Reviewed: Feb. 27, 2012

This was really good. I followed other reviewers suggestions and added garlic, and worchestshire. I am not a fan of sour cream, so I did half a cup, and then added half a cup of milk. It was very quick and easy which I love. I did use the flour, which I think was necessary because I think it would have been too thin without it. I will definately make again!

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Reviewer:

wenjem

Cooking Level: Expert

Home Town: Middletown, Pennsylvania, USA

Living In: Clarksville, Tennessee, USA

Reviewed: Jan. 7, 2012

I loved this recipe. I tweeked it a bit after trying the original recipe which was good but I wanted a little more spice. the thing I did was change the beef to sweet Italian sausage (bob evans), added onions and a half tsp minced garlic. Then I omitted the soup because it was too fattening and too salty. I used the sour cream and added flour for thickening. (this worked well). I used the paprika and added a tsp of basil. This was tastier than the original recipe. I omited all the sausage/onion grease except for one tbs. This added additional flavor without the fat. My family ate both recipes and preferred the second version. It was a big hit. I made a caesar salad withh it and dinner was complete.

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Reviewer:

katz

Reviewed: Oct. 3, 2011

This was pretty good. Nothing spectacular, but fast and easy and filling. I did add a can of milk to it after reading the reviews.

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2 users found this review helpful

Reviewer:

Abby

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Stillwater, Oklahoma, USA

Reviewed: Sep. 19, 2011

Killer! Everything is better with garlic, so of course I add some minced garlic when browning the beef, but that is the only change I made, other than omitting the onions and mushrooms as per my husband's request. Definitely a keeper!

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1 user found this review helpful

Reviewer:

Stephanie

Cooking Level: Beginning

Living In: Kaukauna, Wisconsin, USA

Reviewed: Aug. 7, 2011

It was really easy to make, and tasted fine (my husband thought it was good-and he's the critic), but I've had better.

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Reviewer:

ndm726

Cooking Level: Beginning

Living In: Eagan, Minnesota, USA

Reviewed: Jul. 31, 2011

I used marinated steak instead of ground beef for my stroganoff. The only problem that I had was that after I had added the flour and as I was adding the cream of mushroom soup it got WAY to thick really fast and nearly started to burn. Had to turn off the flame and add almost a whole cup of water to thin it out. Afterwards when I read some of the reviews, I saw others had added milk, which I will try next time. Otherwise, very yummy!

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Reviewer:

jennifer_a00

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Beginning

Home Town: Rancho Cucamonga, California, USA

Reviewed: Jul. 27, 2011

This was very good! Will make again.

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1 user found this review helpful

Reviewer:

Jess

Cooking Level: Intermediate

Reviewed: Jul. 13, 2011

Not too bad, I dont think the flour is needed, it made it taste a little funny. Also needs a little more seasoning, something in addition to the paprika - not sure what yet.

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Reviewer:

Amber

Cooking Level: Intermediate

Reviewed: Jul. 5, 2011

Changes I made. Used a bag of frozen swedish meatballs instead of ground beef, 6 oz. can of sliced mushrooms. 2 cans of cream of mushroom soup, some evap milk to thin out some, and chopped 2 cloves of garlic. Made this in under 30 min. after a hard day at wok. Delicious. Especially with a salad and some crusty bread.

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Reviewer:

dirrtyredd

Cooking Level: Expert

Living In: Cincinnati, Ohio, USA

Reviewed: Jun. 7, 2011

This simple recipe has a great base to work with. After reading several reviews, I took the advice of Not adding flour to avoid over thickening the sauce. I also added fresh minced garlic to the browning meat and milk to give the sauce a more creamy texture. I Buttered the noodles and tossed in fresh chopped parsley. I sprinkled fresh parmesan over the top before serving, the kids all had seconds!

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