Left Frozen Ground Beef Out for 16 Hrs
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06/10/2006
Perfect without any changes every bit far as I am concerned. I don't charge per unit recipes a 5 if they need changing to be correct. Equally for the food snob that thinks if a habitation cook can arrive information technology only deserves three stars....go a life! Some of us have other things to practice other than wreck a simple recipe by fooling around all solar day trying to be a "chef". Unproblematic is oft improve. This is succulent and doesn't gustation like a "simple" recipe. Don't be put off by the snobs!
02/07/2010
This is some of the all-time beefiness stroganoff ever! I used sirloin instead of chuck roast and let that marinate in carmine vino, garlic, and Worcestershire for ii hours earlier cooking. I cooked that then plated it. I used a combination of green onions and vidalia, fresh mushrooms instead of canned, 1 Tbsp. of Worcestershire, white wine and minced garlic. Later on I added the meat back in I reserved a bit of the broth to mix with 2 Tbsp. of corn starch. I added that to thicken then added the sour cream and a bit of cream cheese. This was fabulous served over egg noodles - YUM!
03/03/2007
Mercy! This one offers upwards a most incredible flavor, a unique combination of down-home and exotic. The recipe as written is no doubt wonderful, but I improvised a bit based on experience, instinct and what I had available. I followed suggestion of marinating the beef in red wine. And then, because the wine permeated the dish all through, considering of the beef marinade, I didn't add the white wine in at the end. I also added ane/3 cup of cream cheese as recommended by other reviewers. That part was fine, only I'm not so sure the extra calories are worth information technology. I didn't find a significant difference in the flavor pre cream cheese to post cream cheese. I used existent mushrooms, non canned. That is highly recommended. I sauteed the mushrooms with the green onions and removed them from the skillet to the same bowl where I rested the beef. Too, I used light sour cream. Hey, there is plenty richness in the recipe, using light sour foam will not make 1 iota of difference. I served the recipe on packaged noodles. I'll try rice next time. Even my picky wife, who shuns flavors that depart from basic meat and potatoes--especially dishes involving vino--said she "loved information technology."
01/02/2006
Admittedly Wonderful! Every bit suggested by previous cooks, I marinated the beef in a white wine for a few hours and then didn't add together whatsoever vino at the end (used a little actress goop instead). I used a whole yellow onion instead of the greenish. It seemed similar a lot of onion and I was nervous at offset, but after an 60 minutes of simmering, they practically diappeared. But before the hour of simmering, I added 2 cloves of finely chopped garlic, 1/2 tsp of worcheschire sauce, and 1/two tsp of Jack Daniels mustard. It was sooo good! It was slightly hard mixing it all in one pan, but it all turned out smashing! It made just enough for two large helpings, and an actress basin for leftovers tomorrow!
09/07/2002
Neat recipe! I have made stroganoff over and over before trying this recipe and never gotten information technology right. This time, for the first time, information technology worked. I did use sherry instead of wine, *fresh* mushrooms, and beef bouillion, non stock. But is was YUMMY! Smashing recipe even for a klutz like me!
01/fifteen/2008
This recipe is okay. There is a beef stroganoff recipe on the dorsum of the Campbells beef broth can that is and then much better (and easier!). The mustard gives it great flavor, only to me the butter is overkill. Information technology'south only too much. I cut the amount of butter down and you lot were still able to taste information technology. I used acme sirloin instead of chuck roast, added 1T of worcestshire sauce, and it turned out amend. I didn't have dark-green onions, so I didn't add those. Likewise, I skipped simmering it for an hr. I simply chocolate-brown the meat, so practise the rest immediately. It turned out fine! Also, to avert the flour clumping state of affairs, don't add together it directly to the skillet. I mixed it with the beef broth in a bowl, then added the mixture to the skillet. Overall, it'southward an okay recipe, but I recall I'll stick to the Campbells one.
01/06/2003
I had a chuck roast I didn't know what to do with..I didn't even know stroganoff could be fabricated with this cut of beefiness! Information technology was SUPERB, and loved by my family and neighbors who nosotros share cooking duties with! 2 husbands and iii teenaged young men proclaim this to be the best! The secret is long slow cooking! The green onions were different and perfect since I had some I needed to use upwards! Great recipe! I served with noodles... BTW..Taking the all fat off the meat and cutting it up took most an hour!!!
04/05/2004
This was absolutely amazing. I admit that I am not a huge stroganoff fan, but my husband loves the stuff. So, I figured for a treat I would arrive for him...now I loved this dish. I followed the recipe near exactly, only thing washed differently was to add a bit of garlic to the meat while browning. It gave wonderful flavor. Cooked wonderfuly...a must try.
03/25/2014
Cracking recipe, used a few tips and tricks from other reviewers (cheers JJH), as well equally a few of my own. Hither'southward what I did: - Used a large xanthous onion, I feel you become more than/better flavor from information technology as opposed to a green onion. - I also used a healthy corporeality of garlic (2 cloves if you're trying to be conservative, more if you lot're like me). Add it after your onions are nice and soft; garlic burns quickly! - I hate canned mushrooms; way too slimy! I bought some regular ol' button mushrooms, sliced 'em, and added them to the pan with the onions. This method worked well! - Marinating the beefiness in the red wine is as well primal (for no more than a couple of hours)! Yous get some astonishing flavor from information technology! Don't forget to omit the white wine at the stop. - Instead of adding the flour in separately, do yourself a favor...before yous dark-brown your beefiness, dredge it with some flour. Simply enough to give each piece a light coating. You're going to get better flavour and its a sure fire way to ensure your sauce doesn't terminate up lumpy. Also, y'all're going to terminate up with some bonus pan drippings, that you'll deglaze with the beef broth! - I strongly suggest, please for the love of god, use a couple splashes of worcestershire when you add the mustard. I hope you lot won't regret the amount of rich flavor you're calculation! - I used half sour cream and half cream cheese at the end. The cream cheese brings the really dainty flossy velvety texture, and the sour cream brings flavour to the political party! Hope this is helpful!
