I used Ground beef and 1 medium onion instead of the green onions. I also added 3/4 tsp of nutmeg which is a "secret" ingredient that I add to all stroganoff recipes.
12-18-11: This is a creditable version, but not as good as I've had in restaurants.
This was sooooooo good. Used regular onions instead of green, fresh mushrooms instead of canned, and red wine instead of white. It was so creamy and delicious, can't wait to have it again. A new permanent addition to my recipe book - thanks!
This recipe was great; I used blade steaks and added a little extra wine and mustard. I accidentally added low-fat sour cream and it curdled immediately. Regular sour cream saved the dish, and I won't make that mistake again. Served over buttered egg noodles. Even better as leftovers.
This was delicious! I did change it up and followed a few of the recommendations of BEEZLYS, I used yellow onions, cornstarch instead of flour, and added Worcestershire sauce. Also I used fresh mushrooms since I had some that needed to be used. Thanks for the recipe.
Wow, yum yum. Wonderful recipe, wouldn't change a thing. My children, fussy to say the least, loved it!! My husband says I better make it againg real soon.
My family (usually VERY picky) loved this recipe, mostly because they can't get enough gravy, ever! A couple of changes: I added a fresh sprig of thyme (left over from another recipe), used red wine and added it along with the beef broth,(later omitting the white wine), and added 2 cloves of garlic through my press. Delicious and a definite keeper!
Yummy comfort food. My husband raved over this! I prepared this with one pound ground beef, since that is what I had on hand, but used the sauce quantities as published, since we like lots of sauce over our noodles. I just browned the beef with onions until almost browned through, just some pink, then added the sauce ingredients as published with out the one hour cooking time. I also added a splash of worchestershire sauce, too. Served over buttered & parsley kluski noodles. Liked that this did not have an overpowering sour cream taste, just enough. Thanks for sharing your recipe, Donna, it's a keeper!
YumYum! I used beef stew meat which I let simmer for 90 minutes but this was really tasty! I added the white wine while it was simmering and will try a red wine next time.
Wonderful recipe. I'll add my 2-cents worth of comments to the already 800+ and hope it might be helpful to someone. I followed the recipe with the exception of 2 things: (1) I had no wine on hand so trusted others that it would still come out great, and it did, and (2) I used fresh mushrooms as recommended by others. I was amazed that chuck roast could be used like this. It reminded me of round steak. Because I had trimmed so much fat from the meat, when I fried it I didn't have much in the way of juices to which to add 4 TBL of flour to make a roux. I ended up using additional beef broth (not much, maybe 1/4 cup) in order to make a gravy. As the meat simmered in the gravy for the next 2 hours (that's how long it took for the meat to become tender), I had to add a bit more broth to the pan to keep it from drying out. This did not in any way make the gravy runny, however, and by the end, when I added the sour cream, everything came out just perfect. We loved it. I believe a very similar result could be achieved using left over chuck roast and gravy (cooked the old-fashion way for one meal) by adding mustard, onions, mushrooms, wine, and sour cream to the leftover meat and gravy. This could even be a freezer dish to which you simply add the sour cream before serving (I wouldn't add sour cream to the sauce, then freeze). Very versatile. Thanks for sharing.
Thought this was extremely tasty. We used stew meat which we browned and then pressure cooked for 20 minutes. Next time we will cut down on the butter drastically to reduce calories.
This recipe was great. My husband asked when I was going to make this again as he was eating his first bowl. Needless to say, there were no leftovers for dinner the next day, as my husband helped himself to a midnight snack of this. I did make a couple of small changes, but I don't think they affected the result much. I used a Vidalia onion and beef bouilion as I didn't have the green onions or beef broth.
Amazing! As another reviewer suggested, I marinated the beef in red wine for a few hours beforehad.
My family and I loved this recipe. Followed recipe exactly and turned out wonderful.
A good solid Stroganoff to begin with, but I added 3 oz cream cheese to push it over the top. I also added some pepper flakes to give it a bit of heat.
Use whatever steak I have on hand and use fresh mushrooms. Always serve over egg noodles.
delicious! I added a dash of sherry and slow cooked it on the stove for about 3 hours. I served it with noodles and broccoli. It is a keeper!
I made with ground beef and it was sensational! I will be adding this one to the rotation.
