11 Reviews of Beef Stroganoff

From: Donna Matthews

On Feb 26, 2005

The quantities in this recipe are very flexible. I used a pound of boneless beef chuck roast that I had cut into chunks for stewing, so it took more seasoned flour to cover it. I also had a LOT of fresh mushrooms to use up (almost a pound), so I pretty much doubled all the rest of the ingredients. I also used the tomato paste because I keep a small opened can of it in my freezer (in zip-top freezer bag so I can cut out small quantities when I need them)I cooked it ahead,through the step of adding the beef and vegetables back into the gravy. It could have been frozen at this point. Several days later, I was able to just reheat, add the sour cream and wine, and cook the noodles. Steamed broccoli went nicely with it both from a taste and presentation point of view. My meat was a bit tough (what can you expect from budget beef cuts); the sauce was marvelous. I was glad I had doubled it so there was lots to cover the noodles.

From: Tasty Tidbits

On Sep 5, 2004

This was delicious. I used rump steak as that is all I had, browned it in the frying pan with onions and fresh mushrooms. I didn't have any beef stock so I used beef gravy mix (Bisto) and boiling water instead of the extra butter and flour and stock. I just sprinkled the dry gravy mix over the meat mixture, combined well and then poured on some boiling water. I don't use alcohol so I added some balsamic vinegar and I used ketchup instead of the tomato paste like you suggested in the intro. Other than that I followed the recipe exactly. It was quick, easy and most delicious! I know I will make this again! Thanks!

From: jswinks

On May 30, 2005

Very quick and easy. Was a little rich for us. I think next time we won't cook the meat in butter, maybe some veg oil, and try lite sour cream. Very tasty though, we'll make it again!!!

From: Sackville

On Dec 30, 2005

We have nearly the same recipe, also from a Better Homes & Gardens cookbook, except our version uses fresh mushrooms and sherry instead of white wine. It is my husband's favourite meal. True comfort food!

From: Theresa P

On Oct 26, 2003

Silky , smooth and velvety sauce poured over buttery egg noodles and served with a salad along side ! This was perfect on a cool fall day !!! I used the ketchup (out of tomato paste) and the sauce was the best we have had in a long time ! Thank You for sharing your recipe Caryn !

From: virginia70065

On May 20, 2004

Delicious! I did everything to a T like the recipe but omitted the tomato paste. I didn't want any tomato flavor in the dish. Our lunch room loved it! (We cook for about 12 managers/executives here at work.)

From: Divinemom5

On Jun 25, 2004

I liked the ease of this recipe.I did substitute fresh mushrooms for the canned,and added basil and black pepper.Delicious!

From: Maya's Mama

On Jan 26, 2007

my husband fell in love with this, he asks me to make it all the time. i do serve it with mash instead of noodles, but its lovely. it's better than resturant stroganoff.

From: Tina6767

On Apr 16, 2003

The recipe calls for 1 (1 oz.) can of condensed beef broth. Could this be correct?

From: Karen From Colorado

On May 29, 2006