Beef Stroganoff over Buttered Noodles

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Sooo good!!! I did have to add some cornstarch to the broth i thought it was too watery. Also i dont know if it was too much noodles or not enough sauce. i would also pick a leaner meat next time. Still very good.

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Fabulous recipe! After browning the meat and adding the stock, I cooked it in the crock pot on low while at work. I cooked and added the mushrooms, sour cream, etc right before dinne. It got a little thick so I added a bit more stock. The meat was super tender and flavorful.

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I think this is the first comment I have made in the 3 years I have belonged to this, I just sort of read and move on, but this was awesome!

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I didn't remove the carrots but cooked them until they were very soft then pureed them and added back to the broth. Left out the mustard and added 1 tbls. ketchup for richness. The carrots made the gravy thicker. I do like a thicker gravy.
Very good.

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made this last night for my Dad's birthday...outstanding! Followed recipe exactly and it was perfect. Thank you Tyler for a great recipe!

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I was worried about some of the reviews. And I am for some reason not the biggest thyme fan when it is directly in the dish but if you cook something hinted in it makes all the difference. I removed the thyme after the beef broth was heated and removed it from the mushrooms completely. Then instead of waiting for another hour i added some flour to the beef sauce and WOW!. Cooked for another few minutes and perfection. I have had many a stroganoff and none compare to this. Also tried it with shiitake instead both were amazing. thank you tyler.

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This is my 2nd time making it in about 2wk time +. My husband & I LOVED it! I remember making stroganoff years ago but used Cream of Soup but this taste way better. I'm making it the 2nd time right now & couldn't afford the Cognac so I'm using Brandy & am curious to see how it turns out. The lst time I used the Cognac b/c I was able to find those little bottles which was just right.The dijon really gave it the kick which was excellent. I have even posted this on my FB. Will be making this again & again.

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This was absolutely DELICIOUS! I usually make my own version of beef stroganoff, but I was intrigued by this recipe because of the dijon in it - I had never heard of that! I did substitute cooking sherry for 1 tbsp of the cognac, because I don't buy cognac and always use sherry in my stroganoff; I used 1 tbsp Worchestershire sauce to make the 2 tbsp substitution for cognac. I also added a can of cream of mushroom soup for extra creaminess vs. using the fresh mushrooms (I am not fond of mushrooms, but can tolerate in the COM soup. Also strained the broth mixture into a collander with a bowl under it to catch the broth, discarded the bay leaf but saved the carrots and added them to some steamed broccoli and cauliflower for a nice veg side dish!

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The beef was tender, but it was too 'soupy'. It was just ok - didn't throw it out but won't be making it again.

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Absolutely outstanding!

Made this recipe exactly as called for, except that I scaled it up to accommodate a 3 lb. roast. I made sure to get a chuck roast with the chuck eye in it, trimmed it completely of all fat and cut it into 1½” cubes. I also made sure that I used a genuinely rich, deep beef broth.

Since I have never made stroganoff before and can’t remember having ever eaten it, I was looking to my guest of honor to render her opinion of it. She proclaimed it to be the best she’s ever had. Everyone else at the table called it excellent.

Well done, Tyler!