Great base recipe but I adjusted it quite a bit with other raters suggestions. Used half a sweet onion, one crushed garlic clove, added sherry cooking wine after browning these and the beef. Used one can condensed beef stock (with one can water), added Worcestershire sauce, used fresh mushrooms and made it a one pot recipe by adding the egg noodles to the sauce and simmering until done. Great flavor, quick and easy - I will definitely make again!
This is good. I did the process a bit differently, but the same recipe. I first browned the meat, then transferred it to a slow cooker. Same thing with the rest of the process - skillet first, then to the slow cooker. That allowed me to slow cook the meat for several hours to get it nice and tender.
This was great. Based on the recommendations of others, I marinated the meat in red wine, used a yellow onion, added some garlic while it simmered, did not add extra wine, and added 3 ounces of cream cheese at the same time as the sour cream. The flavors were great and the meat was really tender!
This is definitely the Beef Stroganoff you should add to your keepers. Thanks so much! Wouldn't change a thing!
Before I made this dish for the first time I was worried that it wouldn't be as good as my mom's. Now that I've tried it, I'm worried that my mom's version might not be as good as this.
followed recipe exactly (except cooking directions, went ahead and cooked beef and onions together) and it turned out perfect. still tastes like your run of the mill stroganoff minus the soupy taste you get from using canned soups.
We used apple juice instead of wine and didn't add any of the dairy. it was great! We make it all the time now.
Love this recipe! Did make some changes that made it easier for me. I marinated the beef in red wine (about 2 cups of wine) as others have mentioned but I did this in the crock pot on high (mine has high 4hr and high 6 hr. - did 6hr high temp) and cooked in the wine for about 3 hours or so. Also, backing up a bit, I used sirloin tips -not a roast. Anyway, then in pan on stove cut butter in 1/2 so 1/2 stick, dehydrated onions and 1tbsp (heaping) of garlic in butter for few minutes. Used 2Tbsp flour and 2Tbsp corn starch as others mentinoed as well and added to butter on stove. Then took wine/beef juices out of crock via turkey baster and measured out about 8oz of this (dumped rest) and added water to make the 10.5 ounces which is how much beef broth you're supposed to add. I added some minors beef paste to this wine/juice mixture and added to butter/onion/garlic on stove. After boiling this for several minutes (it bubbled for a few minutes) I poured all of this into the crock pot. Now on low in crock a few minutes before you serve, add cream cheese and sour cream (1/3c each) and heat through. AMAZING and most of the cooking is in crock pot. The marinating of the beef in wine (crock pot or not) does make it so very tender with rich flavor of the wine. So very good!
BIG WIN AT MY HOUSE!!! I have a very picky eater at the house (my BF) and he LOVED it! He even went back for seconds which was a first! I did change a couple things...I omitted the green onions and substituted them for chopped sweet onions. I used another reviewer's suggestion and marinated the meat in white wine for an hour in the frig to tenderize the meat. Score! And I left out the white wine at the end because I wanted to keep my sauce thick. It was absolutely mouthwateringly amazing!! I just wish I had leftovers for tomorrow. Ah I guess that is the price you pay for making a great dish. :) I'm definitely keeping this recipe in the catalog! #winning
This is a keeper- it was so delightfully tasty. I used some tenderloin tips that I had in the freezer, but will try a cheaper cut next time to see if it's as good. I RARELY follow a recipe in its' entirty, but this one I did (with the exception of not having quite 2# of meat) I would, however, take note of the serving am't - I think more like 4 than 8! Thanks for the grand recipe - I will be making it again - maybe for company - it is that good !
My whole family loved it!! Even my daughter's friend who is a bit picky loved it and ate it all! It is simple and delicious!! I did add the cream cheese like suggested. I also marinated my beef in wine salt and pepper before I made it and used regular onion instead of green onion. I will make it again for sure!!!
The finished product was wonderful; however, I had to double the sauce ingredients. I doubled the beef broth, onions, mushrooms, mustard, flour.
Good recipe. I was looking for something to use my left over roast from the Italian pulled beef sandwiches and this fit the bill. Used the egg noodles and followed the advice of yellow onion and cream cheese. Didn't need the wine since the beef had already been slow cooked in Lipton onion soup mix and Italian seasonings. This is a good way to get more than one meal out of a large roast (especially when they go on sale).
Once I figured out the right kind of meat to buy (I am kind of a novice as far as knowing my meats), I found this recipe to be FABULOUS!!! I also misread it my first time and used 4 TB butter instead of 4 oz. You definitely need 4 oz. It is so good. We have it quite often. Don't change anything. Don't 1/2 it even if you think you need to because the leftovers are just as good!
