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Beef Stroganoff III
March 03, 2007

Mercy! This one offers up a most incredible flavor, a unique combination of down-home and exotic. The recipe as written is no doubt wonderful, but I improvised a bit based on experience, instinct and what I had available. I followed suggestion of marinating the beef in red wine. Then, because the wine permeated the dish all through, because of the beef marinade, I didn't add the white wine in at the end. I also added 1/3 cup of cream cheese as recommended by other reviewers. That part was fine, but I'm not so sure the extra calories are worth it. I didn't detect a significant difference in the flavor pre cream cheese to post cream cheese. I used real mushrooms, not canned. That is highly recommended. I sauteed the mushrooms with the green onions and removed them from the skillet to the same bowl where I rested the beef. Too, I used light sour cream. Hey, there is enough richness in the recipe, using light sour cream will not make one iota of difference. I served the recipe on packaged noodles. I'll try rice next time. Even my picky wife, who shuns flavors that depart from basic meat and potatoes--especially dishes involving wine--said she "loved it."

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