Beef Stroganoff

  • Patten Posted: 01/05/09
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    added a little white wine and it was very good. I agree that the sauce was a little thin, but my husband and I really liked it. the smell of dill permeated through the house all day - not good when you're trying to keep your new year's diet resolution!

  • bellymama Posted: 01/26/11
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    Wow! Considering how easy this is, it's a real winner. This is only slow cooker recipe that I've found that is really good that doesn't require any browning or sauteeing on the stovetop before putting ingredients into the cooker. It did not turn out too soupy or thin as other reviewers mentioned. Maybe because I did cook it for the full 8 - 9 hours? I served the stroganoff and egg noodles with a side of steamed broccoli and it was a delicious weeknight meal.

  • carolfitz Posted: 12/21/08
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    Convenient to throw together and have ready & waiting for you on a cold & snowy night. Used fresh dill and added a bit of brandy for traditional flavor. As most everyone has noted, produces more sauce than you'd imagine and the mushrooms disappear. Instead of adding the sour cream to the pot, served individual portions of medium-sized egg noodles topped with the beef stew and placed a dollop of sour cream and sprig of dill on top of it all. Comfort food.

  • jennifercon Posted: 03/03/09
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    It was nice to be able to make in slow cooker, as it really made the meat tender. I am on WeightWatchers, so I reduced the amount of flour to 1/4 c., as well as the reduced the low-fat sour cream to 4 oz., and added some frozen peas (about 5 oz) to reduce the points value of the recipe, as well as increase the veggies. The dill made a nice surprise. I served it over whole wheat pasta.

  • BeckiSue Posted: 01/03/11
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    This recipe is definitely a keeper! Easy enough that my husband was able to throw together in the slow cooker. We used vension instead of beef. Meat was so perfectly tender after 5 hours. Only thing I changed was that I added a 1 TAB water mixed with 1 TAB cornstarch to thicken the sauce a bit more before adding the sour cream. Otherwise, this recipe was PERFECT!!

  • BJJGirl Posted: 04/25/10
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    This was easy and absolutely delicious. Next time I would double the recipe. It only makes enough for 4 people. I had one serving and my daughter, after a full day of work on her feet at the amusement park, had two servings and took the leftovers back to her apartment. I think the cooking time is a bit long though, I only had it on "low" for about 4 hours and the meat was perfectly tender.

  • aflitzy Posted: 01/19/09
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    Easy to make. I used frozen chopped onions and just enough to cover the bottom of the crock pot. I recommend cutting the sour cream to 3/4 cup

  • Hollypop Posted: 02/12/11
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    I thought this recipe was very good, considering it was lowfat. My only problem was the meat was overcooked, so I need to check my slow cooker. But overall it was a decent recipe. I served it over egg noodles.

  • Angel1975 Posted: 01/25/11
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    We did not like this at all. I made it exactly as written. To me the flavors were just off. I usually like stroganoff, but I none of us like this recipe at all. Definitely will not make this again.

  • Ali202 Posted: 06/28/10
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    I enjoyed this a lot and would make it again for a weeknight dinner. I added a bit of worcestershire sauce and paprika, but otherwise left the recipe as is. It was really tasty.

  • melodyl73 Posted: 01/18/10
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    This just wasn't good. It's smelled great while it was cooking, but taste needed something magnificent to make it work.

  • ShrinkingSweets Posted: 11/17/09
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    This was really good. Even my very picky hubby liked this. Best recipe I've found, light or not. Love it.

  • NDMomma2008 Posted: 01/24/10
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    This dish is delightful, IF you add Worcestershire. I found 7 hours to be excessive for cooking on low...the edges started to burn. I did half the recommended amount of sour cream as well. Keep the dill - it does add some nice flavor. Served over wheat noodles - absolutely delicious!

  • SkipinWA Posted: 11/04/10
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    Did a major make over. Needed to prepare faster than planned so I used ground turkey with all the same ingredients but did add cumin. It was great and ready in an hour.

  • AColette Posted: 12/23/10
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    This is one of my favorites. I've made it multiple times. I always serve with no yolk egg noodles that I mix in to the slow cooker. Great topped with just a bit of parm cheese. I had some girlfriends over last night and one of them had 3 servings!

  • ckgraminski Posted: 01/25/11
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    Great recipe and very easy to make. Next time I make this I will put the sour cream on the side. yum!

  • mcipher Posted: 02/16/11
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    My husband said that this was an assault to his mouth. It was not beef stroganoff-flavored at all and it was really runny. My hints are not to make this dish. Ever. It was awful.

  • LucyL7 Posted: 01/26/11
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    I thought beef stroganoff+slow cooker+good reviews = winner. WRONG. If you're expecting anything remotely like a traditional stroganoff, you will be disappointed. I shot a side-eye at the fact that it basically looked like a bad beef stew recipe w/o carrots and potatoes, and I was right. At the end, after the 10 min resting part, I went ahead and added worcestersauce and more sour cream, more dill, and a bit more mustard at the end to try to convert the taste from beef stew to stroganoff, and it didn't work. I was pretty embarrassed to serve this to a friend who happened to stop by & stayed from dinner. Stick to your conventional recipes for this - you can make it light, waaaay better, and in less than an hour. My trash can said this recipe was a keeper!

  • sarahjones123 Posted: 09/26/11
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    It was very good! My husband loved it. I did not make it in the slow cooker though I made it on the stove and egg noodles on the side.

  • Lalasea Posted: 10/10/11
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    I had high hopes for this, but was disapppointed. It lacked flavor, the sauce was runny and the meat was dry. Bummer!

