Really amazing stroganoff, with the following modifications (mostly based on others' reviews so far):
1) Sliced up a london broil instead of using stew meat
2) Doubled the rest of the recipe, except for the Worchestshire and cream cheese (the latter of which I omitted entirely)
3) Added powered garlic (maybe half a tablespoon), pepper to taste, 3 beef bullion cubes, about a 1/4 c. of beef stock and a full pack of dry onion soup
4) Used sour cream to taste instead of cream cheese, regular cream of mushroom soup and a pint of fresh mushrooms wrapped in cheesecloth (which I left in throughout the cooking process, so I could hold some of the stroganoff back --for those of us who really do not like mushrooms --before returning them freely to the sauce).
Everyone cleaned their plates.
To be clear, doubling the recipe meant using a cup of chopped onion. However, I used three cans of condensed mushroom soup because it was smelling so onion-y and since I had so much meat in there, but the fresh mushrooms surely also helped the overall flavor of this dish for us. Also, I forgot to add any water, but it did not need it anyway.
Really, the way I made it varies quite a bit from the original recipe, but if not for this recipe I would have just been using the same old seasoning packets we have relied on for years and this is so much better I have to give it five stars regardless for inspiring me to tinker with it.
Thanks for sharing it!
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Really amazing stroganoff, with the following modifications (mostly based on others' reviews...