This is a very simple, yet very flavorful dish. I used sirloin strips rather than chuck roast. Sliced up sweet onions, fresh mushrooms and garlic. After I browned the beef, I went ahead and added the broth, wine and flour to the pan. Stirred it together, then added the mustard, basil, salt, pepper and Worcestershire sauce. I brought the mixture to a boil and then tossed in the onions, mushrooms and garlic. I kept a close eye on the steak to keep it from over cooking. I allowed it to simmer for about 20 mins and then I added about 3 tablespoons of sour cream. Delicious!
AWESOME!AWESOME!AWESOME!AWESOME!AWESOME!AWESOME! My husband is from Sao Paulo, Brazil, were Stroganoff is very common. My idea of Stroganoff was Hamburger Helper! My hubby was horrified! So I found this recipe and gave it a try. My husband took one bite and declared that I was the perfect wife! I guess a way to a man's heart really is through his stomach! :) In the end of cooking time, I added another can of Beef Broth to make it a bigger dish. I then added some Corn Starch to thicken it up and it did not compromise the taste at all. This is the ULTIMATE Stroganoff dish. Make a double batch if you want to allow people to have second and third helpings!
I LOVE THIS RECIPE...with a couple changes. I used a package of beef stew meat instead of having to go through and cut all the meat, etc. I substituted the green onions for one medium yellow onion (Vidalia in the Summer). I used fresh mushrooms (8oz. container). Lastly, I used RED wine (Pinot Noir) instead of white. FABULOUS!!! I even use fat free sour cream! No one can tell because the flavor is all there already! YUMMMM!
This turned out pretty good. Hard to store in fridge as lost much of it's moisture. Have to add water to reheat later on.
I made a vegan version of this with a textured soy "beef skewer," soy sour cream and a veggie stock... totally delicious and super easy. A good recipe, in my opinion, is one that can be suited to meet the needs of any diet, and this one definitely makes the cut!
EXCELLENT! I used sirloin in place of chuck roast & was happy with the better cut of meat. I still can't get over 4oz butter (1 stick) - that's a lot of butter to brown the beef in. There was so much liquid with this amount of butter that it's impossible to follow the directions at this point: stir flour into juices on empty side of pan! There is no empty space! It's full of liquid! Anyway, since there was so much, I skipped adding the beef broth and threw in 2 cubes of beef boullion and maybe 1c water. This was easy to make and exceptionally tasty! I did add a few splashes of worstecshire (sp?) sauce and 1t minced garlic along with the mustard (used honey-mustard). I also chopped 4oz fresh mushrooms instead of using canned. We LOVED it! Very classy! Thanks for the post! A new favorite!
Very good. I marinated the beef in a 1/2 cup white wine for a couple of hours before hand. I melted 2 ounces butter and then added the beef and wine. I browned the beef and then plated it; cooked down the wine/butter to about 1/2. While the wine sauce was cooking down, I whisked 4 tbls of flour into the beef broth. I added onions to the cooked down wine sauce until soft then I stirred in the broth/flour mixture and mustard as directed. After the sauce had thickened, I added the beef back to the pan and the mushrooms and let simmer for at least 1 hour, stirring occasionally. I think adding the mushrooms gives extra depth to the sauce. When ready to serve, I added in the sour cream. I added a spoonful at a time until I liked the flavor. Definite keeper.
This was just eh. Not the "WOW" I was expecting after reading all the reviews. I followed the recipe and even took the advice of other reviewers, but still this dish lacked something. I added the Worcestershire Sauce, used top sirloin instead of chuck roast, put the mushroom in with the meat, added the cream cheese and still.....eh. Will not be making this again.
I can only give this 4 stars because I made a few changes, so I don't really know how the original comes out. I sauteed yellow onions and fresh mushrooms in the butter, then sauteed the beef with the veggies. Then added the flour and then the beef broth with 2T Worstchestshire. Simmered as noted and then added red wine instead of white with a little addtl sour cream. It was truly superb! Thanks for the recipe!!
