Just had it this evening and I had to modify and cooked it for 3 hours on high. Turned out delicious. Both kids - 7 and 11 loved it and so did my husband. I agree with other reviewers about thickeners. I will add flour last 30 minutes next time. Great recipe!
LisaTH Posted: 10/14/10
gretcheepoo Posted: 02/12/11
This was great! I accidentally put all of the paprika on the meat & it gave it a wonderful bite. My meat fell apart, but I was okay with that because it was so incredibly tender. Served it over wheat egg noodles & enjoyed every bite.
tawni001 Posted: 10/13/10
So easy and very good. I served it over egg noodles. May want to add a bit more salt before cooking and I, too, added a bit of flour to thicken. Will definitely make over and over.
5638552056 Posted: 10/05/10
The meat was so tender it fell apart. I did add a little bit of flour to it to thicken it up, but overall, it was fantastic!!! I have a picky son when it comes to food and he loved it! I will definately make it again.
Foodie25 Posted: 08/10/11
I dredged the beef in flour prior to browning it and cooked it on high for 5 hours...got a bit of a late start. Used a combination of shitake and white mushrooms (we love 'shrooms). Didn't need to add any additional flour to thicken up, but it did need a touch of salt at the end. Served with whole grain egg noodles...delicious! Loved this...it is my new favorite stroganoff recipe.
earrational Posted: 10/18/11
I didn't bother browning anything. Just threw it, including frozen meat, in the crock-pot. It was delicious. I pureed a portion for my toddler and he loved it too.
mysparky Posted: 12/12/11
Have tried other beef stroganoff recipes and just was not too happy with them. This recipe is a great basis, but I made a few changes based upon previous comments from reviewers: 1) dredged meat in flour (along w/ called for salt, pepper, paprika) prior to browning 2) only had reduced-fat sour cream on hand and it started to separate a bit while in the pan so I added about 1 tablespoon of cream cheese (that helped) 3) checked meat at 5 hrs and it was essentially done (very tender). Added about 1 Tablespoon flour, cranked heat up to "high" and cooked for another 25 mins - sauce was thickened nicely 4) added fresh dill as recipe recommends
Christina21 Posted: 03/06/12
Didn't use all the juice when I added it to the noodles. Came out great! The whole family loved it..and we have picky eaters!
ConnieWeaver Posted: 09/15/12
Tasted good, but gravy never thickened. This needs something to thicken the sauce.
Kissal Posted: 03/03/14
Just threw it all in the pot as a previous commenter had done, added a can of mushroom soup and stirred in a little corn starch in the end to thicken it up and it was really good. The family loved it and now I'm making it for the second time. Will make again and again.
domesticated4rn Posted: 11/04/13
Horrible. Tasted like bad hospital food.