I think this recipe turned out really well. I did make a few changes...I tossed the raw sliced meat with salt, pepper and about 2 tablespoons of flour. Then I browned the meat BEFORE I cooked the onions, etc. Once the meat was browned I removed it from the pan with the "gravy" that was made from the drippings and the flour. Then I added a bit more butter to the pan and sauteed the onions and garlic in the SAME pan - this way you get the flavor from the leftover drippings and browned pieces in the pan (some reviews said the flavor was bland so I thought this could help). I also cooked the mushrooms longer than the recipe called for to cook out more moisture since many previous reviews said the sauce was too runny. I also used 1/2 the amount of onions called for, added a few glugs of Brandy rather than Burgundy (I didn't want my sauce to be reddish), and didn't use quite as much lemon juice as called for in the original recipe.
Was this review helpful?
149 users found this review helpful
I think this recipe turned out really well. I did make a few changes...I tossed the raw...