  • ReblSouza Posted: 10/15/11
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    I liked it a lot. However, I think I could have put half to 2/3s of the sour cream rather than the full amount.

  • MsAmyFred Posted: 10/13/11
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    I thought this turned out great! I make it as instructed, making sure to cook on high for an hour then reducing to low for the remainder of the day. I thought the flavor was great and will make this again!

  • ErinWard Posted: 10/19/11
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    My husband and I absolutely LOVED this recipe! I don't like onions, so I sprinkled onion powder on the steak when I put it in the slow cooker. I also added more garlic (because I do with almost every recipe), and used whole wheat egg noodles. It was delicious!!

  • phoebe1214 Posted: 11/09/11
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    Before making this recipe I read a lot of the reviews and made a few changes accordingly. Since some people said that the mushrooms disappeared into the sauce I added extra mushrooms (1 1/2 packages total) and we thought the mushrooms were about right in it. Others commented that the sauce was too thin. I added 1 extra tablespoon flour because of this, but this made the sauce too thick and I had to add an extra 1/2 cup of water. Overall we liked the dish, and I will make it again. I did think the mustard was too strong and I will cut the mustard down by half next time I make it.

  • Artdavinci Posted: 12/29/11
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    This is a keeper recipe with a few minor alterations. Instead of the beef stock try adding in a can of campbell's mushroom soup with a bit of Cabernet wine. Next make sure to use good hearty mushrooms. We used 2 types portobello and shiitake. Enjoy

  • MMowry Posted: 03/04/12
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    The flavors of this recipe are solid and I thought the sauce thickness was good as well. The only thing I didn't like was the texture of the meat... the steak became the consistancy of pot roast. Will try again if I'm in a rush (it's so easy!), but otherwise I'll stick with a regular stroganof recipe.

  • rok080507 Posted: 03/20/12
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    really enjoyed this dish! I decided to brown my meat before putting in the slow cooker due to others saying the texture wasn't right. I also used portabello mushrooms so that they would be more substantial in the sauce. They definitely held up and didn't disappear in the sauce! and then I added another small handful of sliced mushrooms in for good measure when there was only an hour left of cooking. I added a tablespoon of butter to the egg noodles and then garnished the whole dish with parsley to make it look pretty! very good! husband approved!

  • Alleycat100 Posted: 01/10/13
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    I double this recipe and use gluten-free flour and gluten free noodles. I use more beef broth than the recipe calls for so that it covers all the meat, otherwise your meat will be dried out and of course it depends on your slow cooker. It is different than a traditional beef stroganoff recipe, but it's become a family favorite in our household.

  • MoniqueR83 Posted: 11/16/12
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    This was a very good recipe. I tweaked the recipe according to the comments and I added more sliced mushrooms. I also forgot the sour cream so i used plain greek yogurt. Delicious recipe. The texture of the meat was fine with me. It was tender and fell apart like that of a pot roast. No complaints from my family. I would def make again!

  • daisylover Posted: 03/12/12
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    It was ok - not spectacular and I, too, did not like the consistency of the meat. Honestly I don't think this is the type of dish for a slow cooker but that's just my opinion. Whole wheat noodles were very good with it.

  • HazelEyedNurse Posted: 10/21/13
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    Followed recipe exactly as stated. When I opened the lid at the end of cooking time, I was horrified to find that there was little to no meat left. Where did it all go?! The flavor was just ok, kinda bland. Not a repeat recipe.

  • ATableTogether Posted: 12/19/13
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    I made this and followed the instructions exactly except for these modifications: - Only used 1/4 tsp of Dill - Only used 1/2 cup of Sour Cream - Only cooked it 3 more hours after the first hour on High since I didn't have as much time I think all of these modifications were fine. I was weary of the dill, and I thought the lesser amount was right on. I used less sour cream because it was already saucy enough. I sure didn't want more. And as for cooking, everything was done to perfection. The beef was so tender. Overall, I think the main thing I'd do next time is use more beef, and then maybe compensate by using more sour cream if needed for more sauce. I'll definitely make this again when I need a quick, delicious meal - and steak is on sale. http://www.atabletogether.com/

  • lessuvme Posted: 08/18/13
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    I took the advice of others and adapted this recipe by adding more broth to cover, adding more mushrooms at the end, using Greek yogurt, and whole wheat noodles. Everything worked except the additional broth which caused the mixture to be too soupy, so be careful if you increase the broth. I have finally decided that the problem with the beef texture is simply that round steak is not the best cut for this dish. Maybe a low fat ground beef or loin cut?

  • Tamalain Posted: 01/22/14
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    Basics are okay. I think a tougher piece of meat would do better as the top round tends to fall apart. Also had the same problem as other reviewers with the sauce being too thin. Next time I would add more flour and mushrooms to the mix. Also a bit bland thought that is not uncommon for eastern european food. More mustard might do the trick without adding more calories.

  • Hayfor22 Posted: 02/01/14
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    Not very flavorful. Was very disappointed.

  • DeniseMo Posted: 08/08/13
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    Loved it! My husband now asks for this. It's easy to make for a busy family like ours. I loved the flavor and the sauce was just perfect. I always use quality ingredients, and it makes a differnece in the outcome.

  • Owlnyc89 Posted: 10/01/13
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    I adapted this recipe and added double the amount of broth with flour. Mine turned out great! I can't wait to make it again! Only adaptation I'll add next time is less pepper - it turned out just a little too spicy, but i may have been heavy handed with the black peper. The meat was tender and delicious, mine might have turned out less dry because of the added mixture so I'd reccomend doubling the broth/flour mixture to cover the meat in the slow cooker.

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