Comments on: Beef Stroganoff

By: Jill B

Jill B — Tue, 20 Jun 2017 03:17:11 +0000

It’s way, way too sweet with the port and I’d swear I watched them make this years back and they used heavy cream and burgundy. I made it but it was so too sweet with the port. Use a full red wine, a cab or pinot or such and delete the sugar. Much better!

By: Heritage Hollow (Cathy Bray)

Heritage Hollow (Cathy Bray) — Tue, 20 Sep 2011 17:23:31 +0000

My family really liked this! I used beer instead of port with a splash of wine. This will go into my “keeper” file. Thank you for the recipe!!!

By: sarcasticquilter

sarcasticquilter — Thu, 03 Mar 2011 23:58:43 +0000

Okay, this review has to first have it pointed out that I modified ingredients slightly.
1) I used veal
2) I used a dessert wine since I had no port on hand
3) I used paprika and black pepper to season this
4) I added flour to thicken the sauce a little before adding the sour cream (thanks for warning about it being thin).

This was good, but sweet. I suspect the sweet had more to do with the wine vs port subsitution as well as veal having a little lighter flavor than beef.

However, I also think, even with port and beef next time (there will be a next time because it was good), I’ll add more garlic, cut sugar in half or not use at all and maybe add more paprika and/or some savory herb. Perhaps oregano but I’m not sure that would be the right combination. Maybe I won’t need to if I increase the garlic and mustard… not sure.

Either way, this was overall, yummy and I urge anyone to try and TASTE the sauce along the way so you can doctor it up to your preference.