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Beef Stroganoff for Noodles Recipe

Beef Stroganoff for Noodles

Recipe courtesy of Michele Urvater

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (101)

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Average Rating:

Total Reviews: 101

Showing 61-70 of 101

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  • on August 09, 2007

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    I used to make stroganoff with canned cream of mushroom soup, but this recipe doesn't take any more time and tastes way better!

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  • on August 03, 2007

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    My man loved it!

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  • on July 27, 2007

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    I cater part time this went over really well. thank you so much

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  • on May 29, 2007

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    I made this, but added a little cabernet sauvignon (about 3 Tbsp, it is very rich. Almost like a french twist on the Russian original. I definitely recommend this recipe!

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  • on May 21, 2007

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    I prepared all of the ingredients ahead of time (me zon plaz. I used Top Siroin and cook it in small batches for only about one minute, but I added EVOO and a great Cab Sauv. The meat came out tender, juicy and flavorful.
    I didn't cook the onions and mushrooms quite as long (12 minutes and I left them covered.
    I blended in broth, sour cream, and flour to get the right consistency.
    Also, I prepared the onions, mushrooms, etc. -before- I get the beef ready * this is the key *
    Your meat won't dry out for long that way.

    Chef J.B.
    San Francisco, CA
    Food Network ID: Chef_JB

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  • on May 15, 2007

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    The longest time anything takes is boiling the water for the noodles. It was delicious!

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  • on April 22, 2007

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    My husband *loved* this recipe. I substituted thyme for dill and omitted the parsley (none on hand. I highly reccommend the beef tenderloin. Look for beef tips... so much cheaper in the store and perfect for slicing up for this recipe.

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  • on April 17, 2007

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    ok

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  • on March 15, 2007

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    My first try at stroganoff and this couldn't be easier...I did a little modifying (added 1/4 cup of red wine. Thank you soooo much!

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  • on March 14, 2007

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    Very tasty, I've never used dijon and heavy cream in stroganoff, but it works!

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