Beef Stroganoff for Noodles

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This was a great starting recipe for a first time stroganoff maker. I used top sirloin (as it was on sale at the time and it turned out chewy and dry. Next time I will definitely use a different cut of meat. I didn't use the mushrooms, dijon mustard and the fresh dill in the stroganoff. I subsituted the dill for some dried thyme and it turned out excellent. The only thing I had a problem with was it not thickening to my liking and there needed to be more sauce to pour over the noodles.

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This is such a great and easy recipe! Tasty and delicious! And still great the next day!
My family and I, tend to cook more than what we can eat that night, so we always have left overs. For the first time in 5 or 6 months, We ate all the dinner, and left overs. NO THROW AWAY! That is how great and tasty this recipe is. Easy and not bad on the pocket book either!

The only thing I did different was, instead of 1/2 cup of beef broth, I substituted the beef broth for 1/2 cup beef gravy, and 1/2 cup late harvest white Riesling wine. WOW, what great surprise!

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If there had been any left-overs for the next day, they would have probably been even better... but alas - no left overs that night!

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Very easy and fantastic taste. My whole family loved it.

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I did this with Venison back strap and Portobello mushrooms. Of course I lit it up with about a half cup of good chianti. It was wonderful! I would serve this one to friends.

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I have never really cared for beef stroganoff until making this recipe. My husband is a food snob and was very impressed with this dinner. My only addition was a bit of the red wine that I was drinking while I was cooking. It really added a great flavor to the dish. This dish now has a permanant place in my collection!

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Loved this and so easy!!!

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This was by far the most wonderful stroganoff I have ever had. The ample amount of mushrooms made the sauce flavorful and hearty - a great comfort food.

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This was really easy and very good.

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very tasty and easy to make