01/27/2011
BRILLIANT! Didn't take greenish onions (sub: i normal onion), condensed broth (sub: normal goop), or canned mushrooms (sub: fresh mushrooms). Turned out spectacular! Was smashing with a side of mashed potatoes. EDIT: Found all the correct ingredients, and it was still perfect. Though I kept the fresh muchrooms insread of canned.
01/26/2012
I detest it when people do this...but I inverse this recipe quite a flake. Browned beef and onions with the addition of two cloves of minced garlic. Why in the world would anyone who enjoys food utilize canned mushrooms?? I added an 8 ou. parcel of sliced infant bellas sauteed in 1 tbls of butter and added at the stop. Practise yourself a favor and mix the flour in with the goop and "wisk" with a fork otherwise there are giant flour clumps in your time to come. Added a tsp of worcesteshire sauce to the browning beef. Increased the sour cream to one/2 cup calorie-free sour cream. I used a tender piece of meat all the same, if you're using a tougher piece you may want to include the vino earlier every bit this not only enhances season...the acrid helps to break downwards tough meat cuts and makes them tender. I chose dijon mustard equally my prepared mustard considering of it's wine content. Also I used a TBL of butter to saute the meat and one to saute the mushrooms. iv ounces would be waaayyy to much! This is a solid iii star recipe made as is...its a five star with the changes I have fabricated.
04/23/2003
I merely love it when nosotros find the recipe we've been searching for! After a few Stroganoff mishaps during my search, my hubby was not looking forward to dinner this night. 3 helpings later on; nosotros've constitute our family Stroganoff! This is EXACTLY like my grandmother's! I can NOT believe how tender the chuck roast came out. We're flavor-hounds; and so I added some crushed dried herbs (oregano, tarragon, chives)to the meat, sauteed fresh sliced push button mushrooms with the onions (I likewise used some green of the onions), and added a touch more wine and used 5 ounces of sour cream. Over buttered egg noodles sprinkled with chopped fresh parsley? Heaven. Thanks then much for a GREAT recipe.
xi/12/2012
Crockpot version: chop ane medium onion and ii cloves of garlic. Place in crockpot with browned beef and add beef broth, mustard and one tbsp worcestershire sauce. Melt on low 6-eight hrs. I added cornstarch (dissolved in cool water) about an hour before done to thicken. Add one/3 c each sour cream and foam cheese about 1/2 hour before done. Common salt & pepper for taste. Astonishing!!
12/01/2010
Delicious dinner. And you don't have to use chuck roast either. I think I used sirloin strips concluding time and it was really proficient. I also omit the vino, and it still tastes fine! Not bad recipe!
12/05/2005
Added Parsley and Sour Foam Only Before Serving. Utilize 96/iv Ground Beef. Modified it for Crock Pot by adding all ingredients other than parsley and Sour Cream at the start (white wine was added at the beginning to the crock pot with other ingredients.) Cook on low 4-5 hours.
09/03/2002
Loved this! I hated, hated, hated Stroganoff growing up!(distressing mom, who is a great cook by the way) I made this for my husband who likes Stroganoff & what a surprise! This was really expert! The only affair I changed was that I used fresh mushrooms, which I added about 45 minutes into cooking.(meant to add garlic but forgot)The meat was so tender & cooked perfectly. The wine really adds to this recipe. Might make alittle extra gravy next fourth dimension, since it'southward so good on the rice and/or noodles. Bang-up recipe, Thanks!
12/17/2011
OMGosh! This is wonderful! I utilise chuck roast for a lot of things (including stir fry's, fajiata'south, and ect), it's a wonderful cut of meat and I learned it's very economical while raising my 3 kids that were in sports and ate similar 6 kids instead of 3 That's why I chose this recipe to attempt. Information technology was great the first time.. I wouldn't mutter a bit. The 2nd fourth dimension I made it I used beef consumme' instead of broth. i pocket-sized vidalia onion and half the green onions... and I doubled the mushrooms, because I love them! This recipe is terrific all by itself... but it's likewise a great adaptable recipe for your own taste. Add parsley, rosemary, thyme? Information technology'south up to y'all.. information technology's a terrific recipe! I serve it over bootleg or kluski noodles. And I love extra black pepper so it's ever on the table. Thank you so much for sharing this wonderful recipe!
