I made this today. It was very good. I would recommend using ground beef rather than stewed beef. Little bits of corn also goes well with this recipe.

Great comment about serving the next day. It is better. You can accomplish this same-day. Before adding warm soup, and sour cream, (after cooking beef, mushrooms broth, wine whatever...) put in covered pan in refrigerate for an hour, reheat slowly!!! Then add sour cream and soup.

This is a great family recipe. My mother made it all through my late childhood and I have continued to make it with ground beef for over thirty years. Recently,we have eliminated beef from our diet and now we use ground Turkey and Amy's canned cream of mushroom soup (wheat and gluten free.) Everyone loves the new adaptation. We simmer for at least an hour and it is always better the second day.

A nice long simmer is the trick. For a robuster flavor I've used Baby Bella mushrooms, not sliced too thin, sauted in virgin olive oil - could reheat precooked meat in the juices it produces then slowly add soup and sour cream blend.