Steaks and Chops: Pork Stroganoff

Mar 27, 2004 All I can say is fabulous! I'm on a low carb diet, and found this recipe. I've made it twice in the past month because it's so good. I'll NEVER go back to beef stroganoff again! The beef is always too tough, and you have to cut it up, etc. I cut the pork cutlets in half and cooked it up and it's now one of my favorite ways to eat pork!!

—AMYJ23 

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Slow Cooker Recipes: Daria's Slow Cooker Beef Stroganoff

May 17, 2010 Soooo good! I dissolved the beef bouillon in 1 Tbl. water before adding. I used 1/2 the sour cream, as others suggested (light or fat-free sour cream works just fine), and it was perfect! I also used a package of fresh mushrooms, layered last on the top. Mine needed to cook only 5 hours on low. My preference is thickly sliced onions, instead of chopped ones, and to stir in the sour cream just before serving. Serve on a platter with egg noodles around the edges, and the beef stroganoff in the middle - very pretty display. Steamed broccoli goes well with this dish. One note: I made this once with double the meat, so I doubled the sauce ingredients -- bad idea! It had WAY too much liquid. Next time I double the meat, I will leave the other ingredients as stated. Note: After reading another review, I decided to sprinkle the meat with garlic powder as well, increase the Worcestershire to 1 Tbl., increase the garlic to 2 cloves, leave off the bouillon and water, increase the wine to 1/2 cup, and add 1 Tbl. cornstarch in addition to the flour (I mixed it with the wine). All WONDERFUL suggestions. Big difference in the flavor & thickness of the sauce (had been too watery before). Thanks for the recipe!

—KRANEY 

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Roasts: Onion Elk Roast Stroganoff

Nov 18, 2010 This was delicious, of course I had to make substitutions for what I had on hand... I used elk stew meat instead of roast, which turned out so tender! and I didnt have cream of onion soup so I used cream of mushroom and added extra onion. I was in a hurry and accidently added sour cream in the beginning,but it still turned out. I also threw in some mushrooms for fun. My husband added some johnnys seasoning when my back was turned, and although it did make it taste better, the recipe was fine without it.I will definitely use this recipe again, maybe next time without the substitutions!

—blackcatjen 

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Beef Stroganoff

I like to make Beef Stroganoff, but I'm never sure what cut of meat to use. Lately I've tried beef top round that the butcher cuts into cubes for me. My sauce is fine, but I think the meat should be more tender. I let it simmer for about 35 minutes. Is that the right amount of time? Any hints will be welcomed. —B.M., Pleasant Valley, New York

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