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I stopped eating meat a few months back, but I remember this recipe was really delicious.<br/>I make a vegetarian version of this now and it turns out SOOOO GOOD!<br/>In the beginning when I saute the mushrooms, onions, and garlic I add in some white wine. <br/>I also add in more 2 more vegetable bullion cubes and some dried basil, garlic powder, paprika and oregano to the sour cream sauce. <br/>For the meat I used Trader J's "beef-less" strips My boyfriend looooves this recipe and requests it at least once a week!<br/>Thanks!
This is a great recipe. I usually double it, put a bit more liquid and beef base in it just so I can stretch it out a bit. Wife is a vegetarian, so I have plenty to freeze in small containers for later meals. I usually make it about twice a year.
This was really filling on a chilly night! I used venison but soaked it in milk overnight to tenderize the meat. This was very easy to put together with ingredients I usually have on hand! I followed to a T except I omitted the mushrooms as I didn't have any. Next time they will be a must! Thanks for the tasty recipe :)
*Made for Australia/NZ Swap #74* I can see this as 20 year favorite !! Had about 1 pound of stir-fry beef strips and everything else as listed. Requires fairly constant attention, but well worth the time. It will be a keeper for us ! Thanks for posting, Peggy.
Loved this! So delicious,quick and easy, I made it with leftover cooked venison tenderloin, just omitted to step for cooking the beef and added it at the end, heated thru, and a very easy solution for left-overs!
Loved this recipe. It is truly 'the Classic' without the embellishments of paprika, Worcestershire or (shudder) ketchup. I made it as directed except that after browning the meat I only put it back in the pan at the same time as the sour cream. I used striploin steaks and they were perfectly tender after the browning stage. Thanks for posting - DH is a pretty slow eater but ploughed through this with nothing other than num, num sounds. Wasn't great dinner conversation but a great dish!
Made this for dinner last night. Everyone devoured it. I did leave it to simmer more than recommended. Instead of the 15 minutes, I left for 25 and the meat was so tender. Thank you so much for posting. It's making it into my favorites.
Leggy Peggy, we had this lovely recipe for dinner last night. It was awesome. The meat was tender and the flavor of the sauce was delicious. I used canned mushrooms, it was all I had on hand, they worked beautifully in this dish. It was quick and easy to make with great instructions, served over top of fresh fettucini noodles it was an incredible meal...My dh was in heaven. Thanks for sharing another winner.
Amazing! Love this recipe because it doesn't use canned soup or other such ingredients. I made it for my family recently and my husband licked his plate, literally!
Delicious! I used beef base instead of boullion, made heaping spoonfuls, and didn't add extra salt. Iused a big sirloin steak and partially froze it for about 1/2 hour before slicing. Thanks for the recipe!