Reviewed: Aug. 14, 2009

I really enjoy this sauce. I used baby bella mushrooms

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lisa r

Cooking Level: Intermediate

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Reviewed: Jul. 10, 2009

We enjoyed this very much! Thanks Twiggs

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KIM20

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Jan. 2, 2009

Very tasty sauce.I used it on hamburger steak and it really enhanced the meal.

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flatscat

Cooking Level: Intermediate

Home Town: Tomball, Texas, USA

Living In: Bacliff, Texas, USA

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Reviewed: Dec. 15, 2008

This is wonderful! I used red onion instead of shallots (just what I had on hand) and it turned out wonderful. Thanks for the recipe!

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Wannabe Gardener

Cooking Level: Expert

Home Town: Tuttle, North Dakota, USA

Living In: Cedar Rapids, Iowa, USA

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Reviewed: Oct. 17, 2008

This sauce was delicious. Very unlike the bordelaise I had as a child but yummy nonetheless. I made it with pork tenderloin, which I cut into medallions and seared first. Out of this world.

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KATEKANENAYLOR

Cooking Level: Intermediate

Home Town: Lenox, Massachusetts, USA

Living In: Housatonic, Massachusetts, USA

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Reviewed: Sep. 15, 2008

This is great. We had it over rib-eyes, and people scrounged the pot to put it on their baked potato too.

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Deign

Cooking Level: Intermediate

Home Town: Cheyenne, Oklahoma, USA

Living In: Dallas, Texas, USA

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Reviewed: Jul. 30, 2008

I made extra and we really liked it. Served it over pot roast. Thanks for the post.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Jun. 15, 2008

very good :) I had dried shallots at my Dad's I needed to find a purpose for and this was well suited. Even without bayleaf and using cream of mushroom soup instead of fresh mushrooms it turned out great. Will have to try the original version sometime. And when I cook minced garlic is never "optional" its mandatory ;) and I used 1 Tbsp since I doubled the whole recipe (though only used 1 can of cream of mush soup).

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BOILERMISH

Cooking Level: Intermediate

Home Town: Northville, Michigan, USA

Living In: Oxford, Michigan, USA

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Reviewed: May 24, 2008

This tasted really good! But I guess I cooked it a little too long as it didn't make much. I even added more water to it and it still only came out like maybe a cup and a half. If you're making this recpie for more than 2 people, double it. Also, I had everything on hand except the shallots so I used regular sweet onion instead and it still tasted great. I used Shiraz as the red wine. Overall a really good recipe!

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