02/17/2008
Great every bit is, Just it can be made fifty-fifty more than delicious due west/ a few changes. Double the broth, I apply two cans and it makes it so much better. I then likewise double the sour foam. The roast is fine, just to cut downward on prep time I use stew beef and it is perfectly tender subsequently the 1 hr. simmer time. Lastly I utilise 2 tsp spicy brown mustard instead of one tsp. yellow. Word to the wise... temper the sour cream by whisking in well-nigh 1/4 c. of the simmering sauce before adding it to the pan. Information technology prevents those white lumps/bits. This is THE stroganoff recipe for me and I take been asked for it ofttimes! Yummy!!!
xi/23/2011
I used a big yellowish onion instead of green onions (that'due south what I had on hand) and fresh baby bella mushrooms instead of canned. I didn't add the extra salt and I threw in a teaspoon each of dried basil and dried oregano. I didn't realize until later I'd cleaned up afterward dinner that I'd spaced the mustard--we didn't miss information technology. I served this over buttered thick egg noodles. Out of the whole pan full, a small bowl remains. We loved it. NOTE: The beef broth I used was a full tin of Campbell's condensed beefiness broth.
eleven/08/2005
This recipe is very, very proficient! I followed by advises of previous postings: instead of light-green, I put one yellow onion; not 1/three cup of sour foam, but 1/ii and 1 oz of cream cheese to information technology; one tbsp of Worchestershire sauce. Very tasty! Very achieve! Couple years ago I tried beefiness stroganoff with a piffling of mustard seeds. I liked combination of achieve, creamy sauce and crunchiness of "little suckers":-). Adjacent time I definitely put mustard seeds perchance 10 min before cooked time. I try to picket my weight, so I put reduced fat both sour cream and cream cheese. It came out great! You would never tell!
12/17/2011
It would be a 5 but b/c I too marinated the beef strips in white vino, I had to give it a 4. WONDERFUL & Best stroganoff recipe I've ever made. For 46 years I've made Betty Crocker's Simple Beef Stroganoff for Two & now I'm switching to Donna's Beef Stroganoff Iii recipe. Thank you!!!
12/24/2007
This is our favorite recipe for beef stroganoff. What I did: To reduce cooking time and brand it a nicer meal use cubed Rib Middle beef steak and maranateed the steak for ii hours in a mixture of i/2-one cup of beef broth, one/4-1/2 cup of Cherry-red Wine, and a teaspoon of mustard. Then I sauteed the beef in butter only merely used 1/ii stick of butter and 2 cloves of garlic, and a tiny bit of Actress Virgin Olive Oil. Once the meat was almost brown I put a ane/2 cup of ruby-red wine into the pan and increased the heat to med. high. I waited about ii minutes for the alcohol to fire off (when information technology's smoking and smells less like alcohol and more like season) and added the onions and beef broth and 2 teaspoons of corn starch. It's easier to mix the corn starch and 1/4th loving cup of beef broth in a split mixture. I also added 1 can of cream of mushroom soup and omitted the mushrooms since we don't like the texture of mushrooms but enjoy the flavor. I added the remainder of the beef broth, most i and 1/2 cup until it was the consistency I liked. I also spiced to my liking (thyme, sage, pepper, table salt, cumin, a shake of nutmeg) and the teaspoon of mustard. I needed to add a tiny bit of milk considering information technology was however a bit goopy and thick and I didn't want information technology to burn on the bottom of the pan. Then I covered information technology and simmered for about 20 minutes while I boiled the water and prepared the egg noodles. I checked the pan every 7 minutes or and so to ensure that it was simmering on depression and that it wasn't sticking/burning to the lesser.
eleven/18/2006
Thanks for sharing this, Donna! I only made it for the first time, and it volition be replacing my previous favorite stroganoff recipe of many years. I used the popular suggestions of calculation a couple splashes of worcestshire, as well as i tbsp. of minced garlic (from a jar - milder than fresh). I did meet a small problem. The sauce was extremely thick and there wasn't much of it, and information technology constantly threatened to burn on the bottom during the hour-long simmer. This was avoided past stirring and scraping the bottom of the pot every 5-10 minutes, and calculation a footling water each time to supplant what was lost by lifting the chapeau. After that, I added the wine (a white zinfandel) and 12 oz. of fresh sliced mushrooms (I love mushrooms, and the canned type are *not* allowed in my kitchen! :) I continued simmering until the mushrooms were tender, and the juices they produced helped to extend and thin the sauce, which was much needed in my stance. I then removed from oestrus and stirred in the sour cream. Only incredible, packed with flavor, and the beefiness was so tender! Though next time, I volition try adding extra liquid at the kickoff in an attempt to make it meliorate behaved - I felt like I was flirting with disaster making this; had I not been attentive, information technology could accept easily burned beyond rescue. A bit more sour cream would also be welcomed by my palette, although some other popular proffer to add 1/3 cup softened cream cheese sounds quite delicious also.
10/07/2011
Our kids are married and gone so you know how many times I struggle with "whats for dinner" afterward 37 years of union..Well, I made this for dinner final night and my married man LOVED, LOVED, LOVED this recipe. I take made Beefiness Stroganoff many times just (patently) it never tasted like this recipe... Not simply will I brand it again, this receipe volition go into the FAV. Box
05/26/2011
A bang-up stroganoff recipe with a little zip. I didn't remember it was a lot of piece of work at all. Once the meat is cut and trimmed of fat, it's polish sailling. I used yellowish onions instead of green and fresh mushrooms in place of canned. I'll add together garlic next time around. The flavor was phenomenal and the meat was tender. My family gobbled upwardly every morsel. I'll make this again.
01/26/2012
Followed the recipe to a "T" and it came out then good!!
10/30/2002
I made this tonight fifty-fifty though my husband said he did not similar stroganoff. He ate every bite and went back for more! I did add together garlic and I cooked it in the pressure cooker to cut the cooking time downwards and allow me to use a cheap cut of meat. I volition make more sauce next time to brand information technology become a trivial further. Will make again and once again!