I had some leftover steaks that were pretty tough, so I popped them into the pressure cooker with 1/2 a small diced red onion I had in the fridge, 3 cloves of minced garlic, and 1/2 cup of homemade vegetable stock for about 7 minutes. While it was cooking, I mixed 1/3c light sour cream, 1/3 c cream cheese, 1/3 c of champagne I had open in lieu of wine, 1 tbsp. of paprika and 1 tbsp. of ground mustard together in a separate bowl. I also added my 4tsp of flour to 2c of beef broth in a separate bowl. When the beef was finished cooking, I added a package of fresh diced mushrooms and 4 tsp of flour/beef broth mix to the pot and stirred. I then "tempered" the cream/wine mixture by adding a little of the hot liquid from the pot to the bowl of cream/wine mix and stirring, add then stir, add then stir. Do this until you've added about a cup of the hot liquid with the bowl of cream. This way the cream doesn't curdle when you put it into the pot of hot liquid (to me this is VERY important). I simmered the liquid uncovered for about 20 minutes while I made some flat egg noodles to serve it over. This was quick, easy, and delicious. Next time I'll add some diced tomatoes from the garden for color.
absolutely incredible. i've been searching for the best stroganoff recipe for my whole life and this is it. so unbelievably delicious! i did add extra everything - doubled the concentrated broth, the mustard and used REAL portabello mushrooms (sauted) - i can't imagine using tinned mushrooms. also added 2 tspns cumin and had to substitute the wine for ale. so good!
Fabulous! This is absolutely the best stroganoff recipe I have ever used. The whole family loved it. I followed the directions exact except I omitted the mushrooms.
This recipe was everything everyone claimed it to be; absolutely delicious! I used a little oil instead of butter to brown my meat, which was just plain old stew meat and some leftover london broil. I didn't have any mushrooms on hand so I threw in a can of Golden Mushroom soup, used red wine instead of white and cooked everything in my slow cooker. The sauce was trememdous Donna and my whole family loved it!!!!
Easy, and EVERYONE (kids, adults) enjoyed it. I used sirloin tip cut-up, gave kids extra dollop of sour cream when served at their request. I used 2-cans beef consume and 3 pounds meat. A keeper! thanks!
Super recipe! I have been looking for a good stroganoff recipe and I have now found it! The only changes I made was to use sherry instead of white wine (thats what I had on hand), and I did not have enough onions this time but used extra onion powder and it came out great. Served it over the recipe i found on this site "Grandma's Butter Noodles" what a perfect dinner!
This was wonderful. I'd give 5 stars, but per JJH's review I marinated in red wine and added 1/3c cream cheese & 1/3c sour cream and no wine at the end. I'll be making this again!!!
This is the best stroganoff recipe I have ever made. I followed other reviewers' advice and marinated the meat in red wine 2 hours before cooking. I browned the meat in a butter/olive oil mixture and removed the meat from the pan. I cooked the onions with some fresh garlic, then added the flour to coat the mixture. I blended in beef broth and the sauce was very thick. I added a touch extra of beef broth instead of wine. I added the meat back in and simmered for a little bit. I used sirloin steak this time. Next time, I will simmer for awhile longer to make the meat more tender.
Thanks so much for this recipe, Donna. Loved loved loved it! Sauce was great, the meat tender, the flavor perfect. I used fresh mushrooms and no wine but it still came out delish. Thanks again =)
This recipe was AWESOME. I made it for my two brothers who each went back for 3rd's! I marinated the beef in a cabernet for about 1/2 hour before cooking and didn't add any wine at the end. Added a little bit of garlic salt and used 1/3 cup each sour cream and cream cheese at the end and it was devoured!!! Thanks!
This was the best stroganoff I have ever made and I used ground beef instead of chuck roast. I imagine it would have been even better without that substitution. Otherwise made it exactly as written and served over egg noodles. Both myself and my boyfriend (who doesn't like stroganoff) loved this. Thanks Donna! :)
My budget doesn't allow for expensive cuts of meat, so I use a skirt steak (buy one get one free twice a month at local supermarket $.60/lb). To make the meat more tender, I marinated it in wine and garlic for 2 hours before cooking (wine was omitted later). I reduced the butter by 1/2 (still seemed like a lot), substituted 1/2 white onion for green onions, and used 2 beef bullion cubes dissolved into 10 ounces of water instead of broth. The recipe worked well and fit my budget a lot better than it did as written.
NO: canned mushroom, canned beef stock, cooking directions. YES: all fresh (make beef liquid using the beef) plus garlic, Worcester, yellow onion, ( chopped parsley at the end.) Beef, onion and mushroom deserve to be perfectly sautéed then the sauce created to taste/consistency before adding them together to simmer.
