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Beef Stroganoff over Buttered Noodles Recipe

Beef Stroganoff over Buttered Noodles

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Average Rating:

Total Reviews: 238

Showing 51-60 of 238

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  • on November 25, 2011

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    I made this for my family, it was easy (with prep done ahead. Has to be the most flavorful, tender beef stroganoff I have ever had.

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  • on November 21, 2011

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    I liked it but I didn't love it. It was a ton of work too.

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  • on November 16, 2011

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    Best beef stroganoff ever. Hands down.

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  • on November 07, 2011

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    This has to be the best beef stroganoff I've ever had! The meat was so tender - not tough or chewy - that even my kids raved! Great combination of flavors - from the slow cooked beef, mushrooms and the sour cream. I will definitely be adding this to our list of family favorites.

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  • on November 02, 2011

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    Wow- great beef flavor. For those who are having trouble with 'tough' meat- try increasing your temperature when initially cooking the beef. Tyler noted "high heat"- be sure your oil is hot and not smoking. Also, make sure your cover on the beef/broth mix is only partially on- the steam will cook your meat without drying it out. Lastly, I added 1/4 c of flour to the mushroom cooking process, utilizing some of the moisture from the mushrooms as well as the butter. This thickened up the liquid a bit. Tastes great!

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  • on October 10, 2011

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    Maybe I did something wrong. The meat was tough from cooking so long. Something in the back of my head said to just brown the meat medium and set aside instead of simmering at low heat for almost 2 hours after browning. The sauce was way too thin. Cut about half the beef stock and thicken with flour/corn starch before adding to the meat. Throwing the recipe in the trash, as this is the worse Beef Stroganoff I have ever made.

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  • on October 06, 2011

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    I thought I made a good Beef Stroganoff intil I tried this recipe. AWESOME! I didn't have cognac so I used dry sherry. Tasted great! Will try it with the cognac next time around. Great recipe!!!

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  • on September 12, 2011

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    Excellent stroganoff recipe. I served this recipe for Sunday dinner and everyone loved it, both young and old. Thanks Tyler!

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  • on August 03, 2011

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    Love the recipe!!! I didn't use the brandy/cognac mixture either. It all went well until my oldest had an allergic reaction to the mushrooms...nothing too serious. The time it took to cook was definitely worth the wait.

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  • on July 28, 2011

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    Very nice and filling!! Basically, I stuck with the recipe except for using a brandy/cognac mixture, more sour cream, portabellos & white shrooms. I will say when I read some of the reviews I noticed many of you having trouble with it being soupy. Mine was perfect and I added a total of 4 cups stock, but I also cooked mine for about 2 hours and 40 minutes. But it could have been done in 2 easy. I think the problem with some resulting in it being soupy was rushing it or possibly completely covering it. Patience pays in the end. I will not make a dish if I know I am going to have to skimp on the cooking time because it does effect the end result. Oh, I mashed the carrot in some stock and threw it back in (Hate Waste! Thanks Tyler, and happy cooking to all! :

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