Beef Stroganoff

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Tasty, yes. The sauce is thick. I was up against my husband's love for stroganoff mix out of the packet aisle. He loves that sour creaminess. I think it needs more dijon, more punch, more pizazz.

I floured and browned two sliced new york strips as others have suggested. That's yummy alone. I would have just eaten the meat, drank the wine and walked away from the rest if it wasn't for my husband's need for stroganoff today.

The measurement of 3 cups of demi-glaze has to be wrong. At $29 a jar from Williams-Sonoma, that makes ofr an expensive dish. I used three tablespoons instead.

Good recipe, I'll do it again.

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I made this and my tenderloin was no longer. Too over cooked for my taste. Maybe me. I tried later using the ingredients as a sauce over griiled, pepper crusted, med rare fillets and this made a big difference. Also, sauce whole grain fettucchine as the bed.

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I made this with a tri tip (cheaper cut, and cut very thin strips. Also took the suggestion of flowering the meat, then cooking.
Substituted beef bouillon (again, cheaper.
The dijon really makes this dish. Otherwise, it's pretty bland to my pallet.

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Made this receipe with all listed ingredients and thought it was excellent! My husband said it was great-the best he's ever had! After reading other reviews, I may consider trying a few changes next time which would be to use beef broth (demi-glace is expensive, adding more cremini mushrooms, and possibily corn starch to thicken a little. LOVED IT!!

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This dish really has wonderful flavor. It melds a large number of unusual ingredients (I never would have thought to use tomato paste or dijon mustard very well. Like others have mentioned I use beef stock instead of demi-glace. However, that makes it a bit runny so I add a mixture of corn starch and wine to thicken it up. Also, I use sirloin steak rather than tenderloin and I double the amount of mushrooms as I'm a huge fan.

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The only change I made to this recipe was that I put a little more onion than stated and replaced demi glaze with beef stock and found the dish quite tasteless. My husband and children ate it all, however no one raved over it as I anticipated. I myself found that it lacked that nice beef and mushroom taste I was hopring for.

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I've never made beef stroganoff before in my life, so I searched foodnetwork.com in search of an awesome, easy, and tasty recipe. Well, this recipe was just that. It turned out really great. It was very very easy to make, it only took me a total of 45 minutes to whip this dish up. That includes prep, cooking, and even boiling the noodles. A couple alterations I made were, substituting the demi-glace for Rachel Ray's beef stock , and using a thin, boneless, piece of sirloin steak instead of beef tenderloin. Also, for the white wine, I used a chardonnay. My family loved it! Will definitely make again.

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Having misplaced the stroganoff recipe handed down to me, I tried this in a pinch. It's pretty close, but the one suggestion I have is to flour the meat before browning - just shake it up with the salt and pepper in a zip lock bag. You will need to reduce the heat to med high to prevent the flour from immediately burning to the bottom of the pan, and you'll have to deglaze with some wine before adding the butter for the onions and mushrooms, but the flour on the beef and the yummy browned bits from deglazing make a rich, not thin, sauce. I used 2 cans of consomme and made up the difference in liquid with more wine. It was a bit salty, so I'd use broth in the future.

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VERY EASY AND DELICIOUS.

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A bit on the watery side, I added a little flour and 2t of minced garlic and it came out beautifully!