Tangy Beef Mushroom Stroganoff
Total TimePrep/Total Time: 25 min.
Good for a quick meal. I used ground beef & white wine vinegar since that's what I had on hand. I also use "Better than Bouillon" instead of regular bouillon.
this is excellent to serve to company. Prepare ahead, then heat & pour over noodles. Cut beef in bite-size pieces, more tender.letting it sit in sauce tenderizes & soaks in the flavors.
Quick and easy meal I used ground beef instead of steak turned out great. Definitely will cook again.
This was amazing. It is creamy, savory, and a little tart. I used a couple tablespoons of beef stock instead of bouillon cubes, and didn't realize until halfway through cooking I only had red cooking wine instead of red wine vinegar, but I don't think either of these two substitutes changed the recipe much. I loved it so much I ended up eating some of the left overs for breakfast the next morning.
This was really good! I didn't have any mushrooms and it was still lucious, although would have been better with. I only had 3-4 oz. of sour cream so I added that and 4 oz of cream cheese. That was wonderful. This recipe will be replacing my old stroganoff recipe.
This wasn't bad. I may make it again if I have the ingredients on hand. Not a favorite though.
Simple and wonderful.
this is by far my favorite stroganoff recipe. it's also very good w/venison.
This was delicious. Definitely a keeper. I used a tablespoon of Malbec instead of red wine vinegar, which probably added to its superbness.