Reviewed: Mar. 10, 2012

I looked this recipe up after reading your book! Enjoyed it a lot. I think it begs for a sequel.

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Reviewed: Feb. 23, 2012

Beef stroganoff is one of my husband's favorite dishes and this is very good (maybe I could've used this as "bait" to snag him a bit earlier had I known). I partially froze sirloin vs. tenderloin (cheaper) to cut it thin and then let that marinate in red wine, garlic, and Worchesterchire for two hours before cooking. I cooked that then plated it. I used a vidalia onion (about 3/4 cup), portabella mushrooms and sauteed them in little garlic. I also added 1 Tbsp. of Worchestershire for a flavor boost. I reserved a bit of the broth to mix with 2 Tbsp. of cornstarch vs. 3 tsp. to thicken then added the sour cream with 3 oz. cream cheese. I served it over egg noodles - YUM!

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Jillian

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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Nov. 3, 2011

It was great! I made it without the mushrooms. The flavor was great, but it was missing something....cant put my finger on it but it was missing something

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missaross

Reviewed: Jun. 27, 2011

WOW. Fabulous! I used a high quality steak for the beef and followed the recipe exactly except for taking care to salt and pepper my steak while tenderizing it (before cutting it into bite sized pieces) and then through out the cooking process I added S&P as I saw fit. Hubby told me he's so glad he married a woman who knows how to cook. I served it over wide egg noodles. YUM!!!

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empearls

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: May 26, 2011

This was absolutely fantastic! My BOYFRIEND certainly died and went to heaven for this one! The only changes I made were adding about 1/4 cup of cream cheese and instead of Dijon mustard I used dry powdered mustard. Scrumptious! I will be making this again as soon as possible.

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amycatherinep

Reviewed: May 11, 2011

Oh my! My son laughed at the name, then after he had it, he said, "You are right- this IS boyfriend bait!". He is 11 by the way. This recipe is great, I think it is the mustard/sour cream mix that makes it so good. I actually started making it and realized I had no mushrooms, so I omitted them, and had no cornstarch, but 3tablespoons flour worked fine. Great recipe that will be made repeatedly at my house!

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jcook45

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Reviewed: Nov. 27, 2010

Excellent comfort food. Instead of shallots, I use one chopped onion and a couple cloves of garlic. I also add quite a bit of fresh ground black pepper. I like it best over mashed potatoes but my boys like it over buttered egg noodles.

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Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Nov. 27, 2010

This recipe is easy and actually very good. I added a few things to fit our taste buds a little better such as, garlic salt, Worcestershire sauce, etc. Excellent for rainy weekends :)

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Luciana

Cooking Level: Intermediate

Living In: Fuquay Varina, North Carolina, USA

Reviewed: May 11, 2010

Great recipe. Other reviewers commented on it being too bland, so I seasoned the tenderloin with salt, pepper and garlic powder before searing it on high heat. I cooked 3 cloves of garlic with an onion, and increased the Dijon mustard to two Tablespoons. It was fabulous and no shortage of flavors!

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