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Silky , smooth and velvety sauce poured over buttery egg noodles and served with a salad along side ! This was perfect on a cool fall day !!! I used the ketchup (out of tomato paste) and the sauce was the best we have had in a long time ! Thank You for sharing your recipe Caryn !

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Theresa P October 26, 2003

This is my FAVORITE recipe from this cookbook that I have in paperback that I inherited from my Mother. This is a hit every time!!

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supercoloradogal February 01, 2012

This is a very good recipe to use as a base for this dish. We then used fresh mushrooms, less onion and sour cream, and more beef broth. Also, we mixed a teaspoon of concentrated tomato paste with a drop or two of worchestershire sauce and some beef broth (to make it easier to blend in), but then added it to taste and didn't use it all. DH can be pretty fussy about this type of food, but even he loved it! Thanks for the recipe, Caryn. KK

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bkwilson June 09, 2009

my husband fell in love with this, he asks me to make it all the time. i do serve it with mash instead of noodles, but its lovely. it's better than resturant stroganoff.

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Maya's Mama January 26, 2007

We have nearly the same recipe, also from a Better Homes & Gardens cookbook, except our version uses fresh mushrooms and sherry instead of white wine. It is my husband's favourite meal. True comfort food!

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Sackville December 30, 2005

Very quick and easy. Was a little rich for us. I think next time we won't cook the meat in butter, maybe some veg oil, and try lite sour cream. Very tasty though, we'll make it again!!!

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jswinks May 30, 2005

The quantities in this recipe are very flexible. I used a pound of boneless beef chuck roast that I had cut into chunks for stewing, so it took more seasoned flour to cover it. I also had a LOT of fresh mushrooms to use up (almost a pound), so I pretty much doubled all the rest of the ingredients. I also used the tomato paste because I keep a small opened can of it in my freezer (in zip-top freezer bag so I can cut out small quantities when I need them)I cooked it ahead,through the step of adding the beef and vegetables back into the gravy. It could have been frozen at this point. Several days later, I was able to just reheat, add the sour cream and wine, and cook the noodles. Steamed broccoli went nicely with it both from a taste and presentation point of view. My meat was a bit tough (what can you expect from budget beef cuts); the sauce was marvelous. I was glad I had doubled it so there was lots to cover the noodles.

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Donna Matthews February 26, 2005

This was delicious. I used rump steak as that is all I had, browned it in the frying pan with onions and fresh mushrooms. I didn't have any beef stock so I used beef gravy mix (Bisto) and boiling water instead of the extra butter and flour and stock. I just sprinkled the dry gravy mix over the meat mixture, combined well and then poured on some boiling water. I don't use alcohol so I added some balsamic vinegar and I used ketchup instead of the tomato paste like you suggested in the intro. Other than that I followed the recipe exactly. It was quick, easy and most delicious! I know I will make this again! Thanks!

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MarieRynr September 05, 2004

I liked the ease of this recipe.I did substitute fresh mushrooms for the canned,and added basil and black pepper.Delicious!

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Divinemom5 June 25, 2004
Beef Stroganoff