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I made it this week and it was quite tasty. I seared the beef, but wondered about the 3 c of beef broth, divided, as stated in the recipe. It said to add all 3 c in with the beef and to finish add 1 c warmed with the sour cream. I followed these instructions and found it to be very soupy. I did not add the dry egg noodles in but cooked them separately. Maybe that would make a difference.
Not cooking the noodles in the liquid would definitely would make a big difference in the amount of residual liquid. I hope you’ll give the recipe another try and cook the noodles in the sauce next time.
That’s why it was soupy–the ‘divided’ meant 3 cups total. take one cup out and warm it for the sour cream. Hope this helps!
Very delicious and flavorful! It was more time consuming pre slow cooker than I thought but well worth the time. Everyone went for seconds and some thirds. Thank you!
This was *amazing*! Made it after church for supper, and the house smelled wonderful all afternoon. Beef was meltingly tender, and broth was delicious – definitely serve with bread (even if you do noodles).
DELICIOUS!! I’ve been looking for a goood stroganoff recipe that doesn’t rely on cream of whatever, and this is it. I sauteed my mushrooms in a little butter before adding in and added in some extra flour towards the end to thicken it up a bit, and it was the best stroganoff I’ve ever had. Made it when first posted, and making it again this weekend. Thank you!!
This had way too much liquid. I used the broth as directed in the clarification note. This recipe is not a quick and easy dish.
Emma here, managing editor for Simply Recipes. Thanks for the feedback, Cathy! I’m sorry that it didn’t meet your expectations.
Sorry you didn’t find it was an easy dish. The searing of the beef prior to adding them to the slow cooker really does make a difference in the overall flavor, but it’s not a must.
The excess liquid is most likely the result of not cooking the noodles in the liquid towards the end of the cooking time. Cooking the noodles in the liquid helps to absorb most of that liquid.
If you opt to cook the noodles separately, you can thicken the beef jus in the slow cooker to make a gravy by mixing 3 tbsp of cold water with 3 tablespoons of cornstarch. Stirring this slurry into the beef liquid will thicken it to the consistency of a gravy which will coat the noodles nicely.
I do hope you’ll give it another go with these alterations. Thanks so much for your feedback!
I like the idea that this can be frozen. But when it is reheated does the sour cream separate?
Great question, Billie. If you freeze the meat, you’ll need to thaw it completly in the fridge (usually for twenty four hours) prior to reheating it. I’ve never had an issue with the sour cream separating using this method.
Spring has not sprung here yet in VA this will be my dish for today !! LOVE LOVE LOVE y’alls recipes !!
Meanwhile here in Texas is 80 degrees! I do my miss East Coast springtime though. I heard cherry blossoms are blooming already!
There is an error in this recipe. The recipe calls for 3 c. beef broth, divided. Then it uses all three cups, undivided, to deglaze following the searing (“add 3 cups of the beef broth”–there is only 3 to begin with.) To finish requires another cup, which totals 4 cups of broth. Is it 3 cups total (2 to deglaze and 1 to finish) or 4 cups, 3 to deglaze and 1 to finish?
Hi, Auralee! Emma here, managing editor for Simply Recipes. Sorry for the confusion there. You’ll need 4 cups total broth, three cups for the initial cooking and one cup to finish. I’ve edited the recipe to reflect this. Thanks!
What Emma said. Thanks for catching that, Auralee!
Gorgeous dish and I love the photography too! 5 stars here!
Thank you, Alida! I love how accomplished I feel when I walk into the house and this aroma is wafting towards me.