We didn’t have enough mushrooms and I think beef will hold up better than the pea protein “ground beef”. I was worried as many people said there was too much liquid but I followed the recipe and it was perfect! Ground beef was the winner. I went over the recipe first and decided to use 12oz package of pasta. I left the wine out and it still had a great flavor. Will definitely try again! I loved it. This search takes into account your taste preferences. I gave it 4 stars because I did change the recipe a bit. We love this recipe! It’s very helpful if you’re missing ingredients or want to try substituting something, to know how it turned out when someone else tried it! Now you can make the most bomb budget-friendly stroganoff everrrrr. of Worcester sauce. My picky boys and even pickier husband loved it! Definitely going into the recipe book! There are rarely leftovers when I make this for dinner. Totally will make this again. Also use bone broth, not beef. Fantabulous. . This was amazing!! Then, I would go nuts over the noodles but wouldn’t touch the beef with a 10-foot pole. Cook for a bit longer with the lid off. Being in the middle of our kitchen projects and having an energetic toddler ready to take everything out of the kitchen cabinets sort of forces you to be like that. Then post. Added some green peas, but kept to the recipe otherwise. This was AMAZING, I had texted my husband that I made it and it’s was in the fridge when he got home super late from work. Even with all those substitutes this was what I remember from my childhood. The equivalent is included for reference. Thank you so much Sue! Last updated Nov 12, 2020. DISCLAIMER: As an Amazon Associate, I earn a commission from qualifying purchases at no added cost to you. A three teen thumbs up . Let me know how it turns out! Plus the leftovers that remain are great, too. I made this tonight and it was a hit with the fam bam! The ones pot cleanup was an added bonus. This is our second time making it. It was absolutely delicious, and I will be making it for my family on a regular basis. This was easy to make and will definitely be a winter favorite! I’m adding an extra star since I had to make a few swaps. Easy, tasty and filling! I do want to try again soon with all the actual recipe ingredients. The only thing I would do differently though next time is probably leave out the thyme. It there any shortcut for making this with fewer ingredients? And it was a great guide for having never made stroganoff before. When I added the beef broth I used 4 tablespoons of Worchestshire and closer to 4 tablespoons of a fancy Dijon mustard I had leftover from a potato salad recipe. What we are going to do in the recipe we will be discussing is to omit the ingredient sour cream. Your meat stew that contains sour cream, mustard, pickles, and mushrooms is regarded as beef stroganoff. I normally use a beef base which are dairy/whey free. But if you get a chance to try it, please let me know how it turns out! This was ok. My family liked and ate it well enough, but the thyme was WAY overpowering. That’s needed to make the rue in a way to thicken the sauce. Worcestershire sauce as somebody recommended and al so replaced sour cream with Greek yogurt. I added some modifications, added chopped celery & carrots to the chopped onion. We love it, Suzy! It really depends on the amount of excess fat. I’m having a simple surgery next week, and I don’t think I’ll want cook so I’m stocking up on slow cooker and casserole recipes. I also added more sour cream (about 3/4-1 cup). We’re so happy to hear this recipe was a success for you! Instead on mushrooms I used a can of cream of mushroom soup and subtracted the wine.