07/31/2012
This is by far the all-time beefiness stroganoff recipe I take always tried. I used fresh mushrooms, which I thickly sliced, instead of canned. Canned mushrooms, in my opinion, are nasty. I sauteed them with the onions. ane.5 pounds of sirloin (there'due south only two of united states of america). Don't forget to cut it across the grain or it'll be tough. I marinated it with ane/3 cup of Merlot (no cooking vino please!), a clove of minced garlic and virtually 2 tbs. of Worcestershire sauce for an hour. Added just a little more than splash of Merlot then simmered for an hour (wine has to be cooked downwardly). The meat was so tender and sauce was phenomenal. Served it over buttered egg noodles. Definitely a keeper!
05/xvi/2012
The best stroganoff I accept ever had. I couldn't believe I fabricated beefiness so succulent. I volition brand this again and again. Perfect as is, just I tin see it being easily adjustable as well.
12/23/2007
This was fast and easy to brand. I used a sirloin steak cut up into strips. I as well used fresh mushrooms rather than canned. Since the meat was fairly tender to begin with, I skipped the 'simmer for one hr' stride. My dish was set in nigh 30 minutes. I served it over hot egg noodles.
12/15/2011
I made this in the spur of the moment then I improvised some. I used ground beef, browned and drained it outset, then added the butter and continued on. I also had to modify up the green onions for one whole big onion, finely chopped in a food processor. Since I used the basis beef, I didn't have to wait an hour for information technology simmer. I added all the ingredients in lodge every bit specified. Once the mushrooms were ready, it was gear up to eat. Very tasty.
12/02/2010
Wow! Thanks for this recipe! It was fantastic and piece of cake. I fabricated a few changes: The night before I had made a beef roast for dinner and cooked it to rare, so I used the left over from that as the beef. I was a bit nervous that the beef would be too tough so I merely simmered it for well-nigh a one-half-60 minutes and you could still cut information technology with a fork. Also, I didn't have canned mushrooms on hand so I used fresh mushrooms and sliced them and threw them in with the green onion. FANTASTIC! Anyone who loves beef stroganoff should definately try this recipe :)
04/11/2003
This is a really good stroganoff. My usual stroganoff is "Daria'south Slow Cooker Beef Stroganoff" found on this site and it's simply every bit delicious. I didn't take a roast, so I used beef stew meat and browned it in a picayune butter and oil. I didn't use the green onions or flour. Instead, I chopped up a regular onion and like some other reviewer, dumped it in a slow cooker along with the beef broth and a can of mushroom soup (since I didn't have the fresh mushrooms). I added some garlic pulverisation and used reddish wine instead of white. After near half dozen hours I couldn't stir this stuff without my meat falling apart...it was that tender!! Soooo proficient. Thanks Donna.
04/24/2012
I estimate my wife and I are food snobs because this stroganoff tastes similar information technology came out of the Campbell's soup recipe book! For all the work it takes to brand this dish, we were expecting something much richer, much more elegant, and something with a "wow" factor. Nosotros will not exist making this one over again.
01/12/2014
I pass up to use a can of foam of mushroom in this dish and usually melt on the fly. What'due south most important when executing this recipe is 1.how you piece the meat to get it tender.2. stir/mix gently, not apace 3. ensure there'southward lots of sauce and leftovers b/c information technology always taste better the next day. Here's my modified recipe. 1.cut two lbs sirloin into strips one/2 ten 2"; Cut against the grain. Marinate meat in 1 cup red wine for 1 60 minutes. ii.Place marinated meat in big bowl. Season meat with 1/2 t salt and pepper. On a side plate, add 8T flour. Add beef to plate, cover beef lightly with flour. 3.Heat large pot over med/high rut. Melt 2T margarine in pot. Add i/2 diced onion to pot, melt until onions translucent, iii-5 minutes. Place on side in big bowl. 4.Cook 2T margarine in pot; Add sliced mushrooms and sautee. If using fresh garlic, add garlic. Cook for appx 5 minutes. Place mushrooms on side in large bowl with onions. five.Melt 2T butter in pot and dark-brown the beef strips. Just brown outside of beef, then place on side in large basin with mushrooms and onions. six. Melt 2T of margarine in pot. Pour almost one cup of red vino in pan over med-high heat, for appx 3 minutes. Add in 2 cans beefiness broth, stir and bring to a eddy. Lower the heat and stir in 6T worcestershire sauce. Add beefiness, onion, mushrooms. If not using fresh garlic, add in garlic powder. Cover and simmer for fifteen minutes. 7. Add together ane/4c sour cream, mix thoroughly. Adjust according to preference. Serve over cooked egg noodles.
01/02/2008
My friend was asking for Beefiness Stroganoff. We tried this recipe tonight. I followed the recipe virtually to the "T".Merely deviation was I used top sirloin,and added fresh mushrooms when beef was nearly done. Absolutly Wonderful!!Even our guest(who does non like mushrooms)loved this meal. This is definitly a keeper in my recipe box.
06/12/2007
An excellent stroganoff recipe with good flavor and consistency! We are Southerners so nosotros like it over rice instead of noodles :-) The only things I change are adding a nuance of Worchestershire and omitting the mushrooms b/c my family does not like them. Yous can apply whatsoever type of beef you have on hand for this recipe - I've used beefiness tips and even stew beef in a pinch, both with excellent results.
11/02/2011
Actually good. I recommend adding fresh mushrooms at the get-go, omit the white wine, add 1/tertiary cup cream cheese. Double the sauce if y'all plan on having leftovers. Mix in the egg noodles before putting the in the fridge. Corking midnight snack, tiffin or dinner the adjacent day.
