I can't tell you how appreciative I am that pretty much all of you, save a few, love my stroganoff. I get excited every time I get notification that someone else has posted a review.
I wish you all a very happy, safe, healthy, & prosperous new year!
I should probably start off by saying that stroganoff is one of my favorite meals but I'm pretty picky about it. I looked through this website for a while looking for a recipe that looked good and not too complicated. This was the perfect sunday recipe, just layer and let it go for a few hours. I wasn't sure what wine to use so I just used the cabernet sauvignon I had on hand. I did follow the recipe except two small changes. When I was putting salt and pepper on the stew meat I also added a bit of paprika. I also could not find dried chives so I just left them out. I think the way it was written the recipe is great, but it came out delicious my way too. None of the changes were very large. I just have a few things to point out. 1) warm the cream cheese up to room temperature to let it soften and consider breaking it into small chunks. 2) a tablespoon of paprika really adds some nice flavor to red meat dishes. 3) I really like a savory flavor so I might double the Worcestershire sauce the next time I make this. This recipe is definitely a keeper too. Satisfying, and quite simple but also I believe it is a bit healthier than some of the other recipes I have seen.
Update: I’ve made this recipe many times now. Everyone I’ve fed it to loves it. I do add the paprika, and double the Worcestershire sauce. I add chives when I have them but that isn’t a deal breaker to me. This is one of my favorite recipes to come home to after a long day.
This one is a "keeper"! My husband said he'd like it again! This stroganoff was different than the tomato-based one that I usually make, and we loved it! It has a hearty, rich flavor. I didn't have to adjust any of the seasoning, and the thickness was perfect, which doesn't always happen in a crock-pot recipe. I had all of the ingredients, and didn't change a thing. Looking forward to more recipes from Ann. Thanks, Ann!
This was wonderful! Followed the recipe exactly except omitted the red wine because I didn't have any. Used water instead. I found that the sauce was a little thick but maybe some of the moisture cooked away. Will watch and maybe add some additional water next time. Flavor was fabulous! My guests loved it!! Will certainly make again. Thanks!
L O VE D this recipe. Family is of German descent and everyone loved it. Stroganoff should be more than beef and gravy enhanced with sour cream..this truly is! Made to the recipe for a double recipe and a single recipe leaving out onions and chives. Truly didn't make a lot of difference. The red wine was the answer to a full flavor! Awesome ,.. This will be my GO TO stroganoff from now on! Thanks
I'll be honest, I have NEVER rated a recipe before online, but this was absolutely too fantastic not to rate! The only thing I added, which probably wasn't necessary, but I did anyway, was added about 3/4 can of Golden Mushroom soup. This recipe is definitely the one and only crockpot/slow cooker beef stroganoff that we will use over and over again! Thank you for posting this masterpiece!!
This is an absolutely fantastic recipe. The first time I made it exactly as written and it was wonderful. If you have time, there are a few things you can do to make it even better. I seared the cubes of chuck in a large skillet over medium-high heat with a bit of vegetable oil until each piece had a nice brown crust (Don't buy "stew meat" in the package if it's more expensive per pound than a chuck roast, it only takes a few minutes to trim and cube it yourself.) I transferred the browned meat to the slow cooker and reduced the heat to medium. I tossed in a couple tablespoons of butter and added the onions and a pinch of salt. Once the onions are soft and taking on some color, I tossed in the mushrooms and cooked them until they release their moisture and then get nicely browned. I then deglazed pan with the wine, and poured the mushrooms, onions, and wine to the cooker. The only other change I made was mixing the cornstarch and flour with water instead of the wine, since I used the wine for deglazing the pan. The result was even better than the first time I made it, so the extra steps are worth it, but this is super delicious if you just throw everything in the slow cooker. I served this mixed with some old-fashioned egg noodles, and it was to die for!
This was okay, but I guess I was expecting more, considering all the ingredients that went into. However, I did make the mistake of adding 1/3 too much sour cream because I read the directions wrongly. Then when I taste-tested it, I found it to be quite bland, so I added about 1/2 teaspoon of extra worchestershire sauce. In the end, it still didn't have quite as much flavor as I was hoping it would. I think I'll go back to my much more simple and much more flavorful stroganoff recipe, which is basically just some sour cream mixed with a packet of Lipton onion soup mix.
Recipe was delicious! Made a few modifications. Used trader joe's cream of mushroom soup and sautéed mushrooms, onions and garlic in butter, then added red wine and reduced until thickened. Still added red wine called for in recipe to stroganoff sauce. Best stroganoff I've ever made....thank you cwmom98.
