Easy it was..

jwf927%40sbcglobal.net - March 5, 2007 04:13:10 PM PST

I\'m young and that was very easy for me.
The recipe was easy it just took a little time.

7 of 8 found this review helpful.

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It is worth the effort

joe_xavier_g - May 22, 2007 02:38:04 PM PST

Nothing good in life is easy. This is a good recipe because some ingredients can be prepared ahead of time. This dish is something that I will serve friends who are gourmets .
I feel sad that many people are conditioned to microwave meals , chinese take out , or hamburghers . The little effort this recipe takes is worth while and have you guests bring dessert.

6 of 6 found this review helpful.

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Elements of a Good Recipe

dkopchick - May 22, 2007 12:53:33 PM PST

Essentially a good recipe but more complex than a classis Stroganoff.

Use of tenderloin and white wine is a must. kudos!
Not necessary is the chicken stock, tomato paste (why?!?!?), brown sugar (?!) and flour. To thicken, it\' s better to:
- cook the beef until nearly done then spoon onto a plate
- add remaining sauce ingredients - except sour cream - and thicken by reducing.
- last add the sour cream and beef and heat briefly (2 mins.) so that the sour cream won\'t curdle.

Serving over buttered egg noodles a little unnecessary since the sauce is rich enough to overpower any flavor from the butter.

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Try this

leslie c - October 18, 2007 10:01:56 AM PST

This tasted good but its not the easiest recipe. The sause never thickened, and the tomato,brown sugar and chicken broth are so not necessary. Search for Beef Stroganoff with Portobello Mushrooms . This is much easier and straight to the point. The recipe turns out just as intended.
Good Luck.

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Easy? Not!

themagicofdavidj - March 5, 2007 03:15:22 PM PST

way too much prep to be considered "easy"

3 of 4 found this review helpful.

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tip...

RB - May 21, 2007 09:49:42 PM PST

You can cut a lot of steps if you have some experience cooking -- just brown some meat/mushrooms and make a beef gravy. The key to the dish is getting the sauce right (use more sour cream than you might think) and I like to add some spicy mustard as well. When using beef, I like to just use beef stock (veal and chicken stock is a good alternative).

It\'s not necessary to use tenderloin -- I\'ve found that sirloin tips work well and they\'re a lot cheaper. Try not to use really cheap stew beef because it will be really tough, but you can still do it if you trim off the tendons and cut it into small pieces.

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EASY????

Aero702 - March 5, 2007 02:57:35 PM PST

The title of the article that lead to me this recipe was "Seven Quick and Easy Dinners". There was nothing quick and definitely not easy. It was good, but I think it there were many shortcuts that could have been taken to make it alot more easy and just as good. To say that this recipe was quick and easy was really a joke!

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Easier

Rare Gem - January 22, 2009 02:43:25 PM PST

Onion
Green Pepper
Egg Noodles
Beef Cubes/ cut up steak
2 cns. Cream of Mushroom
Prep Time: 5 minutes
Short on time- you can omit the onions and green peppers
and still have a great tasting Beef Stroganoff!

Saute onions and green peppers in medium pan. Boil pot of water for Egg noodles. Once green peppers and onions are sauteed, add beef and a half of cup of water. Cook beef on low to medium. Once beef is tender, drain excess water and add two cans of cream of mushroom and stir. Drain egg noodles when fully cooked. Pour the pan of beef

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I have a faster and simpler way

JoJohead - October 2, 2007 02:37:02 PM PST

I havent tried the recipe but if you want a faster way just get
1 can of Cream of Mushroom soup
1 16 oz sour cream
Worshishire Sauce
1 pound of chopped up steak
1 onion chopped
1 teaspoon of minced garlic.
1 bag of egg noodles
1 small can of mushrooms (optional)
In a frying pan, cook the meat till its brown, while it is cooking throw in the onion, garlic and about a tea spoon of worshishire sauce. While cooking the Meat, boil the water for the egg noodles.
Once the meat is done, just add the whole container of sour cream, and can of soup stir, then add more worshishire sauce till you like the taste.
After the noodles are done, add all together and serve
Its that easy.
I never have had a complaint

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Easy but too much time

Christinabambina - May 22, 2007 04:41:56 AM PST

Take shorcuts like using cream of mushroom soup as well to make it creamier, that way you don\'t have to brown the mushrooms and you can use a tad less sour cream. Use olive oil instead of veggi oil. it always tastes better. reduce the butter to 1 tbls. there\'s enough fat in the sour cream and in the cream of mushroom soup.

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We Loved it!

tlsullivanct - July 10, 2007 08:32:44 AM PST

I am a big fan of Cook\'s Illustrated

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never again

jv522e - June 21, 2009 02:59:49 PM PST

I hated the concotion. I followed the directions to a \"t\" and found it to be hard to follow, ingredents in the directions but not listed at all in the ingredent list and with a horible taste. I would not recommend this to feed my dogs it was horible.

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What a bunch of whiners

amcviper - April 13, 2009 02:51:45 PM PST

I really cannot believe what a bunch of culturally deficient hicks this recipe attracted. It is a basic recipe... if you think you can cook better than this then why were you looking up alternatives in the first place? Nobody cares if you have a better version, if you were that talented, you would have your versions published. Very likely the same people who dislike this recipe also think Rachel Ray is a culinary genius instead of the travesty to good food that she is. It is not microwave fast, but it nearly is..... CREAM OF MUSHROOM SOUP? Now that is a disgrace to anyone who has taste buds.....Rachel Ray and Sandra Lee would be proud.

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the CIA recipe is way better

palamoun2006 - January 26, 2009 02:36:44 PM PST

it has sherry

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Beef stroganoff made easier

deridderchristie - January 26, 2009 12:44:49 PM PST

This recipe is to time consuming, their is a much easier way. You use 2 lbs of stew meat, 1. onion/diced, 1 pkg. presliced mushrooms. 1/2 tsp salt, 1/2 tsp. all season then You saute the mushrooms and onions add the 2 lbs of meat add 1 family size campbells mushroom soup and 1/2 cup sour cream continue to simmer until tender serve over egg noodles or rice

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OK, but my own recipe easier...

fkovacs24 - January 21, 2009 01:18:04 PM PST

Doesn\'t need the brown sugar or chicken broth; I can whip my own recipe up in 1/2 an hour without all this de-panning and stuff. I brown the onion, throw in the beef until brown, add all beef broth/wine/tomato paste, let simmer, whisk in some flour to thicken, throw in a small can sliced mushrooms at the end, and throw in the sour cream and noodles once sauce is thickened. Tastes the same without all the hassle.

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A little on the pricey side

coobleu - September 10, 2007 02:14:18 PM PST

A pound of tendreloin isn\'t cheap. I\'d use a less pricier cut like chuck and cut into smaller pieces. I would\'nt consider this quick n\' easy either. Be a nice weekend meal.

-e

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This............ What is this??

gastonkng - January 22, 2009 12:13:38 PM PST

This sucked! I bet yall wont put this on ur homepage!!!! but this really did suck!! yall need to learn to frekin cook! it has no taste!! i mean eat some frekin baby back ribs or somethin UGH!!!

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