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"This classic stick-to-your-ribs mainstay is really very little fuss," writes Elie Wren of Farmington Hills, Michigan. "To add color, I sprinkle a bit of parsley on top when serving it."
This recipe is:
Quick
Originally published as Hamburger Stroganoff in Taste of Home October/November 2001, p11
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Reviewed on Mar. 29, 2011 by platypidesign
I use cream of mushroom soap, the whole can, for a creamer dish.
Reviewed on Oct. 18, 2010 by katlaydee3
I did not care for this at all. Too bland for me.
Reviewed on Jul. 31, 2009 by Sally Wisdom
I use cream of mushroom soup and add nutmeg and paprika to dish. We've been eating this recipe for more than 40 years. Our grandson loves it!
Reviewed on Jan. 29, 2009 by James_and_Cassie
i make this dish a lot, and sometimes substitute venison instead of beef.i also add worschestershire sauce *sp?* and a bit of steak sauce.
i make this dish a lot, and sometimes substitute venison instead of beef.
i also add worschestershire sauce *sp?* and a bit of steak sauce.
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