Reviewed: Apr. 28, 2012

Don't use cheap meat - period! You can't use stew meat. Use good round or even sirloin cut THIN. Try it without the thyme and burgundy, adding lots of portabella mushrooms for a different taste treat. I add more beef stock than the recipe calls for and instead of flour I prefer thickening at the end of cooking with a little corn starch mixed in water, before stirring in the sour cream.

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Reviewer:

lorelei5082

Cooking Level: Intermediate

Home Town: Waukesha, Wisconsin, USA

Reviewed: Sep. 19, 2011

I used a mixture of butter and EVOO to brown the meat in and I used beef stew meat instead of round steak only because it was cheaper. Because I used stew meat, I simmered this longer than the recipe asked for......over an hour. I didn't really time it, I just simmered it until the liquid in the pan reduced by half. I also added 8 ounces of sliced fresh mushrooms to stretch the meal a little. This would have been really good BUT I think there was too much wine and I think it needs more spices. The meat was perfectly tender, the sauce was thickened and looked beautiful and it turned out like it should.........I'd like to try this again but cut the wine in half and maybe add more spices. Maybe basil and oregano? Maybe a bay leaf too?

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jul. 13, 2011

Great recipe! I used sirloin, cabernet and light sour creambecause that is what I had on hand. Plus the ever present "better than boullion" beef base that I always have on hand. I added about a half cup of water and covered the pan for the 45 minute simmer just to make sure it didn't dry out. Added a bit of kosher salt at the end. End result was velvety smooth and rich! Shockingly enough my two kids (age 11 and 8) also loved it and I did not have to pull out the emergency chicken nuggets for them! :)

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Reviewer:

jen

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Cooking Level: Expert

Reviewed: May 9, 2011

I made this with chicken instead of beef and it was so good. I made a few subs tho. I used Cab instead of Burgundy wine and olive oil instead of butter. I only used half of the recommended flour and added 1/2 teaspoon of minced garlic.

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Reviewer:

SWRDPRINCESS

Cooking Level: Expert

Reviewed: Dec. 22, 2010

We thought it was great! Much better than the brown gravy mix etc. that I've been doing. My husband said to make it again, just not tonight LOL.

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Reviewer:

PerkySue

Cooking Level: Intermediate

Living In: Elk Grove, California, USA

Reviewed: Jul. 7, 2008

I love this recipe. Of course, I had to modify it. I used a Cabernet and not burgundy. I also used pre-cut beef stew meat. And instead of beef broth, I used bouillon cubes. I basically eye-balled this one and didn't follow the measurements exactly. Super-tasty. Just like my Mom's.

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Reviewer:

Gretchen

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

Reviewed: Sep. 14, 2007

sounded great, but was not, sorry..just weird tasting, not one of the four of us liked it..not sure how it could be improved..to each his own..

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Reviewer:

hellen

Cooking Level: Expert

Living In: Altamont, New York, USA

Reviewed: Jul. 1, 2007

Wow dude! This thing was delicious! I've looked at the other people's reviews, and I am thinking, how can they not have enjoyed this?! It was GREAT! This recipe ROCKED!!!!!!!!

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Reviewer:

dancinbean15

Reviewed: Oct. 12, 2004

The meat was tough and the sauce wasn't quite what I was expecting. Keep looking.

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Reviewer:

MRSOLIVAREZ

Reviewed: Mar. 23, 2004

Was hesitant about trying a recipe that wasn't rated but decided to make it anyway. No one in my family liked it. The beef was too tough, maybe with a different type of beef it would be better.

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4 users found this review helpful