This is my recipe, and I just had to comment. I usually use homemade beef broth instead of canned, and also use Dijon mustard. I often double the recipe, and freeze leftovers for future meals. It can be frozen with or without the cooked noodles - without takes less freezer space, but both ways work equally well. Whether or not the red pepper is used or if the quantity is reduced is a personal taste. Sometimes I use red pepper flakes, and sometimes, I don't. I have also cut the meat the night before and let it marinade in the wine overnight. This works well, to and tenderizes the meat more. If you use a less tender cut of meat, this works well. For a more tender cut of meat, overnight marinade is a bit of an overkill.
I have tried almost every stroganoff recipe on this site, and this one is the best by far. Like james747 , I used fresh mushrooms and also marinated my beef in the red wine for about two hours prior to cooking. The end result was incredible. This is definitely going into the family recipe book. Thank you for an exceptional recipe!
Why only 1 review? This recipe is amazingly delish! Followed the recipe as written except I substituted fresh mushrooms instead of canned, used Dijon mustard, used a 14 oz can of beef broth so I omitted the water and used olive oil with a tab of butter cut in. I simmered for about one hour and 20 minutes. The meat came out very tender. This recipe is a keeper. Thanks for sharing.
This was my first attempt and it was so spicy we were practically breathing fire! LOL! Even my husband said how spicy it was and he can handle a lot of heat in his food. I adjusted the servings to 8 used crushed red pepper assuming it's the same as red pepper flakes and kept everything else the same. I will definitely try it againP.S. I hated to only give it one star because I'm sure I messed up somewhere but it wouldn't let me post if I didn't rate it.
I followed the recipe exactly except I substituted 1 small container of plain Greek yogurt for the cream cheese and sour cream. I really liked this recipe except I wasn't crazy about the red pepper. Was a little too spicy for us. Would leave that out next time.
I made this tonight for the first time for dinner for my husband and 13 year old. It is a little labor intensive and does take nearly two hours but it is well worth it. I always read the reviews of recipes on here prior to making them and I am glad I did follow several other reviewers' suggestions to halve the red pepper flakes. I put in just a teaspoon and it still had plenty of kick. Next time I will use just a half as my teenager doesn't care for that much spice. I did marinate the meat in pinot noir for 30 minutes. Next time I will do at least two hours if not four just to further enhance the flavors. Honestly it was 5 stars with just 30 minutes so if that is all the time you have it still comes out delicious. Additionally I will probably simmer it for more than an hour to thicken the sauce or add just a pinch of corn starch at the end as I prefer more of a gravy consistency. All in all this recipe is a keeper and can be tweaked for everyone's liking. Thanks so much for the great recipe.
Great recipe! Used fresh mushrooms but will cut back a little on paprika next time - my wife doesn't really care for paprika - don't know why I love it! Meat was a little tough but tasted great - may try chuck next time. Was using Julia Child's recipe till now........ sorry Julia!
I made this for dinner last night...oh my goodness my 13 year old son who eats NOTHING....had two helpings. As others did I used fresh mushrooms and the only thing I am changing for next time is cutting the red pepper flakes in half. It had just a little too much bite! Otherwise loved it! Thank you for sharing such a great recipe!
Excellent. I used 2 lbs. of stew meat as that is what was on hand. I keep small 4 pack bottles of red and white wine on hand just for these types of recipes. Just a quick shake of the red pepper flakes per reviews. Just a really good tasting dish. Thanks for sharing.
