The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Oct. 17, 2009
We loved the flavor, it was easy to prepare but nex time I will make the cubes of meat smaller. The flavor did not permeate the meat. We served it over seashell pasta and poured extra sauce on that which we loved. If I was able to I would have given it 4 and a half stars.
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Cooking Level: Intermediate

Living In: Union Pier, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Sep. 14, 2009
This was good, and simple to make, but a bit bland.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Sep. 8, 2009
Awesome. I used one whole package (I believe 12 oz of egg noodles, and I probably could've used more. I also doubled the sauce and I used red cooking wine. I cooked this in the crock pot on high for the first two hours, then on low for the last 3-4. I will definitely make again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Aug. 24, 2009
I love this recipe I make this all the time with a few changes as well
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Jun. 23, 2009
This was an excellent recipe just as it was written. However, I always like to give recipes my own touch, so I made a few changes the second time I made it. I dusted the beef in flour and fresh black pepper and added fresh garlic to the pan while it was browning. I doubled the soup and mushrooms, and used around 1.5 cups of wine. I added a bay leaf, a pinch of marjoram, a pinch of thyme, and 5 slices of crumbled bacon to the pan prior to simmering. It was delicious. I will definitely be making this again!
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Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Apr. 26, 2009
This was so good. I could cut the meat with a fork! I too, doubled the soups and the wine, added garlic, and a little salt & pepper. I served over mashed potatoes, with roasted green beans as a side. Excellent and easy Sunday dinner.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Mar. 1, 2009
This was a simple and delicious dish.I used venison instead of beef since I have a husband who is an avid hunter. He loved it. This is a different way to use venison.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.34 star rating.
Reviewed: Feb. 15, 2009
I did not care for this.
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Cooking Level: Expert

Home Town: Dawson, Texas, USA
Living In: China Spring, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Jan. 17, 2009
Wow! Delicious! I couldn't believe how easy this was. I added some lipton beefy onion soup mix too it and cooked it in the crock pot. I will definitely be using this recipe again.
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Cooking Level: Intermediate

Home Town: Hamilton, Montana, USA
Living In: Sumter, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Jan. 16, 2009
The recipe is outstanding. I have made it several times and it always gets rave reviews.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Jan. 6, 2009
I just got a gorgeous Dutch oven for Christmas and I didn't want to try anything too complicated. I hoped this would be a great base recipe to customize, and it was! After reading reviews, I wanted leftovers to use for a soup base, so I used 4 lbs. of bottom round I had in the freezer, two cups of burgundy wine, and doubled the other ingredients, using 2 cans of golden mushroom and 2 cans of 98%fat-free cream of mushroom. I added six sprigs of fresh thyme, several splashes of worcestershire sauce and three bay leaves, and two grated cloves of garlic. I chopped four portabella mushroom caps the same size as the meat as well and added two containers of sliced creminis, as my family is all about the mushrooms. The sauce was so delicious, I couldn't even believe it. We love cream of mushroom soup, but I would serve this to foodie friends who'd turn their noses up at the thought of canned soup - you could not tell it was in there. My only complaint was the bottom round got tender, but it was very dry. When I make it again, I'll definitely stick with the sirloin as recommended, or maybe a chuck roast to save $$$. I served this over yolk-free egg noodles (fabulous, by the way - no discernible difference), and can't wait to make soup next week! Thanks so much for a recipe I'll use again and again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Nov. 11, 2008
I make this for my family and they love it! Great recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Oct. 28, 2008
I didn't care much for this, husband likes it with butter on the noodles. He really enjoyed the leftovers for lunch today. I'm still trying to figure out what would have made it better, I'm thinking garlic!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.34 star rating.
Reviewed: Aug. 28, 2008
This is a very bland recipe. It is not one I'd make again.
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Cooking Level: Expert

Home Town: Newport, Rhode Island, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Jul. 23, 2008
Delicious and easy to make. I too used a full cup of CabSav and it turned out tasty and delicious. Tender meat that almost melts in your mouth. I served this with homemade egg noodles also from this site.
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Cooking Level: Intermediate

Home Town: Amarillo, Texas, USA
Living In: Lawrence, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: May 18, 2008
Very good recipe. I used low-fat cream of mushroom soup to make it a little healthier and it turned out find. Didn't have an onion on hand, so I used onion powder, and I added a little garlic. Definitely a keeper!
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Cooking Level: Beginning

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The reviewer gave this recipe 3 stars. This recipe averages a 4.34 star rating.
Reviewed: Apr. 16, 2008
It tasted fine the first night, but as we went through the leftovers a day or two later, it turned grey & fishy (?!?!) Would be willing to try again with a "baking buddy" supervising to see what I did wrong.
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Cooking Level: Beginning

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The reviewer gave this recipe 3 stars. This recipe averages a 4.34 star rating.
Reviewed: Mar. 19, 2008
I made this once and I was disappointed with the lack of flavor. I did use shallots instead of onions, so maybe that was the flavor mistake. It was also very rich and thick.... too rich (maybe partly from coating meat with flour first). It seemed to sit in my stomach for days. This dish is not for those with sensitive stomachs.
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Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA
Living In: Plainfield, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Mar. 12, 2008
it was great , but i messed it up alittle , i tried it in the crock pot and for the first hour i had it on high . don't do that , it makes the meat just alittle on the dry side . it was very flavorful ,it fell apart as i served it but it was just a little on the dry side . i'll deffently cook this again but i'll cook on low only for 4-6 hours .
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Mar. 1, 2008
Good stuff. Served it on noodles. Made recipe as written.
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Cooking Level: Intermediate

Home Town: Pasadena, California, USA
Living In: Corona, California, USA

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