This recipe is a 5er just the way it is. If you are in a rush or you find out your beef has freezer burn as I did, and you have ground beef on hand, you can use that and it cooks up real quick ... no need for the hour long simmering. Great recipe Donna!
Great Recipe, thanks for sharing. I did use 1/3 c sour cream and 1/3 c cream cheese at end. Didn't use wine as I didn't have any open. But, really good without it. A Keeper!!
Awesome !!! My wife, who follows a different recipe, loved this one more. And my kids, who don't like mushrooms, ate and enjoyed all of it. Definitely take "BEEZLYS" advice on adding garlic, Worcestershire sauce and cream cheese, which makes all the difference. Additionally, as she stated, corn starch is much easier to use as a thickener than flour, unless you make a rue first. The only liberties I took with the recipe was to use fresh instead of canned mushrooms, and I didn't bother to measure amounts, just "eye-balled" them instead.
Wonderful! We doubled this recipe for 8 people. Nothing left! Be sure to add fresh mushrooms. Very good with Light sour cream and an additional 1/4 cup cream cheese. I used a leaner cut of roast and used meat tenderizer before cooking it. After cooking meat and onions on the stove for an hour, I place it in refrigerator overnight. Next day, simmered on low in crockpot for 4 hours. Perfectly tender.
The taste of this dish was great! I did a few things different: I used 1 pound of lean ground beef and instead of browning it separate from the onions (used yellow insted of green), I combined the two ingredients, also adding garlic (about 1 Tbs). I did not add any butter (I didn’t want the extra calories and fat) and it worked out fine. The juice from the meat was plenty to sauté the onions. Then, instead of mixing the 4 Tbs. of flour with only the juices, I mixed it in with the whole mixture and it had the same effect, it was just easier. Since I used ground meat, I only simmered it for about 15 minutes, and then I added the remaining ingredients (used fresh mushrooms instead of canned) and simmered another 5 minutes. The only thing I will do different next time is put a bit less wine. I do like the taste of white wine, but since it is being added to a thick sauce, it doesn't have much time to cook out, so the flavor is stronger than I prefer. I cooked egg noodles and mixed it all together. I'll definitely make this again! (from start to finish, it only took me about 30 minutes!)
Delicious and easy! I used fresh mushrooms and added a little worcestershire. It was really good. A definite keeper.
I tried to think of a more eloquent way to put this, but I'm at a loss for better words, so... WOW!!! This recipe was absolutely delicious! I have never eaten a better beef stroganoff. I highly recommend this recipe exactly as it is!
I have made this several times and it is one of my favorite go-to meals, both because it is delicious and my boyfriend loves it! The reason for the 4 star is I made several changes: For one, I have 5 roommates so I double the ingredients. Also, I use 3 lbs of hamburger that I brown (then drain) in a separate pan. I also cook 1 bag of egg noodles. (I keep the noodles and the meat to the side until it's nearly the end). I don't use green onion, but I do dice 1/2 small onion and 4 cloves of garlic (or 1 onion and 4 cloves if doubled) that I cook with the butter until it's tranlucent. I use 2 tb of flour and 2 tb of corn starch (well, 4 and 4 since I double it...) After I make the paste with the butter, onion, flour and corn starch I add the beef broth and I use 1 tb of Worcestershire sauce. (2 if you're me). As for the other things: I don't use prepared mustard, white wine or mushrooms (one of my roommates doesn't like them otherwise I totally would.) I use 1/2 a block of cream cheese (well 1 full block since I double it), and I also use 1/4 cup soup cream (½ if doubled) added at the same time as the softened cream cheese. After the cream cheese and sour cream are melted I mix in the cooked egg noodles and browned hamburger. If it's too thick I add some milk, whatever I have on hand (skim or whole). Heat through and yummy!
This is a GREAT recipe! I changed it up a bit as I didn't have some ingredients and just wanted to try something different. But this will be a staple in my home from now on. It is WONDERFUL!! I used 1 pound Ground beef as that is what I had defrosted. and I used Stone ground mustard in place of the dry mustard. Used all other ingredient amounts but changes some. I used the green onions, white wine, and flour. I browned the beef in the butter, (will be cutting that back to 1/4 cup), added the green onions, broth, wine, mustard and flour. Let simmer until it thickened a bit. then removed from heat, and added the sour cream. and served it over egg noodles, and topped with some of the green onion tops. Thanks for sharing your recipe with us!!