06/03/2009
I don't know what I did wrong. I don't call back information technology'southward the recipe that was the problem though. I think I might simply leave the cooking to my boyfriend :(
07/30/2011
I was not thrilled with this recipe. For some reason, this had little flavor. I am not exactly what I would blame it on other than there just was non the right combination of flavors here.
02/03/2003
Loving it... I changed information technology a bit to save a trip to the store, but so good just the aforementioned. I used serloin steak cutting in strips, regular yellow onions, fresh mushrooms (virtually 2 cps) only ii tbsp butter and 2 tbsp flour, low fat sour cream and merlot vino. All over egg noodles. sooo good:)
04/02/2011
I thought this tasted more similar a beef stew. I had left overs that I added carrots & peas to. Not a bad recipe, just non a real stroganoff (in my opinion)
04/29/2012
This is, equally others have said, a neat base recipe. I fabricated the following changes and this has go my go-to perfect beef stroganoff recipe! a) Don't use canned mushrooms. Get fresh, slice, saute in butter/wine instead. b) Use a squeamish dry pinot grigio for your vino c) Use Coleman's English language Mustard (already prepared). This makes for a very elegant sauce (if a hint spicy) d) Remove beefiness strips earlier sauteing green onions. First thicken sauce upwards with the flour, stock, and mustard the add your beefiness strips back in for the one hour braise. eastward) Suit seasoning (salt, pepper, add'l mustard)
11/16/2002
This was a wonderful dish-- I beloved beefiness stroganoff! I substituted a package of frozen pearl onions for the green onions. I too added a few cloves of garlic which I sauteed with a pound of fresh mushrooms and butter. Finally, I added a tablespoon of tomato plant paste to the sauce. My husband loved it, and he's not particularly like shooting fish in a barrel to please in the meal department! Thanks, Donna.
08/06/2003
YUM! YUM! I made a few changes co-ordinate to what I had on manus and as suggested by other reviewers. I used 3 lbs of round steak cut into strips,rather than the chuck roast,1 diced yellow onion rather than the dark-green onions, Added ii cloves minced garlic and one lb fresh mushrooms (I hate canned mushrooms!)which I added and cooked along with the onions. I as well doubled the sour foam (I love the stuff!) and added a few dashes of worchestichire sauce. I thickened information technology a trivial more than with flour and water before adding the wine and sour foam and so it would not exist runny once they were added. We loved this dish! Definately a keeper!
01/26/2007
Excellent! Wait until y'all try the left-overs. I used fresh mushrooms cooked in butter for a substitute and added a little more than milk. I also added a pinch of fresh rosemary. Make sure you requite it that 1 hour to soften the meat.
12/15/2006
Update - I've fabricated this now many times, and it's always a hit. Recently, a friend who hunts gave us a bunch of Venison. Tonight I tried this recipe using sliced Venison Sirloin Steak. I was out of white vino (horrors!), so I substituted a nice ruby-red Shiraz. Information technology was awesome! So tender! Everyone raved! We loved this! I used stewing beef & sliced sugariness onions because that's what I had on hand. I was out of fresh or canned mushrooms so I didn't use them, but tin't wait to make it over again WITH them. I used low fat sour cream to lighten information technology up, and you'd never know the deviation. As other reviewers suggested, I added a little (low fat neufchatel) cream cheese too, for richer texture. I Dearest Worcestershire, and then a generous dash of that went in. Served over egg noodles w/ sauteed garlic green beans. Outstanding...very tender beef, and sauce with trunk and depth. Excellent.
09/08/2010
Super duper! Added a pound more meat ... marinated the sliced roast in crimson wine (about a cup) for an hour. Used dijon mustard instead of yellowish and fabricated it a tablespoon instead of a teaspoon. Lastly added a tablespoon of worcestershire sauce and 1/3 cup cream cheese towards the end.
05/19/2010
huge hit at our firm, fabricated information technology lastnight an dh was beside himself lol he said it was bully an was hoping at that place would be leftovers for lunch today even my picky pre-teen daughter liked it! most def. be making this once again!
04/04/2013
I made this recipe last dark. I read all the reviews and thanks for the many keen tips. I marinated the meat for two hours in red wine as recommended. I substituted a pocket-size whole sweet chopped onion for the greenish onions and used fresh mushrooms instead of canned. I besides added i T Worcestershire sauce and 1 T garlic as others recommended. I accidentally added 1T of Emeril's dijon mustard instead of 1 tsp (misread the review) and information technology yet turned out great. The smell was divine. The taste even improve. Next time I recollect I want to try and make this in the crockpot. I did apply sirloin tip roast instead of chuck and it was a little tough. Perhaps I got the meat pieces cut besides big? only the flavor of the sauce was so good that I'm going to try a crockpot version next time. For those of you who aren't big vino cooking fans you lot tin can't taste the red wine when you are eating so don't hesitate to marinate in the wine. I did not add extra white wine at the end every bit someone else reviewed it and said it diluted the sauce too much. Swell tip for the non-wine cooking fans! This is definitely a keeper and will exist trying this recipe again. Oh and with all the prep fourth dimension involved this is amend saved to make on the weekend.
03/08/2009
Actually pretty amazing! I grew up on "hamburger stroganoff" and always loved it. Take not even idea about it until recently. I was tempted to add some "stuff" cause it sounded kind of banal... Not! No demand at all - followed it to a "T" and information technology was YUM, YUM, YUMMY! Thanks for a real keeper!
