Beef Stroganoff

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This recipe is great--you can adjust the seasonings however much you like. However, for everyone who said that a cup of salt was too much, you have to read the directions! The CUP of salt is part of the House Seasoning recipe, and the recipe for the Stroganoff clearly states DUST the beef in the House Seasoning. Read before posting!

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I just got done making this & the flavor was wonderful! It was a little more "runny" than I like but all in all very good...I didn't make many changes - used round steak and also used golden mushroom soup as opposed to the cream of mushroom. I also added a lil minced garlic to the onions and mushrooms(which i just used a small jar, also including some of the liquid from them and added a few splashes of worcestershire...I did add some cornstarch to thicken but think I needed to add a tad more for my liking....Other than that-SURE WINNER!

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I tried making this for my family and I only used less than 1/2 a cup of salt and it was still too salty. Gross!! I threw it out and went out to dinner. Someone needs to make some changes to the amount of salt required.

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I made this recipe according to directions except for the seasoning mix. I totally agree with the other post saying that a cup of salt is rediculously high and unhealthy. I did use flour, salt and garlic powder but not one cup of salt. I found the recipe very, very bland at the end. I added 1/2 cup cognac, 1/3 cup red wine, fresh rosemary, fresh parsley and as traditional Stroganoff calls for, some nutmeg. The Cream of Mushroom soup is too bland and since traditional Stroganoff is so easy to make anyway, I would never go this route again. After adding my own extra ingredients it was much tastier and came out fine. Won't use this one again but still love ya, Paula!!! :

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I made this recipe as directed and found it flavorless. It just looked and tasted like a bunch of meat and mushrooms in a sea of Cream of Mushroom Soup. I added 1/3 cup cognac and 1/3 cup red wine, fresh rosemary and parsley and traditional stroganoff calls for nutmeg to be added at the end which I added also. This is a good base recipe but traditional stroganoff is very easy as well and I think the Cream of Mushroom Soup is what made it so bland. Also, I totally agree with the person who posted the fact that her seasoning mix contained 1 CUP of salt. Rediculous. I would go with a traditional recipe next time and will not use Cream of Mushroom soup again. Once I finished doctoring it up it was fine. Won't use this recipe again! I still love ya though, Paula!!!

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As soon as I saw Paula make this, I decided to make it the next day. I used Paula's recipe, except used sirloin that was on sale, and added some julienned carrots for color.

This dish came out GREAT! It's really easy once you finish browning all the meat. I'd say don't even bother using the cut Paula suggested, because I used sirloin, it didn't require that extra 30 minutes of simmering.

The total for the ingredients was about $13 and made an ENORMOUS portion. I think it's at least 8 servings-- my fiance even had three bowls, and there was so much left!

Paula deserves a YUM-O!

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I made this dish for my husband and he said it was great! He doesn't like onions or mushrooms so I didn't add those which made this dish super easy. He thinks it would be better with ground beef so I think I'll try that next time.

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... and perfect right off the bat!

I tend to either make recipes *precisely* the first time or to use them as a jumping off point. These days, it's usually the "improv" option ;-

But this recipe just seemed to call for me to follow it exactly (well, I forgot to add the sour cream... and it came out AWESOMELY (even without the sour cream, LOL

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I used an extra onion in place of the mushrooms because my husband doesn't like mushrooms, but it still turned out great. Added about 1/4 cup red wine while everything was cooking. Very good recipe!!

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Instead of using salt, I marinated the meat using a Cabernet for 30 minutes, reduced, then browned. We'll be having this more often!