This is a great beef stroganoff recipe that uses cream of mushroom soup instead of sour cream. Serve over rice or buttered pasta.
I did not add additional salt when I sauteed the meat because canned soups tend to be a bit salty on their own. I used 8 oz. fresh chopped baby bella mushrooms instead of canned, the full can of beef broth (just to make more "gravy") and fresh ground pepper to taste. I served this over buttered egg noodles. I did not try this myself but my family thought it was great. NO leftovers. This was very simple and came together in 20 minutes, from start to finish. - 27 Jun 2012 (Review from Allrecipes USA and Canada)
Very simple yet very tasty! My family raved. We didn't have wine so I used water. Next time I'd cut back some on the onions and I LOVE onions. - 12 Sep 2005 (Review from Allrecipes USA and Canada)
Lovely recipe - the white wine addition really makes this dish. Even though ground beef is used it really tastes much more elegant. I used fresh mushrooms instead of canned just because I had them. Delicious. - 25 Jul 2005 (Review from Allrecipes USA and Canada)