03/28/2011
This was very good! I made the following changes: 1) Used two thinly sliced Delmonico steaks 2) I removed the steak subsequently browning and set aside 3) Added a whole diced onion, lots of chopped garlic, and fresh mushrooms to the pan 4) Added two Tbs. flour and 2 Tbs. cornstarch to the beefiness broth and so added to the onion mixture, along with the beef five) Added extra mustard and 2 tsp. Worcestershire six) Simmered for about 45 minutes seven) Added the white wine, ane/3 loving cup sour cream and 1/2 a brick of cream cheese 8) Added garlic powder and black pepper to gustation ix) Served over egg noodles
09/12/2006
This recipe is AMAZING! I've fabricated it before, but this fourth dimension I tenderized so marinaded the meat to make it softer, used the one tbsp of garlic when browning the meat, substituted yellowish instead of green onions, added the foam cheese and Worcestershire sauce as suggested, all of which I at present STRONGLY recommend! Thought it came out a lil too thick when I did the 2 tbsp cornstarch 2 tbsp flour, just information technology was a proficient thing because it got thinner afterward. I use white zinfandel every fourth dimension I make this recipe, which works out perfectly, although I utilize more than than recommended for the marinade and then concluded upwardly adding about 1/4 cup (or so) halfway through the simmer, along with the mushrooms. I also used bouillon instead of broth this fourth dimension but it was a skillful thing because it came out less salty. A Fabled recipe, your family will Love Information technology!
12/09/2011
It was very delicious and rich. I used footing beef instead of the steak. I also used others suggestions and added 1/iii cup foam cheese and some Worcestershire sauce.
02/26/2015
Pros: excellent season, the sour cream doesn't overpower, and the consistency is perfect. Cons: dumping flour direct into the pan clots the flour, calls for waaaaaay too much butter, cooking it one pan is an unnecessary disaster. Recommended Recipe Alterations: 1. Cut the butter past one-half to 1/4c 2. Put the flour in a separate bowl and added some of the pan drippings. Mix the two together in the extra bowl until a paste develops and then add together back into the sauce. three. Remove meat before calculation the flour paste to make the sauce and avoid sloshing information technology all over the stovetop. Add together meat dorsum in later on flour is fully incorporated. 4. Substitute white onion for light-green onion. One-half a modest onion is plenty. 5. I would never, ever use canned mushrooms. I used two packages of fresh sliced mushrooms and sautéed them with the onion in a SEPARATE pan and added them both to the sauce after the flour is incorporated.
01/03/2012
This was excellent! Thank you for this recipe! I marinated the sirloin strips in white wine, worchestershire and garlic for an hr offset. And once put all together, let it simmer for an 60 minutes and 15minutes. I've never had beefiness so tender! I also removed the beefiness, then cooked the onion and mushrooms and garlic before adding the beef broth. And then added the beef strips back in before simmering. Turned out excellent! I'm saving this one!! Thank you again!
01/26/2010
Splendid recipe! I used a splash of apple juice rather than the wine, and olive oil to replace the butter. To brand things easier, I just bought the "stir fry" sliced beefiness from the butcher. Delicious!
12/x/2011
This is a great recipe. Information technology was pretty like shooting fish in a barrel to make (the hardest part was cut upwards the chuck roast), succulent, and my wife loved it. The but changes I fabricated were to use a 14.5 oz can of beef broth (instead of a 10.v oz can), and to use 8 oz of fresh sliced mushrooms, sauteed in butter, in lieu of canned sliced mushrooms. Definitely a keeper!
09/07/2002
Very good. I had leftover meat from a roast and used that. Information technology saved some time and worked fine. I used egg noodles. I always use unflavored yogurt instead of sour cream. It cuts a few calories and tastes the aforementioned to me.
02/24/2009
Oh wow, this turned out fantastic! I followed fellow reviewer, BEEZLYS, suggestions: marinating the meat in cherry-red wine, calculation garlic and Worcestershire sauce, etc. I and so served over egg noodles with fresh light-green beans on the side. My sis said it was the best meal I ever made!
08/23/2010
I didn't have a roast on hand so I made information technology with basis beef and followed the balance of the recipe as is. It was bully!
04/14/2008
Wow, I would requite this 10 stars if I could! Absolutely delicious. I omitted the onions, added two cloves of garlic. I also sauteed a pound of sliced, fresh mushrooms in a little butter and added those about ten minutes before serving. I didn't have any white wine, so I just used 14 oz of beef broth instead of the 10.5 chosen for. Served over no-yolk egg noodles. This is probably the all-time beef stroganoff I've ever had, thank you!
02/eleven/2008
I accidentally bought pork instead of beef....merely I have to say it was wonderul. Adjacent fourth dimension I will try beef since it is beef stroganoff. Nifty recipe, thanks! Update, how amazing it is with beefiness...hahaha. Nice to know yous can use whatsoever meat y'all have on hand though. :) I would recommend using the wine with the sour foam instead of cream cheese & only sour cream(information technology needs the wine) for sure!!!
12/xi/2011
Deeeeelish! Been making this for a while with some other mentioned modifications. I marinate the steak in ruby wine for an hour or and then and leave out the wine at the cease. I, as well, use xanthous onion instead of green, but I use fresh mushrooms instead of canned. Too add a flake of worcestershire. Very modifiable to your tastes. Such bang-up flavor and if you simmer for a while, yous tin really apply any inexpensive cutting of meat and end upwards with tender results.
