I took others' comments into consideration, and therefore added onions, used no yolk noodles instead of regular egg noodles, worchestershire sauce, and a dash of paprika. I used mushroom soup (not CREAM of mushroom soup) and added a tiny bit of Better Than Boullion's veggie broth mix.
I tasted this recipe both with and without cream added. I have to say that I LOVED it with no cream, although it tasted more like stroganoff with it in.
One more thing: I'm trying to get my family to eat more veggies, so I finely chopped 2 large handfuls of fresh spinach and mixed it in. They can't even tell the difference! :o)
Great and easy! I also added sauted onions at the beginning, and the mushroom soup along with sour cream at the end. Also, I added some fajita seasoning mix to the meat giving it just a little bit of heat.
This is sooo easy. When you need to make a fast family meal that tastes great, this one does it. I, however, also added a can of Cream of Mushroom soup and a little Worcestershire Sauce to the simmering mix. My reasoning for that was that I forgot to print the recipe ahead of time, and my internet could not pull up Big Oven as I was cooking the dinner. I had no idea what all was supposed to go into the skillet, so I went out on a limb. It tasted great!
I did cook the egg noodles seperatly as well. I liked that there was no sherry in it because I am pregnant. I used Striploin Steak because it was on sale, and this recipe became even cheaper. We had no leftovers!!! It was a time saver as well.
Great recipe! I'm always on the lookout for quick but good recipes. This one hit the spot. I actually doubled the recipe and added 1/2 cup of red wine when adding the broth and mushrooms: yum! It reheats very well the next day.
I too perfer to make the noodles separately. I used whole wheat egg noodles for extra nutrional value. (more fiber) I also sauted onions with my meat. I also didn't have enough sour cream for what the recipe required. So, I improvised with some cream cheese. YUM! My man ate up 3 big bowls of it!
I preferred to do the noodles separately and spoon the meat and sauce over them at the table. That way those who wished to reduce carb intake could take fewer noodles and more meat. I also use a splash of red wine (in the pan) while cooking the meat to dglazed the pan and get all the good brown bits (fond) into the sauce.