This is very good, and I did make changes that were advised by other cook, i.e.,garlic, worchesteshire,mix the flour w/some broth prior to adding, and adding dark red wine at the end, just b/f mushrooms and sour cream. I didn't add sour cream, I used cream cheese and cream fraiche. This works so well if you are trying to "hold" this dish until guests arrive (in my case, husband!) I will provide a very easy recipe for cream fraiche that will keep for a month in the fridge. !/2 pint half'n'half, 1/2/pint whipping cream, 2T. buttermilk. Pour all together in jar and set out on counter 24hrs. It will thicken, then refrigerate and use as you would sour cream. It is excellent to use as a base for other sauces.
My favorite beef stroganoff EVER!!! I do add more of everything (more onion, mustard, sour cream, wine, even beef broth sometimes). I also like to add fresh dill at the end. Don't think that red wine would go better just because it is a beef dish - the white wine and sour cream work perfectly together. I have made this many times, and it is better with a better cut of meat - sirloin works great and isn't too expensive ( I usually use less meat than the two lbs the recipe calls for, making it a cheaper meal, plus the sauce is the best part!)
This was a home run! Made two changes. I used fresh mushrooms and stew meat. Next time, I will up the sour cream by a couple of tbsps and slow cook it for 2 hours to make the meat more tender.
This is soooo much better than the canned soup version my Mom used to make! Thanks for the recipe!
This was great! My only changes: yellow onion instead of green onions; fresh mushrooms instead of canned, marinated the beef in red wine and omitted from additional wine to recipe, and added 1/3 c of cream cheese. Everyone loved it! Thanks, Donna!
I don't rate five stars unless I LOVE it!!! My husband LOVED this and couldn't put his fork down to breathe!! I was very happy!! I did however had on hand left over Christmas prime rib and had enough for two people. I cut it into strips and cooked it with the onions and followed the rest of recipe exact. I didn't have any white wine but I assure you it tasted FANTASTIC without it!! I will try the wine next time, I was wanting to add it to this recipe but had none to use. But this recipe is my replacement for my other recipe with the ground beef and cream of mushroom soup base. No more!! This recipe has changed my direction on how to do it right!!! Thank you!!!!
This was delicious - used beef consomme only because it's what I had on hand. Came out good. Although in our house it only served 4!!!
So easy and so delish. At lunch I prepped my veggies and marinated my meat in red wine as suggested. Then when it was supper time I just had to cook the meat and make the sauce. Lets just say the meal was made so quickly, we were waiting on the noodles to cook! I left out the beef broth and just added 1/2 C 2% milk that had 2 tbsp of flour added to it. Left out the white wine (cause I don't drink white). Also added almost 2 TBSP of worchestershire sauce and no mustard. Lastly, only used about 1 tbsp butter and it was great!
I've tried many beef stroganoff recipes and this one tops all of them! This one is a keeper!
Delicious!! Rave reviews from all 12 hungry guests! I marinated the stew meat in merlot overnight. THIS MAKES SUCH A DIFFERENCE IN FLAVOR AND TENDERIZING! Browned the meat as instructed and threw it in the crockpot for 7 hours on low. Used fresh sauted mushrooms and added them about 40 minutes before serving. For the creamy part, I added 1/2 cream cheese and 1/2 sour cream mixed with a bit of country dijon mustard. Amazing and delicious! Thank you so much for the recipe Donna, and thank you to the raters that read many,many reviews and came up with the inspiring tips!
Excellent base recipe, with excellent flavor. I used thin-cut steak for this, and it ended up a bit more done than I would have liked, even though it still tasted delicious. I also used baby portabellas and morels instead of canned mushrooms (which, honestly, are pretty disgusting). I served it next to a mixed greens salad with berry tomatoes, golden raspberries (fantastic), and a great champagne vinaigrette. In the future, I think I would probably take the beef completely out of the pan after browning it for the juices, and then put it back after the sauce had simmered for ~20 minutes and let it all simmer together for another 10, since I prefer my steak to be pink in the middle. I'm also going to try adding some garlic, as I've heard that garlic makes a superb addition to stroganoff. Though, honestly, this recipe is simply delicious as-is.
Gotta say, pretty darn good. I used ground beef instead of roast. No biggie. All gone. Triplets loved it. Will make many more times. Thanks so much!