08/14/2007
The sauce didn't reduce downwardly much at the terminate, and the canned mushrooms tasted too canned. I would definitely go far with more sour foam and real mushrooms next time.
07/29/2010
Oh my god was this ever skillful! I took the advice of other reviewers and I fabricated a few changes. I cutting up the beefiness every bit directed and then marinated it in nearly a cup of cabernet. When I browned the beef, I reserved the vino marinade and stirred the flour (I used a bit more than 4 T.) into the wine. I removed the beef to sautee a whole chopped yellow onion (in place of green onions) and added a container of fresh sliced mushrooms with the onions. I then returned the beef to the pan, added the wine/flour mixture and the beef broth. This alone was delicious!! I let it simmer for 1-2 hours and and then added the 1/3 c. cream cheese and 1/three c. sour cream. Served over whole wheat egg noodles- this was fantastic! And I can't stand mushrooms- I didn't even find they were there. My boyfriend loved it. I loved it. This is a fantastic recipe with the adjustments!
10/xviii/2011
I made a much lower fat version, and it was still really good. Notes for people trying to cut calories: 1. I halved the butter (used 2oz) two. Would slice the beef to one/2 the width next time so we have "more" beef tips while not eating as much 3. Used non-fatty sour cream I likewise added the flour into the beef broth (and stir well) instead of directly into the sauce. This avoids clumping.
07/29/2011
This was delicious and really easy to make. I took the suggestion of marinating the meat in cherry-red cooking wine beforehand and calculation cream cheese in at the end. Great idea!
09/04/2012
Delicious and like shooting fish in a barrel. I used xanthous onions instead of green and merely had a good Chardonnay on hand. It was delicious!
04/fifteen/2008
This is tasty & soooo piece of cake! Great comfort food. I used white onions instead of greenish onions, and fresh mushrooms instead of canned. Used Chablis (all I had on paw), and depression fat s. cream. Also added worschire & garlic (as others had suggested). Served over noodles. Really cracking! I would suggest tenderizing the meat, or simmering longer so it is tender. I may endeavour this with ground beefiness side by side time. Regardless~ this is a super-easy, fool-proof manner to brand a swell condolement meal! Cheers for sharing!
09/18/2008
Definitely a keeper, I followed the directions exactly except I added a couple of tbl of minced garlic. Delish! I recall I will attempt marinating in vino like a couple of others suggested.
12/17/2005
Succulent!!! Followed all of Beezlys suggestions (sort reviews by "about helpful") and substituted plain yogurt for the sour cream, per Natalie's suggestion. Had to substitue veggie bullion for beef broth and used white grape juice instead of wine. The flavor was amazing and, every bit others suggested, I will probably use the sauce as a gravy in the hereafter. Served over linguini, which was a little too heavy. Volition definitely effort egg noodles next time. Cutting the recipe in one-half, but only got iii servings out of it instead of the four I was expecting, so no leftovers for hubby & me :(
08/28/2010
Very tasty! Notwithstanding.....you tin can make the exact same think with about 1/10th the attempt by putting a roast in the crackpot with a large can of cream of mushroom soup and a package of dry onion soup mix. Cook on depression 8 hours or so, add in a can of mushroom and some sour cream. I promise y'all that the flavor is exactly the same.
02/19/2012
Just not very skilful. Way, way also much butter.
01/30/2011
Awesome with adjustments listed
01/18/2011
Fabricated this terminal night for the family. This is what I did..used sirloin, sliced thin, a white onion and baby bellas. Grilled them in my cast iron skillet, each individually, in butter, then fabricated the sauce from all the goodies in the skillet, also did some garlic with the onions. And then mixed in the meat, onions and mushrooms with the sauce. Right before serving (over Amish noodles) stirred in the cream cheese and sour cream. Salt and pepper to sense of taste. I didn't have any wine so that didn't go in, that is why information technology was kind of bland. Shouldn't have been bland but it kind of was. Boo hoo!! The family thought it was wonderful. My son brought a friend home and they had some and his friend loved it. I volition make information technology again, perhaps using some blood-red wine to marinate the beef for a few hours and then go along. I really thought it would have more than punch to it. Information technology is expert so please DON'T let me discourage whatsoever one from making it. I volition make it some other time, I promise!
07/31/2014
My grandson loves to cook and this was his first yr in "Foods" for iv-H. He decided to make this for the "Foods Review". Every bit a kid that likes to claiming himself, he decided to try this with rabbit (as his bang-up uncle raises meat rabbits). The only thing we "changed" was using 1/2 can of beef broth and 1/2 tin can of chicken broth. (I observe beefiness broth tin can be too salty and a bit "heavy" for such a mild flavored meat every bit rabbit. Likewise since they raise their ain shiitake mushrooms, he used those and sauteed them in butter beginning and added them at the terminate. The rabbit Stroganoff was OUTSTANDING! Our 4-H here prints out the recipes that the kids submit and anybody that was there and(that got to taste it)gave information technology rave reviews!! Even the judge was actually impressed and thrilled to get the recipe! Served over his own HOME MADE egg noodles this recipe turned out wonderful (every bit his "Super Star" rating at nutrient reviews attests). I told him anyone tin use soup to brand their sauce for stoganoff so learning how to brand your sauce from a roux and making a "scratch" recipe is a manner to learn good cooking habits. Anybody came upwardly to him afterwards and were asking him nearly the recipe (and we can't wait to make this with venison, wild turkey, even turtle! This recipe is definitely a "keeper"!! I "supervised" but let him do ALL the training and cooking and was there to reply questions. I don't believe in "doing it for them", it's the kid's project and pass or fail, the kid does it!
