Boyfriend Bait Beef Stroganoff

Boyfriend Bait Beef Stroganoff

Simply American 9

"Every woman needs a secret, killer recipe for the first time she cooks for a guy. May I offer this proven recipe? Serve over noodles or white rice."

Ingredients 30 m {{adjustedServings}} servings 747 cals

Serving size has been adjusted!

Original recipe yields 3 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 747 kcal
  • 37%
  • Fat:
  • 59.2 g
  • 91%
  • Carbs:
  • 12.9g
  • 4%
  • Protein:
  • 40.8 g
  • 82%
  • Cholesterol:
  • 190 mg
  • 63%
  • Sodium:
  • 844 mg
  • 34%

Based on a 2,000 calorie diet

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  • Prep

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  1. Over medium high heat, gently cook beef tenderloin in 2 tablespoons of butter for about 2 minutes, until just seared on all sides. You will still be able to see red. Remove from pan and set aside in a rimmed dish or baking sheet so that you collect the juices.
  2. Return the pan to medium-high heat and cook the shallots and mushrooms in remaining butter until soft and wilted, about 5 minutes. Mix cornstarch into cold beef broth, whisk to blend. Pour into pan, and stir together with shallots and mushrooms until thickened, two or three minutes.
  3. Add sour cream and mustard, stir to blend. Add beef and juices from dish; stir over medium just till warmed through. Salt to taste.
Tips & Tricks
How to Make Roast Beef Tenderloin

Watch how to make delicious roast beef tenderloin.

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Make the classic filet mignon and mushroom dish named after Duke Wellington.

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Reviews 38

  1. 55 Ratings


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!


I give this recipe 4 stars only because it has to be cooked differently than stated in the recipe, unless you like your meat raw. I like my beef rare, but with the cooking outlined the way it is, it would be impossible to have the meat adequately cooked. I sauted the beef as stated in the recipe, but instead of removing it from the pan then returning it at the end, I simply left it in and just added the other ingredients to the beef. I found this very tasty and there were no left overs in my house, which speaks volumes. I gauge recipes by whether my husband or kids take seconds. My husband took seconds, and my kids took seconds thirds and fourths. I used a bit more Shallots than called for, and I would definitely stick with shallots and not substitute onions.


This recipe was great. I disagree with other reviewers with respect to cooking time. When using tenderloin/filet you do NOT want to over cook the meat. One inch cubes will brown quickly over medium high heat. If you over cook the meat it will loose tenderness. The flavor was wonderful! My husband loved it too. Thanks for the recipe - I'll make it again and again!