Quick & easy. I made this with and without the mustard and didn't notice much difference (I'll just leave it out next time). I added 1 tsp of garlic and used sirlion sliced thin (took much less time to cook, cooked in minutes vs. 1 hour). I used 1/4 of a large white onion (instead of the green) and about 2-1/2 tsp of bouillon with 1-1/4 cups water (instead of the broth concentrate, you can skip the salt if you use the bouillon).
I served this over garlic mashed potatoes for a change of staples and my husband battled over getting a second serving even though he knew he shouldn't. He liked it so much, he changed his mind about getting lunch out at work and brought leftovers for lunch today. This was a hit with my whole family. Thanks for sharing!
My husband says he has never really had REAL stroganoff, so he doesn't know how it should taste ... but this tasted really good! (I served it over egg noodles, but rice would be good too.) It's a bit of a long, involved process, but quite well worth it in the end! I followed the suggestions of the most helpful reviewer, and it was great! (Marinate, mushrooms @ 2/3 mark & 1/3 C cream cheese with sour cream!) It was great & has been put into the "Repeater File" after only one serving!
I was looking for a recipe that didn't use cream soups and this is the recipe I've been looking for! However, I substituted sirloin and fresh mushrooms. I think I'll leave out the mustard too next time. Just a personal preferance.
I confess that I altered this recipe a bit...but, it was still WONDERFUL! Believe it or not, I turned it into a 30 minute meal by using ground beef instead of chuck roast. It was so easy. I also used yellow onion, since it was what I had on hand. Other than that I followed the recipe. I browned the beef, added the onion and saute'd till tender then added the flour and beef broth. I add the remaining ingredients and the sauce came together in minutes. I served it over noodles and my whole family loved it. They even asked me to put the recipe in our 'Family Favorites' recipe box. Oh, and I didn't add salt at all. The saltiness of the beef broth was perfect. Try this tonight and you'll have dinner on the table in half an hour.
I used cabernet sauvignon and it turned out quite delicious! I recently started cooking with wine and it makes the dish far richer and flavorful. Even my kids liked it.
A very simple, delicious stroganoff! Added onion and mushroom soup mix to simmering beef (chuck roast) and broth, plus 1/4 cup red wine. Found the sauce thickened more than I liked and I needed to add water (and more salt and pepper) toward the end of cooking. Otherwise, flavor was magnificent! Served mixed with egg noodles.
Just tried this recipe tonight; it was great. The beef was very tender and the sauce had amazing flavor. I doubled the recipe, added 2 ounces of vegetable oil to the butter, used 1/2 finely chopped yellow onion instead of green onions, used two packages of fresh mushrooms (sliced them and added them right after onions), added a cup of water and two Knorr Beef Boullion cubes, which meant I eliminated the beef broth. I also used a couple tablespoons of corn starch to thicken instead of flour. I would definitely make this again.
Husband wanted thicker, weigh more sour cream. I loved the flavor.
Made this following Beezlys modifications. The cream cheese and garlic were definite keepers, but next time will omit the mustard--I couldn't taste anything else but the mustard!
I make this using fresh mushrooms, but otherwise I follow the recipe exactly, and it's delicious every time. This is one of my favorite meals - fantastic comfort food, and my friends and family love it!
Was ok. Seemed a little salty. If I make it again I won't add the salt. The salt in the broth is plenty. The flavor reminded me of beef stew. Still looking for a recipe to make my family flip.
EVERY time I make Beef Stroganoff [only using this recipe of course] I get a ton of complements on what a good cook I am. Then I get bombarded with requests for this recipe. This is my husbands favorite meal and he is ALWAYS happy when I make it. The few modifications I made are: Using all the green onion, not just the white part. Using Spicy Brown mustard instead of regular mustard..it gives it a nice sour kick Marinate the beef overnight, or at least a few hours in Worceshire sauce Double the garlic Use Lawry's seasoned pepper if possible. Much to my husband's dismay, I don't like mushrooms so I omit it from this recipe (a disgrace to stroganoff, I know) however...the next time I make it I do plan on using REAL and FRESH mushrooms as another reviewer said. I as well my husband don't do caned mushrooms.
Always a hit at our house! No leftovers! We add a few cloves of garlic--keeps away the vampires!
I loved this recipe! It tastes great and is not difficult to make. It takes a little longer to cook, but it is worth it! I made if for my mother-in-law when she came to visit and she was really impressed. Thank you!
My husband just loves this (we don't use the wine) and it is very very good.. sometimes we add extra sour cream and sometimes we add the cream cheese combo and it's great every time.
