Reviewed: Mar. 15, 2012

This was very quick to make. It's probably not more difficult than classic stroganoff, just less time consuming and you can make it when you don't have fresh ingredients. Reading the other reviews I see many of us made similar alterations with better results. 1. two cans of soup ( I used 1 can cream of chicken and 1 can cream of mushroom) 2. more seasonings (seriously) I used garlic powder, parmesan cheese and fresh ground pepper. I also used yogurt and the whole bag of noodles. Yummy. I would make this again with the addition of fresh mushrooms.

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Reviewer:

Mikeal

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

Living In: Portland, Oregon, USA

Reviewed: Mar. 14, 2012

I am giving this a 4 star due to great basic and easy recipe. However for mine I did use the sirloin and the sour cream. I doubled the soup and added 1 tbs. worcestershire. And I added one soup can of water (too thick). Also when you read the directions (if I read them right) there is no need to separate anything. Using the steak I used it created wonderful juices and I cooked the onion with the steak and seasoned well. I kept it together to keep the flavor. Easier and better! I also added peas to the plates with my non picky eaters :) Tasted great and everyone loved!

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Reviewer:

Rebekkah

Reviewed: Feb. 23, 2012

Excellent recipe (made mine in the crockpot... And when I served it to my family sprinkled it w/French's onions... TOTAL crowd pleaser!

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Reviewer:

zdwyer

Reviewed: Feb. 14, 2012

I did not care for this! Might as well make a bowl of Cream of Mushroom and add steak. The mushroom flavor is overwhelming and not one of my kids liked it. Waste of good steak!

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Reviewer:

teresavn

Reviewed: Oct. 13, 2011

Because I don't eat meat, I replaced the beef with fresh portabella mushrooms, and added some broccoli. Delish!

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Reviewer:

mstalnecker639

Reviewed: Aug. 4, 2011

Tasty and east version of the classic. I skipped the sour cream as I had none but it would have been better if I had added it. Still, a yummy dish. The round steak took forever to get tender, though. I simmered it in beef stock and it cooked for nearly an hour!

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Reviewer:

Ava Flavah!

Cooking Level: Expert

Reviewed: Mar. 10, 2011

Easy weeknight dinner!

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Reviewer:

Linda

Cooking Level: Expert

Home Town: Trenton, New Jersey, USA

Living In: Bar Harbor, Maine, USA

Reviewed: Feb. 13, 2011

This came out very well. What I really needed was a good guide line of ingredients, and an order to make the dish. After that I add or take as needed. But on this one I followed it, and I was really surprised as to how good it came out. Best of all, it was quick. My family loved it. Thanks again.

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Reviewer:

old iron rider

Reviewed: Jan. 13, 2011

I would give 3 1/2 to 4 stars for the flavor, but combined with the ease to make, that definitely bumps it up to a 5 star recipe. I make with frozen meatballs for a super fast meatball stroganoff that's ready to eat in under 20 mins!

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Reviewer:

Sandi R.

Cooking Level: Intermediate

Reviewed: Jan. 2, 2011

This also works with ground beef or ground turkey. I also add a dash of worchestershire and a little dried basil and if it's too thick, a little beef broth. If I have it, I like to add a cup or so of sliced fresh mushrooms when I saute the onion. It's a lot like the SOS that I grew up with as a kid. It's great over mashed potatoes or fresh fluffy biscuits.

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