Reviewed: Oct. 12, 2012

Yum, very good, I used Top Sirloin Steak instead though as recommended by my butcher. Always good to up the quality of the meat.

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Reviewer:

rmanns

Reviewed: Oct. 7, 2012

With all the positive reviews, I was expecting this to be much tastier. I prepared it according to the recipe, using top round steak instead of stewing meat as several other reviewers mentioned - perhaps that would have made a difference. There were no real complaints as to how it cooked or how it turned out (technically there was nothing 'wrong' with it, although it did need about an hour longer in the slow cooker than indicated). I would say that it didn't have the sauce wasn't as creamy as other 'stove top' recipes I've had in the past. I suppose it just wasn't to our tastes.

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Reviewer:

Mimicoto

Reviewed: Oct. 7, 2012

My husband liked it, but I did not care for it. I don't think sour cream and wine belong together in a slow cooker.

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Reviewer:

LittleLizzy

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Reviewed: Sep. 29, 2012

I followed the suggestions that Sara made -- the flavor was fantastic, but it was so watery I couldn't serve it as it was. I added 6 ounces of rotini for the last 45 minutes (after adding a full 16 oz of sour cream, cuz just like garlic there's no such thing as too much sour cream in my universe) and that took care of the problem and turned it into something my teenaged son adored, but I really would have preferred noodles on the side. I do think the fresh mushrooms give it a lot (I used sliced baby bellos), but next time I'll try sauteing them before adding to cut back on the liquid and not add any water at all. Also, I recommend giving it a stir at the beginning and somewhere in-between.

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Reviewer:

Suze

Cooking Level: Intermediate

Reviewed: Sep. 28, 2012

So good! My daughter made this one too....she prepared it the night before in the slow cooker insert and then refrigerated overnight....next morning....put in slow cooker and turn it on.....now thats perfect for a busy work/school morning. She was really craving beef stroganoff so this was perfect. It was delicious! Doubled the recipe and we do have leftovers. Served over buttered noodles and made Waikiki Cornbread from this site as well. Tender meat, nice and saucy, and loved the sour cream and parsely addition at the end. Thanks for a great recipe!

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Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Sep. 14, 2012

Outstanding! I would not change anything! The first time I had this my daughter brought for my husbands birthday! It is now on my favorite recipe list!

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Reviewer:

JoyceMarilyn

Home Town: Newaygo, Michigan, USA

Reviewed: Sep. 7, 2012

DELICIOUS! My Hubs raved. Omitted wine, flour and bouillon. Subbed chicken broth instead. This is definitely going into our regular rotation!

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Reviewer:

BrookieCookie

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

Reviewed: Aug. 30, 2012

I wish I had read the reviews before making this recipe. 16 oz. of sour cream is WAY too much. 8 oz. would be just perfect. I also think it needs more mushrooms, but that could be just personal preference. As made, I felt I had a whole lot of 'sauce' and not much 'substance.' It definitely wasn't bad, just needs a good bit of tweaking to be a five star recipe.

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Reviewer:

Mom22GreatKids

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Newburgh, Indiana, USA

Reviewed: Aug. 6, 2012

Very watery but taste is almost there...

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Reviewer:

peaches0827

Reviewed: Jul. 31, 2012

I made this for the 2nd time last night. Once again I did not have any bullion. I used a touch more wine and sliced onion not chopped. I "nuked" till soft 1/4 block of cream cheese and added it to the sour cream. ONCE AGAIN it was wonderful! By the way, this time I was short on time and cooked it on high for 5 hours. Still....wonderful! This is the only beef stroganoff recipe for us now!

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