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Beef Stroganoff Hamburger Dinner in a Skillet Recipe

Beef Stroganoff Hamburger Dinner in a Skillet

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Average Rating:

Total Reviews: 131

Showing 51-60 of 131

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  • on July 21, 2009

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    Flavoring was pretty good...it was really soupy, not creamy. I cooked it a little longer to cook broth down and added more sour cream. I also added more mushrooms, onions, and garlic than the recipe called for. Pretty quick, too. The essence is great! I made enough for london broil tomorrow night!

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  • on July 21, 2009

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    My family loved it. i doubled the recipe to start with. I added a little more of spices to my taste. I also added more sour cream. It gets thicker if it sets longer. If you want a great easy meal this is a good of to try.

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  • on July 07, 2009

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    I cooked the watery broth down and added more sour cream. Next time I may try more essence too or maybe cooking more mushrooms and garlic for more flavor. It's a little bland as is but still taste good. Oh, and it's easy and fast.

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  • on March 19, 2009

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    I've never cooked beef stroganoff before, so maybe the flavors aren't to my tastes; however, we've been eating a lot of ground meat lately because of its affordability and I was eager to try something other than meatloaf, burgers, and spaghetti sauce. After reading the most recent reviews, I followed the instructions of a fellow reviewer who said if you cook it like this you'll love it! Guess what? We didn't. Even my fiance who is a meat and pasta kind of guy didn't care for it. While I was making this I just kept thinking that it wasn't going to taste good, and that almost NEVER happens when I try new recipes. I found two major faults: 1 Because I use grass-fed beef from a local farmer, its natural gaminess mixed with the gamey/earthy quality of the mushrooms, which combined with the lack of other ingredients, gave the dish a "strong" taste. 2 At the same time, the lack of other ingredients caused the dish to be weak flavor-wise and a little watery (even though my sauce did thicken up OK. I used extra essence and topped it off with grated cheese and the parsley, but even then we eventually had to pull out some worchester sauce to give it some kick. If I make this again, I'll be adding more veggies (carrots, leeks, etc. and I'll do some research as to other stroganoff recipes in order to tweak the flavors. Would not suggest this dish be made as is.

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  • on March 10, 2009

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    No complaints here. I followed the recepie and it came out great.

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  • on February 27, 2009

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    I don't agree with any negative reviews because if you did what I did YOU would agree with my review. For this dish, I used 2 separate skillets so flavors and textures would work together. First off, I boiled 3 cups of noodles and set aside. Then, I carefully measured all spices for the Essence mixture and placed in a Ziploc for later uses. "Thanks, Emeril." Then, I poured enough olive oil to cover a medium iron skillet and turned this on medium heat. I placed my broken up 1 lb. ground beef in a mixing bowl and tossed the measured spices on top of the meat. Then, I placed the meat into the skillet and allowed to brown alone, then drained. Separately, I used the same skillet and added 1 cup onion and sauteed for 3 minutes, then add-in mushrooms and garlic while all sauteed together. In a separate skillet I placed the ground meat and 1/4 tsp. more of extra Essence and heated through then add in 1 cup of beef broth and heated on medium-high. I put the other 1 cup of beef broth in with the vegetables and let simmer for 2 minutes, then add in sour cream and stirred together. Then, I added the noodles and carefully mixed all ingredients together then added to the meat and broth mixture in the other skillet. After 5 minutes of stirring all together, I noticed thickness was not as I expected, so I added a mixed amount of 1 tsp of cornstarch and 1 tbsp. of milk to the Stroganoff and voila it begins to thicken. I turned off heat and sprinkled a dash of parsley on top. Delicious!!!!!!

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  • on February 24, 2009

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    A flavorful alternative to the same old meat and pasta routine!

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  • on January 22, 2009

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    This is a great and simple homemade stroganoff. It's way better than the box stuff and just as easy to make. Some of the other reviews are correct about being runny or too watered down. I just added a cornstarch/milk mixture and it thickened right up. I mixed about a teaspoon of cornstarch with at least a tablespoon of milk and added it to the stroganoff. You could use more or less of this mixture to achieve your desired consistency. Otherwise.....it's pretty tasty!

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  • on January 14, 2009

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    I saw this recipe and thought I would try it since I had all of the iingridients on hand. I kept thinking while I was making it, "this is NOT going to taste good" but I'm a pretty savvy cook and usually fix everything. I immediately added more meat and made the recipe exactly as described.

    Yuck! I kept trying to doctor it up, there was nothing I could do to make it edible. I'd be surprised if my kids eat this (it's downstairs on the stove simmering. I will not waste my time on this again.

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  • on December 16, 2008

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    If you follow the recipe as posted, definitely the dish will be bland and watery. I cooked very lean ground beef with the onion and drained. I then added the mushrooms and garlic, and cooked those down a bit. Added 1 tsp. of Essence, thyme, then deglazed with brandy. Added the soup and cooked for about 5 minutes, then added 1/2 c. greek yogurt mixed with 2 tsp. flour. Perfect - don't despair and head for the canned soup, try my ideas first.

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