fresno, California, USA

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Reviewed: Feb. 21, 2008

I Loved this recipe, do use the Golden Mushroom Soup! I cooked mine on high for 5hours in the crock pot and it didn't get all the meat tender even the onions were a crunchy yet but the flavor of it was Very Good! My DH didn't care for it though but I will make it again and cook it longer and then I think he'll like it! =)

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