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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