Beef Stroganoff

  • LisaTH Posted: 10/14/10
    Worthy of a Special Occasion

    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!

  • gretcheepoo Posted: 02/12/11
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    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
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    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
    Worthy of a Special Occasion

    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
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    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
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    Tasted good, but gravy never thickened. This needs something to thicken the sauce.

  • Kissal Posted: 03/03/14
    Worthy of a Special Occasion

    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.

  • betrarca Posted: 05/02/14
    Worthy of a Special Occasion

    I'm not usually satisfied with your average online "best slow cooker ribs/chicken/dal/etc ever!!" recipe. It makes me think that an average home cook has low standards when it comes to food and it's taste nuances. But, this recipe is good. The meat is tender and sauce succulent. That said, i might be a bit biased since i'm used to eating real Russian "böfstroganov" and i like the taste. However, you will hard pressed to find a proper Russian beef-stroganov with mushrooms :). I rolled my meat pieces in flour prior to frying and that provided enough thickening for the sauce in the end. Also used both sweet Hungarian paprika powder and hot Hungarian paprika powder.

  • domesticated4rn Posted: 11/04/13
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    Horrible. Tasted like bad hospital food.

  • Sdutch Posted: 04/27/14
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    Yummy! This was really good. I made a couple changes to the recipe though. I also floured the meat before browning. I then added 1 tablespoon of cooking sherry, 1 tablespoon of chopped garlic and 1/2 can of mushroom soup (we don't like the texture of mushrooms but like the flavor) to the broth mixture. Because my husband isn't a fan of noodles or rice, I scooped his portion over mashed potatoes (mine over egg noodles) I then served it with a side of chilled cranberry sauce and sautéed spinach and he loved it! Will definitely make it again.

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