Beef Stroganoff

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Good recipe. We added a few tablespoons of tomato paste and some thyme and extra garlic to give it a little more flavor.

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If notice in the accompanying video as she dishes out the stoganoff, you will see that the gravy is very liquid and thin.

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This recipe is easy to make and is delicious! I followed the recipe - no need for extra flour. One only has to add the pasta "al dente" to the sauce. The pasta will soak up the extra liquid. Do not forget the fresh chopped parsley when serving, it brightens up the dish.

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This recipe was outstanding! Will definitely do this one again.

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Excellent

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This recipe has potential but needs work. Shoukld have read the reviews before trying it. Sauce was much too thin even after tripling the amount of flour. Also needed more herbs for flavor as it was lacking in that department.

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This is a lame stroganoff recipe. It would have been better to call this dish by another name. The thin sauce and lack of sour cream doesn't come close to a real resemblance of beef stroganoff.

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After reading this recipe I was worried about making this. But I added couple tablespoons or so of extra flour and then some Herbs de Provence (french seasoning mix and gave it a little extra boiling time to thicken up. It was pretty good for being lower fat. I also used tenderloin tips ( ask your butcher for them that I trimmed and sliced instead of london broil, which I think is a horrible cut of meat. My boyfriend and I are big foodies and we approved!

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I thought this recipe had good flavor in the sauce although I also had too much liquid and used some corn starch to thicken it up some. I used london broil but I thought the meat was somewhat tough. Perhaps I didn't slice it against the grain although it looked like I did. I used a combination of yogurt and sour cream as well. Any hints about the meat? I will try this again perhaps with a different cut of meat and less liquid. My husband liked it so it can't be all bad!

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If your current Beef Stroganoff recipe doesn't look like the picture on this recipe, then it's a pretty safe bet this isn't something to follow precisely. There's a small list of entrees I'm asked to make by friends and family. Stroganoff is in the list, and mine doesn't look like the picture.

The five minute reduction of two cups of liquid is most likely the culprit. I don't see this functioning as a swap for what I make, but it has good ideas. I already use nonfat sour cream and nobody can tell, but cutting that in half with some yogurt will work nicely as long as the sourness remains the dominant but only hinted flavor. Otherwise, I'm already way off the path of every aspect of this recipe so it can only be guidance for modifications. What I make is the thickness and color (only! of a good marsala. This looks boiled.