I gave this recipe an excellent rating because with a little modifying- Sue's recipe is just the start of a terrific stroganoff. * Substitute veg. oil for butter * I used a sirloin steak. I partially froze it to make slicing strips thin and easy. * Fresh mushrooms are a must!! Baby bellas or crimini will do. * A splash of dry sherry adds wonderful depth of flavor *Beef broth will remove the coveted brown bits from bottom of skillet. *8 oz of sour cream is sufficient *Add Paprika, freshly grated black pepper & kosher salt to season dish to perfection. My food critics, a husband and five kids loved it. Even the vegetarian high school senior loved the mushroom loaded sauce. Thank you, Sue for the beginnings of a mouth-watering dinner.  -  07 May 2003  (Review from Allrecipes USA and Canada)

One of my favorite quick dinners, so much better than overpowering good beef with cream of mushroom soup! I saute mushrooms along with the beef and onions and add 1/2 teaspoon of paprika before adding the sour cream. 16 oz of sour cream is too much however, I think 8 oz is about right. Make sure you don't overcook the beef and be very carefull after adding the sour cream, if you bring it to a boil it will curdle, just let it warm up and serve immediately.  -  01 Oct 2004  (Review from Allrecipes USA and Canada)

DO NOT use Fat Free Sour Cream!  -  21 Aug 2001  (Review from Allrecipes USA and Canada)