Reviewed: Apr. 23, 2012

I am rating the popular mod adding 1/3 cup cream cheese and with a med onion instead of green onions. Wow! OMG, wow!! Hubby and frequent dinner guest love this. It just improves as a leftover. Heaven.

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Reviewer:

walkerwear

Reviewed: Apr. 23, 2012

Amazing! Followed this to a T besides marinating the beef in red wine... AMAZING!~!! Thanks ;)

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Reviewer:

932ninja

Cooking Level: Beginning

Home Town: Gulf Breeze, Florida, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Apr. 18, 2012

All I had on hand was stew beef! Even with stew beef this was wonderful. I used a few sauted fresh mushrooms, i try to avoid anything preserved and used Dijon mustard. Easy, few ingridients and dekicious, but then again, when is cooking with wine ever end poorly?

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Reviewer:

jtayber@yahoo.com

Reviewed: Apr. 4, 2012

This was a good base recipe. I found it needed a little more seasoning and the sauce needed to be a little thicker. My family liked it overall and it will be a good go to dish for a weeknight dinner.

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Reviewer:

tanyaburrows

Reviewed: Mar. 26, 2012

Tried this recipe out tonight. Was a winner with everyone, it was so tasty I wish I'd made more!

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Reviewer:

Fuzzbass89

Reviewed: Mar. 26, 2012

Very good. Similar to the creamy stroganoff recipes, without the half and half. Full flavor, very good. I had a left over roast already cooked and used it. Will definitely make again.

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Reviewer:

Claudia

Home Town: Louisville, Kentucky, USA

Reviewed: Mar. 25, 2012

I gave this two stars because I thought it was rather bland. BUT, I did make some substitutions, though I didn't anticipate though I didn't really feel like they were enough to truly impact the overall flavor. (I substituted elk steak for the beef, fresh mushrooms for canned and red wine for white and Greek yogurt for the sour cream. I also left out the green onions as I didn't have any.) Once we added some Worcestershire sauce and salt at tableside, it was better. But it needed a LOT of salt.

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Reviewer:

Special K

Reviewed: Mar. 21, 2012

I used 1 1/2 lbs of sirlion and it was super tender. I used yellow onion and some leek just out of preference, and added a splash of worsteshire and omitted the white wine since i didnt have any. I dissolved 2 tablespoons of flour and 2 tablespoons of cornstarch in a 14 oz can of beef broth instead of all flour. Turned out good.also used 8 oz fresh mushrooms instead of canned.

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Reviewer:

kpatt

Cooking Level: Intermediate

Home Town: Ketchikan, Alaska, USA

Living In: Lake Stevens, Washington, USA

Reviewed: Mar. 21, 2012

Unaltered this is a fantastic recipe. I harvest wild mushrooms and had some dried ones on hand. I rehydrated them in hot water being careful to make sure I'd have at least 10 oz of "mushroom water" left over. I removed the rehydrated mushrooms and added beef bullion to the mushroom water and used that in place of beef broth. OUT OF THIS WORLD! Also, because dried mushrooms tend to remain a bit tough, I added them to the mixture at the beginning of the simmer to get them extra cook time. To up the creaminess you can also add 4 oz of cream cheese.

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Reviewer:

Vance

Cooking Level: Expert

Living In: Traverse City, Michigan, USA

Reviewed: Mar. 20, 2012

I made this using leftover sirloin steak sliced very thinly. It came out great! The kids and hubby all loved it. I followed the recipe exactly and served it over Dreamfields low carb rotini. It was delicious and there was only one little bowl of leftovers for me! A great family pleaser.

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