22 Reviews of Beef Stroganov (Stroganoff)

From: Texas Girl in California

On Oct 21, 2009

AWESOME! This is by far the best Stroganov recipe! I used yellow onions - they're sweeter. I also lightened it up a bit using light margarine and light sour cream. I also added 1/4 cup red wine. It was WONDERFUL. The sauce was a bit thin - I figured because I had added extra liquid so I put in some Wondra Sauce and Gravy powder and it thickened perfectly. Hubby was literally licking his plate! Thanks

From: Gingernut

On Jul 11, 2007

I'll just comment for future reference, as I think I ruined this recipe. I suspect the problem was that I tried to "lighten" this up (using less butter, and extra light sour cream), and maybe strog is just meant to be loaded with fat. The flavour was good, but the sauce was thin and watery (probably owing to the low fat content). I also found that the cooking times seemed a bit long, resulting in a somewhat tough texture. But thanks for posting it, anyway. Just not a recipe that I can use unmodified and still be able to button my jeans.

From: MomTo2BigKids

On Nov 16, 2008

I cut back on the mustard but otherwise followed the recipe and DD and DS begged me to make it again pronto! Thank you!

From: MyCookiesCrumble

On Apr 29, 2009

I used beef granules instead of the salty bouillon cubes. Excellent!

From: Chef #415573

On Sep 24, 2008

I used 8 oz button shrooms and threw a few portabellas in too. I used grain fed sirloin which still ended up a little tougher than I'd like. I also added a little flour at the end to thicken up the sauce a bit. Clean plates all around!

From: italiangirl #1

On Sep 2, 2009

Delicious hit the the spot instead of adding the mushrooms i added cream of chicken and mushroom soup. Thanks for a great recipe

From: KWB

On Jul 17, 2009

Terrific, I made the following small adjustments: omitted beef boullion (didn't have any, just added normal table salt), made a roux with the remaining oil in the pan after cooking the beef, then added mustard and decided to add in oregano, basil and worchestershire, and deglazed with white wine. Then I tossed all the beef, mushrooms and onion. Then went on from there as usual. Great stuff.

From: kyrandia

On Jun 26, 2007

I served this stroganoff over pasta, and the flavour was wonderful.... this recipe is less complicated to what im used to, very quick to make indeed... a different spin on an old favourite.... will be making this again... thanks peggy

From: Jewelies

On Jun 27, 2007

Peggy we loved this, it was extremely yummy. I had two little helpers in my kitchen 'helping' to cook. I don't know how helpful they were but we certainly had lots of fun. A great family friendly recipe that I served with mashed potatoes. A definite keeper for our family. YUM!

From: Sussan

On Jun 27, 2007

A delicious interpretation of a classic recipe - thank you for posting it Pegz. Australian stroganoff recipes usually include a tablespoon or so of tomato paste, but this version is so comforting, sour-creamy, mushroomy and full flavoured, the tomato paste wasn't even missed until I revised the ingredients before writing this review. A real winner!