Reviewed: Jan. 26, 2012

great recipe, tastes even better the day after! marinating the meat in red wine an hour before cooking is a good recommendation..

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Reviewer:

bondybond

Reviewed: Jan. 25, 2012

Here are my changes: used fresh mushroom...always. Canned mushrooms taste wierd. One med/large onion. Instead of 4onces butter I used half butter half olive oil when browning meat bc it doesn't burn as quickly. Must marinade meet with wine. Dont add in the end gets too watery. By doing this it adds so much flavor too meat. When you add the onion it tastes so much better when you add some fresh garlic as well. In the end, add about 1/3 C cream cheese(helps thickens too).

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Reviewer:

WhatThe?

Cooking Level: Expert

Reviewed: Jan. 24, 2012

Delicious tonight with a venison roast! Used sherry and crime fraiche because that is what I had. Otherwise, I followed the recipe as written. Will make this again!

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SHELLYDUKE

Reviewed: Jan. 21, 2012

Very good!! I just tenderloin but still had to simmer for an hour. I used mashed potatoes, but will try pasta next time!!

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ljtawil

Reviewed: Jan. 20, 2012

great recipe. made it for some friends everybody loved it

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aj1s

Reviewed: Jan. 19, 2012

This recipe is amazing!!! I was a skeptic with the mustard at first, then I added it and it is definitely needed. Everyone ate it up. This was added to my cookbook as soon as cleanup was over.

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Reviewer:

Melissa

Reviewed: Jan. 18, 2012

Loved it! Will definately make again. We used steak tips which were an awesome substitution

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Cooking Level: Expert

Living In: Boston, Massachusetts, USA

Reviewed: Jan. 16, 2012

Great as is. I have made it sevearal times and experimented. I like it with a clove of chopped garlic, fresh mushrooms and a little Worcestershire sauce. I browned the meat with olive oil instead of butter. Very yummy.

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Pappyabc

Reviewed: Jan. 16, 2012

I marenated in red wine as well, used fresh mushrooms added right after the onions, and used flat iron steak. Truly a remarkable recipe for "lesser" cuts of beef!

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Reviewer:

Robin Surland

Cooking Level: Expert

Home Town: Rapid River, Michigan, USA

Living In: Wichita, Kansas, USA

Reviewed: Jan. 14, 2012

Let me preface this by saying and I am a terrible cook! About 50% of everything I make turns out awful, even if I follow the recipe exactly. My hubbie asked for beef stroganoff tonight and I found this recipe. I had a small filet, fresh mushrooms and dry sherry rather than chuck roast, canned mushrooms and white wine, but otherwise followed the recipe as written. I cooked the mushrooms with the onions. The filet was so tender, I reduced the cooking time. It was fantastic! Thank you for a great recipe, Donna. It was a big hit at our house and I will make it again soon.

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