Beef Stroganoff over Buttered Noodles

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I don't know, didn't do anything special for me. It certainly wasn't bad, but my meat came out tough.

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I used a 2 pound shoulder roast with the gravy stock in a slow cooker. FANTASTIC! Sear the beef and put over the gravy, not in it. I used my favorite Minor's beef base, Marsala wine, doubling all the ingredients for a delicious gravy over rice or noodles! The meat falls apart after 6 hours in a slow cooker with little fuss or time involved, as some reviews posted that it is a little time consuming Tyler's way.
I also put a few stocks of celery, carrots, and potatoes in and left them there to enjoy with the meat, noodles or rice, and gravy - YUM YUM, don't throw away the carrot as this recipe calls for!!

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I made it for Christmas and it was a huge it! Followed the recipe exactly and it was the best. Thought the sauce was going to be a bit thin, until the mustard and sour cream were added and it was perfect. It may not be enough for 6, once everyone has second helpings. Trim the meat of excess fat before browning and make sure you by a thick chuck "steak" sometimes called a chuck roast. It made a big difference. And do not cover completely. I will make this again but will probably add more mushrooms and maybe pearl onions, just for a fancier presentation. Add the pearl onions instead of the regular onions. I found it surprisingly simple to assemble and then just let it cook! go about getting the rest of what ever you're doing done and let it cook! Use fresh herbs. It makes a difference. Served it with bacon wrapped green bean bundles ala "Paula Deen". Great meal. Thanks Food Network!

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This was the best beef stroganoff I've ever had. I made it for a party, and while it does take a long time to cook, it was definitely worth the extra time and effort. I added a little bit of corn starch to thicken it, because I prefer my beef stroganoff to be a little creamy. This is a great recipe!

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It was good. I don't think I'd ever make it again because of the work/ingredients put into it. Everyone liked it though. The beef was very tender. Make sure to put a lot of salt in your water when you boil your noodles to add extra flavor. I used Brandy instead of Cognac. I also pureed the carrots like other viewers suggested. I also had to add extra flour to thicken it up.

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This recipe was AMAAAAZING!! I made some small changes based on the amount of effort I was willing to put in and what I had on hand. I didn't dry off the meat because it was pretty dry to begin with. I Also did NOT heat the broth with carrot and thyme. And I only had chicken stock so I just used that straight from the container. I really don't think the first step is necessary and it seems like a lot of work. I also did not have onions so I used some shallots, I think either is probably just as good.
I was hungry and impatient (plus the liquid was getting low and so I only let the beef cook for an hour and a half. This resulted in still semi-tough meat, so in the future I will add some more stock and cook the beef for the full 2 hours. If you want the sauce to be thicker you can also add a tablespoon of flour to the beef and onions and cook that a bit before adding the cognac and then stock.

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This was very good. I doubled the wet ingredients after reading the reviews. Had enough for a family of four, three men and me with leftovers. I used local grown beef & organic local produce, which I think made all the difference in the flavor. I liked the fact that the recipe didn't call for a lot of fat, as cream cheese like so many other recipes do. I did need to thicken the sauce, I used arrow root. Enjoy

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Incredible! Most tender & tasty beef stroganoff I've ever had. I doubled the mushrooms and onions and it was to die for. My guests were very complimentary. :

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I made this for my family, it was easy (with prep done ahead. Has to be the most flavorful, tender beef stroganoff I have ever had.

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I liked it but I didn't love it. It was a ton of work too.