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West Sacramento, California

Member since Sep 2007

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Reviewed Beef Stroganoff

Sep 17, 2011 in Food Network Community Toolbox on

This recipe is OK as is, but benefits from the addition of mushrooms and chopped garlic. To combat the toughness issue, I usually use ground meat in stroganoff. Much faster, also. Additionally, I replace some of the beef stock with a can of cream of mushroom soup to thicken the sauce and enrich the taste.""

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