World's Best Ground Beef Stroganoff Recipe
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03/12/2013
It was a very good base recipe. I omitted the mushrooms and cut the parsley to 1/4 cup added two cups of fresh tomatoes and put all the herbs into the blender with a can of diced tomatoes and pured it. Instead of olive oil I browned some hamburger and added onions and garlic, sauteing them in the grease while the ground beef cooked. Didnt have bell peppers and added salt to taste after all the ingredients were added together. Just waiting now to see if it cooks down (thickens) but the flavor is spot on! Awesome recipe for just a bunch on ingredients from my fridge, pantry and cabinet!
09/05/2015
I made this with wonderful results! The spices are almost spot on! The flat leaf parsley is AKA "Italian Parsley". (Little cooking trivia!). I cut this down, just a bit (ran out in garden) but still tasted great. I did, however, not include the mushrooms, again because I was out, & grocery store is 14 mi. away. However, I can only imagine they would have only made the dish better. I used fresh tomatoes, rather than canned because Istill have tons. Just for the record though, for those who added meat, or sausage, a Marinara sauce, by definition, is a meatless red sauce. When you add meat, you are making spaghetti. HTH!!! Blessings!!!
05/31/2015
Just finished making this recipe and it is easy to make with great taste. Today I didn't have any mushrooms but I did have everything else in my cabinet. Added a dash of sherry to the onion mixture, at the end, to replace the mushrooms. It worked great. Emulsified the sauce then added a tablespoon of butter. That gave it a bit of a creamy feel. Love this recipe and will make it again and again!
12/20/2013
ThiS Is The Only Sauce Recipe I Use. It's Very Versatile. Really GreAT On stuffed Shells. I Don't Use Mushrooms. It Always Gets Rave Reviews And Recipe requests
05/02/2017
I made this exactly as written. Yep, even with 8oz of mushrooms, 2Tablespoons oregano and a cup of flat leaf parsley. So yummy!! A perfect blend of spicy with a full body of flavors I feel you can only get with using all the mushrooms. I did 3 dashes of black pepper, but next time will only do 1 per my tastes. Other than that I wouldn't change a thing!! Great recipe!
01/10/2015
This marinara sauce was amazing.Spicy and sweet.I have never had a better one anywhere.
02/26/2013
3.18.13 ... https://www.allrecipes.com/recipe/228727/worlds-best-marinara/ ... Unusual for me, but pretty much followed this & used with "ziti & eggplant". 'Didn't use mushrooms, red bell pepper, rosemary or sage. 'Think that 2T oregano is supposed to be 2t - so I did 2t. Only added 1T sugar & it was enough. I cooked the eggplant in the sauce then blended it. Nice thick sauce, but not too thick or too tomatoey. Two days later, K, 13, wants it again. Yay! Next time since adding the eggplant to "dilute" the sauce, I'll use puree or crushed & more, up to double, the spices. I'll blend in halves, too. It all fit in the blender, but blending made it orange-y. Maybe blending in halves it won't be so orange. :? :) Time2: less orange, but orange. :) 'Used crushed. Shoulda been sauce. I added water & wine, but it still tasted too tomato-y/concentrated with crushed. Next time, sauce with double spices.
07/20/2015
this was pretty tasty.. i cut this down to 2 servings as i needed marinara sauce for Little Lamb Meatballs in a Spicy Eggplant Tomato Sauce (on this site).. i reduced the parsley by half.. reduced the oregano (dried) to 1/2 tsp.. left out the sugar and black pepper.. added 3 T red wine and a cut up roma tomato.. ty for the recipe
04/27/2020
Love this sauce! I was a little skeptical that the small amount of crushed red pepper would do much for the taste but it adds a nice little kick to it. I wanted to be sure the sauce was a little thicker so I added about a 1/4 can of tomato paste.
12/15/2015
Prepared and used with Chef Johns Vodga Penne Pasta. Great recipe.
02/17/2017
The taste is perfect but blending it at the end made it kind of chunky and I felt like it wasn't liquid enough... I will probably add water to he remaining sauce and blend again to see if I can get it smoother but if not then I will opt to not blend at the end next time. Thanks for the recipe!
01/15/2020
This was exactly what I was looking for! I used 4oz of fresh mushrooms instead of 8, and added a couple of tablespoons of olive oil at the end and it was delicious. Definitely will be my go to marinara sauce!
12/11/2017
We loved this sauce! The only change I made was to omit the mushrooms because my family doesn't like them. The flavor was perfect with just the right amount of spice. We served it over stuffed shells this time, and will be adding this to our regular recipe rotation.
11/06/2017
Delicious and easy! Made as written but had to sub in a yellow onion and dried parsley because that was what I had on hand. Will definitely make this again.
10/14/2018
Two Tabelspoons of Oregano? That was too much for me. I decreased the oregano after the first batch...friends agreed that 2 tabelspoons was too much. I rated this recipe based on the recipe as published. The spices may be a personal taste choice. The base is great.
04/11/2017
made it the way is says but only half the mushrooms thanks and will make again.. easy peasy
03/30/2021
Delicious!
01/23/2017
Delicious. I made this using two cans of tomato paste instead of tomato sauce, no mushrooms and cayenne pepper instead of red pepper flakes
08/19/2016
I've made this several times and my family loves it. I have added Italian sausage and also hamburger.
12/09/2017
12.9.17 I really liked the chunky texture of the sauce after it was cooked, so I didn't even put it in the blender. In particular, we liked the chopped mushrooms in the sauce. In the future, I might try splitting the tomato sauce with a can of petite cut tomatoes for just a little variation. Very nice and easy marinara sauce. Served with Meatball Nirvana from this site.
01/02/2018
Outstanding. I quadrupled the recipe so I could use it as a base for several dishes for the week. I left out a couple of the herbs I'm not a fan of and used an immersion blender for the whole pot. Outstanding Flavors! Makes a great base for a meat sauce, for spaghetti and meatballs and for lasagna. This house is my go to from here on out.
08/19/2019
Fist time making sauce from scratch and I must say it was very easy. I did make a spaghetti with meat and zucchini and my family loved it. I skipped the sage and added more garlic because who doesn't like more garlic. I added some fresh basil from my garden when I blended it for some extra flavor.i will never buy from a jar again ??
12/08/2018
Absolutely Delicious! Thick and Spicy, Perfect Blends of Spices! All I did differently was not add the Mushrooms. Will be making again soon...
12/06/2017
I like this marinara. It was easy to make and my family loved the marinara on stuffed shells. The only changes I made was I omitted the rosemary and I used 1 tsp. dried oregano. My family doesn't like rosemary.
11/11/2015
I will definitely make it again.
10/13/2019
I processed tomatoes and made tomato sauce at the end of season and when my jars ran out, I tried this sauce for freezing the last quart. I didn't add the mushrooms or red pepper as I will add when I make my pasta. I would probably go a little less on the oregano in future...but this was an excellent sauce nonetheless.
12/11/2017
This really is pretty delicious. It's also filled with vitamins and nutrients, which is a great aspect. The bell pepper gives it a slightly sweet edge to it. I served it with vegetarian meatballs and fettuccine. Everyone loved it. Thank you for the recipe.
11/09/2020
Made it per the recipe, because my sister in law is Vegan- she loved it....but I added Italian sausage to about 75% of the sauce for those at the table who were not Vegan- they also lived especially the crushed red pepper that gave it just enough spicy taste to keep it exciting. This will be a new Go To for us.
Source: https://www.allrecipes.com/recipe/228727/worlds-best-marinara/
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