Easy Beef Strogonoff

"I've made this twice. The first time, I felt that it came out a weird grey color, was slightly bland and was too soupy. I modified it the second by just changing around the ingredients a little. Fir..." See morest, I added a cube and a half boullion instead of just one. I also tossed in a couple of diced garlic cloves and some garlic salt and a couple dashes of cayenne. The major difference was that I used a half a can of cream of chicken and mushroom soup, which I added half of over the heat (when the onions were translucent) and let it cook into the meat. Then added 1/2 pint of sour cream (instead of the full pint)when I took it off of the heat, then added the rest of the half can of soup. Made it a nice beef stroganoff color, and it had a bit more depth to the flavor. The second time around there were no leftovers. :)"

"This recipe needed several modifications to get past the 'bland and dry' complaints. Saute' the onions with the meat. Add extra bouillon and water (or beef broth), a few shakes of Worstershire, a co..." See moreuple of tablespoons of Dijon, cut the sour cream to l cup, add 1/2 can of mushroom soup and 1/2 can white wine. Definitely worth 5 stars with modifications, my husband thought it was terrific."

"It came out ok, but next time I will add the entire pint of sour cream. I only used half because of reviews I read and it was like putting seasoned ground beef over pasta. No sauce at all!! I also ad..." See moreded two cubes of beef buillon to the water when cooking the pasta, and had to add 1/4 cup of milk,two tablespoons of worcestchire sauce, and 3 dissolved cubes of beef buillon to the meat mixture for flavor. I now see why some said this dish was very bland. Adding these things helped. I will make this again, but you really have to adjust the spices to make it taste good."