Made this for dessert tonight, and thoroughly enjoyed it. The recipe sounded a little dry, so I took the advice of others, and added 1/2 C pineapple juice and 2 big dollops of sour cream (vanilla or plain yogurt would work too). Only one piece is left, so I'm gonna hide it for tomorrow!!

Reviewed On: Apr. 14, 2011

I made this last night for dinner, and used venison cube steak instead of beef. I also used canned mushrooms (all I had). Cooked it in the slower cooker and served it over brown rice. Very tasty and very filling. Since I used venison, it was very low fat also.

Reviewed On: Mar. 21, 2011

I was looking for a recipe to use up some left over roast, and found this one. I only made minor modifications. I added an extra 1/2 Cup of beef broth with corn starch added in to make more gravy. I also used a double pie crust rather than the puff pastry....just personal preference. I only simmered the vegetables for 20 minutes...they were done by then, and then I added my left over roast which didn't need to be cooked. I started it out on 375 degrees and cooked it for 20 minutes, and then cut the heat down to 350 for about 20 minutes (didn't really keep track). It made a BEAUTIFUL pie (should have taken a picture!!). My husband ate seconds, and said he really enjoyed it. I thought the wine gave it a good flavor. Will definitely use this recipe again. Thanks!!!

Reviewed On: Feb. 19, 2011