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This beef stroganoff uses inexpensive beef stew meat that gets velvety-tender when slow-cooked. So save the beef tenderloin or sirloin for the grill!
Dietary Fiber: 3g
I thought this recipe was very easy!! I will make one change next time I make it though, I wouldn't add as much sour cream maybe half of that. That part was a little overwhelming but I like it too. The next day I reheated it and topped my backed potato with it, that also was really good. I would defiantly make this again!
This recipe should be rated 6 stars. It is absolutely fantastic! Your taste buds will be doing back flips once you taste this!As suggested by Ellen (a few reviews down the page), the beef should be dredged in flower and pepper, then browned before cooking. I followed this suggestion and without it, it definitely would have been thin/runny, highly recommend following this suggestion.Everything else was followed exactly as the recipe stated (minus the sliced mushrooms) and it came out phenomenal!
This is by far the BEST stroganoff I've ever had. A lot of recipes make it too "beefy", but in my mind it's supposed to be more creamy. This is the perfect combination of both. I made this recipe exactly as stated. The only thing that I changed was based on another comment that I read. I dredged the beef in a flour and pepper (no need to add salt in there this is salty enough on its own) mix. Once cooked, this was gravy thick even with the sour cream added. I also do not have a slow cooker, so I let this cook on low on top of the stove for about 3 hours. The beef is perfectly tender.Another thing to note is that in my supermarket, the Au Jus concentrate was kept with gravies which happened to be right across from all the condiments.
I love this on a cok wintry day. It's easy to start in the morning and it's ready when it's dinner time.
I have made this recipe many times and after finding out that it's a tad runny after cooking I made some minor changes to the dish. I take flour and add my salt and pepper to it .. I then dredge the meat and brown the meat in a pan before placing into the crockpot... I've also tried just the dredging and adding it to the crockpot w/out cooking and I loved the flavor of the browned meat better. I've used all kinds of meat -- but my favorite is boneless chuck that is cubed ... the flavor is very good.. I've also have used a combo of white mushrooms and baby portabellos which made the dish richer in flavor. Another thing I do is too add 1 can of the roasted garlic cream soup plus 1 can of regular mushroom soup.
I used venison instead of the beef and it was excellent.
I used 2 beef bouillon cubes instead of Au Jus Sauce and it was incredible!
So easy and so yummy. Make a lot of delicious sauce ... I'm wondering about putting some of the noodles in the slow cooker an hour or so before serving.
This was a bit too liquid right out of the crock pot, but was excellent when reheated the next day.
It was very flavorful and very easy to make. I will be making this recipe at least once a month. My boyfriend liked it!! he took seconds and had to stop at taking thirds.
Very easy to make and very tasty! Can't wait to have it again! thank you
This was an excellent, easy meal. Have made it for guests and everyone loves it.
My family loves this. Two teenage boys ask for this all the time.
This is so easy and tastes wonderful!
This is one dinner the kids will sit down and eat.
I liked this version better than all of those that call for Onion Soup Mix. This still had excellent flavor and texture. Will definitely make again.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1023
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Spring is finally in the air! The days are getting longer, my commute is getting shorter (thanks to less ice and snow), and we just bought a pair of pint-sized, yellow rubber boots for our toddler to go puddle-stomping. After a very long, very cold winter, I feel like a mama bear coming out of hibernation. Thank goodness for sunshine!
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Fondant isn’t just for pastry chefs anymore. You can easily achieve impressive cakes and decorations by taking a little time and making marshmallow fondant. Marshmallow fondant is much simpler to make than traditional fondant, and tastes so good you won’t need to peel it off before eating the cake. More ...
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