Beef Stroganoff

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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.

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I have been looking for a healthier Beef Stroganoff recipe for my husband who loves the dish and is a picky eater when it comes to changing his favorite foods. I tried this recipe last weekend and it was a hit with my husband - he loves it. The recipe is easy and the dish was very tasty, satisfying, hearty. I will be making it again this weekend for some friends. This recipe is a keeper for sure.

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My husband just found out about a heart problem, so I wanted to find healthy "real" food that my family would like. I have always found Ellie's recipes a great mix of healthy and tasty. This meal was delicious! I followed some of the suggestions of previous posts. I used one 10 oz. package of mushrooms, 2 T of flour, and one can of low-sodium beef broth (a little less than 2 cups. I also simmered the mixture for a while, 10 - 15 minutes, to let it reduce. I turned off the stove and let it sit a few minutes before I added fresh parsley and the yogurt. The sauce came out just thick enough. Yummy! At the end of the meal, my 23 year-old son said, "Wait... this was healthy?" If you didn't like it, try it again with a few alterations.

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I love Ellie Kreiger's recipes...except for this one. Last night I spent too much money and too much time making what I thought would be a tasty and healthy version of one of my favorite dishes. Unfortunately, the addition of Greek yogurt made for a weird and unappetizing consistency that in no way resembled a creamy Stroganoff sauce. The overall flavor was boring, the texture was soupy and there were too many mushrooms. Next time, I will make the traditional Stroganoff will all it's yummy sour cream goodness!

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You're forgetting the most important ingredient for a stroganoff! MUSTARD!

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I tried this recipe and it lacks taste, the greek yogurt did not make for a creamy sauce but a gritty texture. Overall, this was a poor substitute for a healthy beef stroganoff.

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Have not made this recipe yet, but I can see where a little more flour might be called for. Just be careful and remember the mixture won't come to its true thickness until after it comes up to a boil. As for the "sour cream", what sour cream is that? The recipe calls for Greek yogurt to be substituted instead of sour cream. That's what makes it a "lighter beef stroganoff".