Campbell's Kitchen Classic Beef Stroganoff Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Apr. 1, 2010
I made this for dinner last night. The kids and I loved it! It was usper easy and has great flavor. I didn't have dry sherry so I used red wine instead.
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Photo by Theresa Duvall

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Mar. 13, 2010
I made this last nite with a couple of substitutions/additions. Used gr. beef instead of steak; strained it into a bowl, set aside; wiped cast iron skillet & added a bit of olive oil to sautee onions til tender; added beef and stirred in a packet of brown gravy mix and cooked a bit longer; added 1-1/4 cups water and simmered a few minutes (I always add the brown gray mix to gr. beef dishes for a richer taste, the amount of liquid depends on dish); pushed meat to the sides of skillet and added a can of cream of mushroom soup with roasted garlic (instead of plain cream of mushroom) to the center and stirred to mix soup and liquid; simmered for a bit longer; poured over cooked egg noodles then mixed in the sour cream. Hubby doesn't like sour cream much, but ate 2 helpings plus took leftovers today for lunch at work. I will make this again.
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Cooking Level: Expert

Home Town: Walls, Mississippi, USA

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Reviewed: Feb. 12, 2010
This was so simple and tasted great!! I did adjust to my taste: added garlic powder to meat while browning, 3tsp Worcestershire sauce and 1TBS Dijon mustard with the soup, and I used beef stock instead of water. Oh, and I just added what I had left of a Sour Cream container, maybe 2 TBS instead of the yogurt. Yum. My husband said "thank you!" after he ate this.
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