11/02/2008
Deplorable, but this was pretty bad. I actually was looking forwards to it. It looked gray and tasted greyness.
08/29/2007
Awsome!!!! I followed the reciped exactly as it called for except for the mushrooms, I had fresh ones so I used them instead of the canned, it was soooo adept, my kids are very picky eaters and they asked for doubles! Thanks!
05/13/2007
This is a great recipe, and I still think chuck roast is the best. The trick to thickening this even more is to add love apple paste. It gives it a much rounder flavor and tangs it up a bit.
03/20/2006
This is so delicious! I marinated the beef strips in wine, olive oil and garlic for a few hours and this reduced the cooking fourth dimension. Besides, I used fresh mushrooms which I added subsequently browning the beef. Incredible dish! Loved it!
12/19/2005
Outstanding!!!!! I can't believe how good that this is! I used 2 lbs. of beef stew meat. I used more than flour, table salt and pepper to glaze than the recipe called for. I browned the meat then plated it and then used 1 xanthous onion, sliced and quartered instead of the green onion and added minced garlic. I actually wish that I had sauteed the onion with the meat. I and so added the beef broth, mustard, worcestershire sauce (a couple of good shakes). Simmered this. Meanwhile I boiled egg noodles in water, salt and a bouillion cube. Then I added white wine and finally sour cream. This was out of this earth! You must have bread to sop the gravy up! Mmmmmm!!!! Give thanks you!
04/21/2006
eat it2 I'am a widower just learning to melt .This recipe is delicous um um'''
ten/09/2001
I loved this so did my husband. One of my iii kids likewise enjoyed it, the other ii ate mostly noodles. I was happy to treat myself and husband to a dinner that wasn't just for children. We loved, loved, loved it. Would highly recommend this.
04/17/2006
I like the flavour of this, though I did add together a scrap more mustard and used fresh mushrooms instead. I was a little disappointed with the sauce, it was very very thin. I think this is worth trying once more, and maybe using the suggestion that others have made virtually using cream cheese.
eleven/26/2011
Very good - will reduce the amount of mushrooms next fourth dimension
07/17/2002
This was delicious. I added extra mushrooms and used venison. It came out groovy!
03/14/2010
Beloved this stuff!! Yum Yum Thanks
12/03/2005
SO Practiced!! We changed it up a little bit past using fresh baby bella mushrooms which we sauteed in butter before calculation to the dish. We also added one whole onion (in addition to the green onions). Finally, nosotros added some Worcestershire to the beef in addition to the salt and pepper to add more flavor. Served with egg noodles. We'll definitely exist making this recipe for years to come!
01/07/2011
It was super easy to brand and I used german language egg noodles in add-on. Great!
12/eleven/2010
In the past I ever used cream of "chemical" soup to make beef stroganoof. After searching and searching for a more natural recipe I establish this one. My husband and picky daughter both enjoyed this recipe. It's non super flavorful, and I had to add more sauce ingredients for our taste. But having said that, it was skillful enough that I'll definitely brand it once again.
10/17/2002
Simple, fast and delicious. The sauce is fantastic even without the vino. I don't always add together the 'shrooms, either. Information technology's ane of the first dishes cleaned off the table! A little salty, I would even cut back on the salt some, but still tasty.
12/18/2011
FINALLY the existent deal. Thank you!
03/25/2012
I gave this two stars because I idea it was rather bland. Merely, I did brand some substitutions, though I didn't anticipate though I didn't really feel like they were plenty to truly impact the overall flavor. (I substituted elk steak for the beefiness, fresh mushrooms for canned and red wine for white and Greek yogurt for the sour foam. I too left out the green onions as I didn't have whatever.) Once we added some Worcestershire sauce and salt at tableside, it was better. But it needed a LOT of common salt.
03/04/2010
Wonderful! I don't like to cook with white wine, so I just substituted more beef broth. It was so wonderful! This was the second time I've made it and my husband and kids just love it!
01/26/2011
This recipe was very expert. I altered by doubling the wine, beef goop and mushrooms. This was easy to make, simply not the easiest recipe for beef stroganoff I have made, but is definitely the all-time tasting. Will serve this one over again.
09/20/2005
this was very good,i didnt have a problem west the sauce being too thin,i used fresh mushrooms.i cooked them with the onion and instead of adding the vino in the end i used it to cook the mushrooms and onions in.i used one-half cornstarch half flour.
09/18/2006
WOnderful recipe! The only changes I made were to use fresh mushrooms and served it over mashed cauliflower...true depression carb. I found it easier to transfer the sauted beefiness (my local grocery store now carries chuck strips as well every bit sirloin) to a bowl while I cooked the onions and mushrooms. The result was a tender and flavorful please. Patience is the key in getting the sauce to thicken. My husband loved it.
02/26/2011
A skilful 4 every bit is. The second time I made it I altered it a chip for our tastes and brought information technology to what my family judges a 5. Loose the canned broth and use 15 ounces of bootleg stock. Use porchini or morels for more of a mushroom flavor or save some cash and stick to the regular but add a ts of wild mushroom pulverisation. Use cerise wine instead of white and dark-brown a few shallots with the meat.
Source: https://www.allrecipes.com/recipe/25202/beef-stroganoff-iii/
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