5 Reviews of Egyptian Pasta Stroganoff

From: Chef George S.

On Nov 16, 2006

Made this last night with ground lamb and cous-cous. It was delicious. Very easy to make and I can think of dozens of ways to vary the basic recipe (add raisins or nuts, add Middle Eastern spices, etc).

From: *Parsley*

On May 16, 2007

Very, very flavorful, and very quick and easy to make. I used egg noodles. I think I would reduce the amount of consomme to 3 cups, because the sauce was a bit watery (even with full-fat sour cream mixed in). Thanx for posting this. I will make this again (with less consomme).

From: I'mPat

On May 22, 2007

Definately agree with previous reviewer reduce consomme to 3 cups (though if using rice 4 cups may be required as I think it would absorb it better than pasta - I used bow tie). I also used fresh mushrooms which would have also added to the liquid content but it was certainly tasty and very easy to make - a great midweek meal. Served with a tossed salad on the side. Made for the 123 Hit Wonders 2007 tag game. Thank you Engrossed.

From: MsSally

On Apr 9, 2007

This was pretty good. I used elbows and it was really easy. The sauce was not as creamy as I'd have liked it, but it was a great alternative to Hamburger Helper and just as easy.

From: Maito

On Oct 6, 2007

We liked this dish. I used very lean turkey and nonfat sour cream, which we are used to, and like a lot. I also used fresh mushrooms, about double, but I would have liked even more. Adding cayenne pepper and more spices would probably be a good idea too.