Reviewed: Nov. 10, 2006

This was very good, I think next time I will try the rosemary, I did not have any this time so I used a little thyme, and I think I cooked a little too long because the sauce evaporated a lttle too much and I did use mushrooms. My husband and kids liked it and thats all that counts. I also grilled the steaks but next time will try pan frying it. I had some really good steaks so I was scared to pan fry them.

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micheleleefrey

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Reviewed: Sep. 30, 2006

flavor was good. the sauce was pretty thin so used some cornstarch.. and used beef broth, mushrooms and onions like previous reviewers.

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MichelleK

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Los Angeles, California, USA

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Reviewed: Sep. 10, 2006

Not as tender or flavorful as I would have liked. Ended up dipping my steak into ketchup. Perhaps the cut of beef wasn't correct. I used beef shoulder London broil. Also used beef broth instead of chicken broth. I cooked the steaks covered with the gravy for a time hoping the wine would soften them. Perhaps it was not long enough.

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Christina

Cooking Level: Expert

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Reviewed: Aug. 31, 2006

I used tenderized chuck eye steaks that I marinaded for a couple of hours in olive oil w/ a tad bit of balsamic vinegar & rosemary & I had pretty good results...not melt in your mouth tender, of course, but not too tough, at all. I used 3/4 c of marsala ( a good one...you'll be happier w/ the results if you don't use a wine bought in the condiment section of the grocery store) & 3/4 c of chicken broth...decreasing the butter to 2 tbp. to make it less fattening. We loved this! Served coconut shrimp as an appy (I had some leftover) & then these wonderful steaks w/ corn on the cob w/ parmesan butter, fresh tomato slices & rolls. My grandson was in hog heaven!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Aug. 23, 2006

This was a wonderful recipe. I've made it twice now, and it's definitely a favorite among my friends!

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paasche

Cooking Level: Beginning

Living In: Jacksonville, Florida, USA

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Reviewed: Jul. 18, 2006

Good flavor, plus it's quick and easy!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 18, 2006

WHAT GREAT FLAVOR. WE HAD THIS A A RESTURANT AND WENT HUNTING FOR A RECIPE. WE ALL ATE UNTILL WE WERE ILL. ID SAY THIS AND I DID GREAT. I DID A COUPLE OF THINGS DIFFRENT. NOT CAREING FOR ROSEMARY I USED FRESH THYME. SLICED ONIONS AND MUSHROOMS. ABOUT A 1/2 CUP HEAVY CREAM JUST TO THICKEN THINGS AND ADD FLAVOR. I USED BOXED LOW SALT BEEF BROTH. THE MASALA WAS ALSO THE LOWEST SALT I COULD FIND. WHICH I FOUND WITH THE COOKING WINES.HOPE THIS HELPS YOU.

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honey

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Reviewed: Jul. 9, 2006

Very Tasty. Everyone loved it!

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Jasmine

Cooking Level: Intermediate

Home Town: Waynesboro, Mississippi, USA

Living In: Columbia, South Carolina, USA

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Reviewed: May 16, 2006

Good reciepe. Sauce was realy soupy when I made it. I added some corn starch to thinken and it came out realy realy well.

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Chris

Cooking Level: Beginning

Living In: Fort Myers, Florida, USA

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Reviewed: Feb. 7, 2006

I really enjoyed this recipe - the sauce was terrific. I think next time I'll add some mushrooms and maybe try to thicken the sauce a little, but it was still great as is! Thanks!

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Suemck

Cooking Level: Intermediate

Home Town: Plaistow, New Hampshire, USA

Living In: Amesbury, Massachusetts, USA

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Reviewed: Nov. 22, 2005

I think using a good cut is very important. mine doesn't turn out tender and juicy,probably marinating for a long time, i.e overnight will help. also substituted red wine for marsala and had to add cornstarch to thicken. I will try it again using the recommended frank steak.

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chocolatebabe

Cooking Level: Intermediate

Home Town: Kota Kinabalu, Sabah, Malaysia

Living In: Saint Louis, Missouri, USA

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Reviewed: Oct. 7, 2005

very easy to make and had a very distinct taste from the wine.

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DadWhoLoves2Cook

Cooking Level: Intermediate

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Reviewed: Sep. 19, 2005

This satisfied my craving for a good steak with a fantastic sauce. I used an iron skillet to prepare this in as it allows me to get the heat very high before I put the steaks in (which makes them crusty and seals in the juices). I also sauted mushrooms and added to the sauce. I used rib eye steaks, fresh rosemary and beef broth. I also used Kosher salt and freshly ground black pepper...it does make a difference. This is really an excellent recipe...a steak I would expect to get in an upscale restaurant.

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RAINLOVER1

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: Sep. 8, 2005

Hmmm - I'll give this a 4 for a flavorful sauce (husband loved it - I thought too much rosemary) but I couldn't eat the steaks cooked only for 10 minutes - they were still very rare - I ended up cooking for at least 20-25 minutes and there was one that we couldn't eat at all because it was so pink/red. So - other than that, I followed the recipe exactly except I added worcestershire, which I wouldn't add again - I think I added too much. I'll try beef broth next time as other reviewers suggested. I will definitely try this again - maybe with a thinner cut of steak.

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MOONNOODLE

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Living In: Republic, Washington, USA

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Reviewed: Sep. 7, 2005

This recipe was really good! I marinated the steaks for 1 hour in a mixture of olive oil, vinegar, salt, pepper, and some crushed garlic. Then I sauted mushrooms into the wine mixture just before it completely reduced. It turned out great! Thanks for the recipe!

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Ali

Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

Living In: Logan, Utah, USA

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Reviewed: Aug. 17, 2005

This was sooo good! Really enjoyed the flavor. I had no idea what I was going to do with chuck steaks & this was so easy! I didn't have marsala, so I used cooking sherry instead & also took another reviewers suggestion to sub the chicken broth for beef broth. Will definitely make again.

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Gina B. Cookin

Cooking Level: Intermediate

Living In: York, South Carolina, USA

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Reviewed: Jul. 30, 2005

Oh, I just Lovvvee this recipe. This was my first experience with marsala, and it was absolutely finger-licking good. I make this dish several times a month. Don't change a thing!

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REBECCA70111

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Reviewed: Jul. 10, 2005

Very good indeed. Our only tip is - if you are not making your own chicken broth, use broth that comes in boxes and not cans. Otherwise, when the sauce reduces, you will be left with a slightly metallic taste using canned broth.

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HAILBUZZY

Cooking Level: Expert

Home Town: Taiping, Perak, Malaysia

Living In: Austin, Texas, USA

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Reviewed: Jun. 27, 2005

I added Baby Bella Mushrooms and onion, along with corn starch to thicken the sauce. I served it over Garlic Mashed Potatos alongside Steamed Broccolli, and it was outstanding!

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RICKDFWTX

Cooking Level: Expert

Home Town: Galveston, Texas, USA

Living In: Carrollton, Texas, USA

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Reviewed: May 24, 2005

Good recipe. Cut back on the rosemary if it is not a favorite for you, this spice does stand out. I used cornstarch to thicken the sauce. I also rubbed the steaks with vegetable oil and let them stand at room temperature for a couple of hours to tenderize. Other than that I made the recipe as described and it was good. I will make this again.

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