Reviewed: Sep. 21, 2009

This was so good and so easy. I served with steak and baked potatoes and it was great over both. The only thing I added was a pat of butter at the end.

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Reviewer:

PaulaB

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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Reviewed: Sep. 2, 2009

I added a little minced garlic and butter, but the dry gravy mix made this a little too salty. My husband enjoyed it, but probably won't make this again.

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Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Aug. 31, 2009

I added 1 tablespoon of butter at the very end to make it more like a french sauce - otherwise, simple. I didn't have beef stock on hand and this was a quick and easy substitute. Thank you.

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Reviewer:

JENSTWIN

Cooking Level: Intermediate

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Reviewed: May 3, 2009

This was DELICIOUS just the way it's written. I completely disagree that it's too strong. I grilled my steak on the George Foreman grill, sliced it into strips and tossed it in the sauce. Then I turned off the burner, covered up the skillet and left it alone for about 10 minutes. SCRUMPTIOUS!!!!

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Reviewer:

timmay!

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Reviewed: Oct. 26, 2008

I read the recipe wrong and thought it was marinade, so I marinated my steaks in the sauce before cooking them. It was a little thick for a marinade, but it tasted really, really good after grilling!!

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10 users found this review helpful

Reviewer:

Lynn

Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: May 22, 2008

Delicious and simple. Did not need to modify the recipe at all.

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Reviewer:

JoeyL

Cooking Level: Beginning

Living In: Richmond, British Columbia, Canada

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Reviewed: Apr. 21, 2008

Great idea, putting wine in powder gravy, but this recipe needs a little work for my taste. It came out REALLY strong, I wound up having to water it down quite a bit, but it did taste very good. I'd reccommend cutting the wine in half and compensating with water.

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6 users found this review helpful