This was a good base recipe, but I did make a few changes. I used a large skillet and browned the onion and garlic in the butter, then I added the steak, followed by the mushrooms. When the steak was cooked, I added the flour to the pan and stirred it for a few minutes to cook it through. Then I slowly stirred in beef stock (I was fresh out of consomme). I added 1 TBS of worchestershire sauce instead of the burgundy to bring out the beef flavor, then allowed it to come to a boil for several minutes for the "roux" to develop its full thickening power. I added about 1 TBS of fresh lemon juice, but will leave this out next time as we felt it overpowered the other flavors in the dish. The sour cream makes the dish, and the sauce was not too thin, but was just right. I did need to add salt and black pepper, though. I agree that the recipe, made as stated, only feeds four with no leftovers to speak of.
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