Reviewed: May 12, 2013

used beef tenderloin. It was delicious.

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Reviewer:

Bad Dog

Cooking Level: Intermediate

Reviewed: Dec. 30, 2012

My family and friends really loved this recipe.

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Reviewer:

Spike.STL

Reviewed: Dec. 19, 2012

Was very good and very tasty I like my stroganoff thick to put over egg noodles, so when it was mentioned in recipe that this is a thinner recipe I decided to use more flour in my cream mix. It turned out great! It reminded me of what my mother made when i was kid but with more flavor. Thanks so much for the recipe it hit the spot. Tomorrow i will know how i did with it as i will be letting 2 friends try it wish me luck :)

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Reviewer:

azklassik

Reviewed: Sep. 5, 2011

It was very good but may need to add a little more salt in the end

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Reviewer:

Hey, I am a family pet Walker.

Cooking Level: Expert

Home Town: Yokohama, Kanagawa, Japan

Living In: Cheyenne, Wyoming, USA

Reviewed: Jan. 12, 2011

The sauce tasted delicious, but my beef was a little tough. I think cutting the meat into thin slices would lead to a more tender finished product. The only change I made (other than halving the recipe) was to add an extra tablespoon of flour. I don't know if I really needed it. My sauce was very thick with this addition. I did serve it over rice, as suggested.

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Reviewer:

Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Feb. 21, 2010

goes great with egg noodles

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Reviewer:

MariaJoanne

Cooking Level: Expert

Home Town: Lake Lotawana, Missouri, USA

Living In: Overland Park, Kansas, USA

Reviewed: Jan. 18, 2009

it is ok, need more thick so i use flour and i use frozen egg noodles, also i like to put flour on meat to cook before add with other stuff so meat will be so good tender ty for recipe

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Reviewer:

Leanna

Reviewed: May 28, 2008

This recipe is pretty good but it's not really a "stroganoff". It would work better with rice than pasta but we really felt like pasta so I thickened it more. In my opinion, the wine sauce should be reduced down about 1/2 way before adding the cream/flour mixture. I added 1c heavy cream and 1c sour cream since I didn't have half n half. I also used left over steak from the weekend and chopped it up in 1" chunks. Since it was already cooked, I just threw everything in the onion mixture together. I omitted the mushrooms because my hubby hates them. I added peas, 1TBS of worscheshire sauce and a tad of crushed red pepper to give it another dimension. This was a good recipe. I'm not one that can just throw things together, though once I have an idea I never stick to the recipe. So, thanks for the wonderful idea. It made leftovers. :)

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Reviewer:

nskiddo21

Cooking Level: Expert

Home Town: Yuba City, California, USA

Living In: Silver Strand, California, USA

Reviewed: Mar. 12, 2008

I loved this recipe. I substitued the white wine with Marsalla wine only because that's what I had on hand. I also thickened it up a bit more (added a bit more flour). It was Fantastic! My husband said it was so silky...

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Patty Story

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Evergreen, Colorado, USA

Reviewed: Feb. 18, 2008

Really good! My fiancee loved it!! I also, substituted sour cream a couple spoonfuls of light sour cream instead of half/half. Also, I put a spoonful of flour in it to thicken the sauce, which worked really well. Will make again!

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