Reviewed: Oct. 4, 2011

I gave 3 stars because i did not make barbeque sauce. I cut my steak seasoned and floured and pan fried in evoo. Steak was tender i removed from skillet fried 1 1/2 onion until brown added 1/4 cup flour let that cooked for 2-3 minutes then added salt and pepper after that added 2 cups hot broth cooked until thickened readded my steak.Recipe for gravy Ina Barefoot Contessa. Delicious.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jclark

Reviewed: Apr. 9, 2011

This was okay to eat, but it made WAY too much. Thank you for the recipe anyway.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Linda Grein

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Norwalk, California, USA

Reviewed: Dec. 16, 2010

The recipe wasn't hard to make. I set the temperature to 350 because my oven doesn't seem to cook right when set to 325. I kept the cooking time the same. The meat came out just fine. If I could change anything I would find a way to make the sauce thicker.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Courtney

Reviewed: Nov. 14, 2010

This recipe worked really well for my husband's round steak moose meat. I especially loved the homemade barbeque sauce taste! If it tastes a little too vinegary, add some brown sugar and/or honey. I added a little of both and it was the finishing touch to make this recipe perfect! I also just cooked it on low on the stove top with a lid and the meat was as tender as can be for round steak. Will make again!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

arosewins

Cooking Level: Intermediate

Home Town: Cody, Wyoming, USA

Living In: South Colby, Washington, USA

Reviewed: Jun. 27, 2010

This recipe had too much vinegar for our taste. We cooked it in the crockpot all day. We'll try less vinegar next time.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

richelle

Reviewed: Jun. 22, 2010

This work out great with the odd cut of meat that I had a lot of (about 2-3 lbs). I seared it and then threw it in a pan with all the ingredients plus a little extra bbq sauce (as others recommended). I only baked it about an hour because the sauce was becoming paste. My husband loved it! The meat was so tender when done. It also made great sandwich meat. Will definitely use this recipe again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Pandora

Cooking Level: Intermediate

Living In: Flagstaff, Arizona, USA

Reviewed: Feb. 25, 2010

This had way too much vinegar! I had to add more sugar and ketchup to make this edible! It might just be an error in the recipe because it also calls for way too much meat to feed 6 people.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Lindsey

Cooking Level: Intermediate

Home Town: Streamwood, Illinois, USA

Reviewed: Dec. 26, 2009

Yum, Yum! Followed others advice and dbled the sauce ingredients except the vinegar. Also used regular mustard, not dry.Also added a quarter of an onion with the garlic. Meat was a bit tough (not bad), but I believe that was because of the steak I bought not because of the recipe. The sauce had a fantastic flavor to it. Will make again!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Julie

Cooking Level: Intermediate

Home Town: Iona, Idaho, USA

Reviewed: Jun. 8, 2009

So yummy. I'll definitely make this again. I won't cook it as long, because the pieces on the bottom were much more tender than the ones on top which got too dry. It was also very important to double the sauce. Very good!

Was this review helpful? [ YES ]
1 user found this review helpful