hmmmm, where to begin....i had high hopes for this dish to be scrumptious & followed the recipe as written except to substitute beef broth for chicken broth. the submitter & many reviewers recommended chuck steak so i felt fortunate to find 6 pretty ones (which weighed in at a little over 1 1/2 lbs.) at my meat market. the only problem i encountered was our steaks ended up being very rare when we would have preferred them to be closer to a medium doneness. i pan fried the steaks according to the higher time variable & in addition, kept them heated in a warm oven for 10+ minutes while everything else was being prepared. had i known the instructions were for "rare" then i would have seared the meat on both sides before lowering the heat! aside from this faux pas, the marsala sauce was tasty but thin, needing either further reduction or a thickening agent. this recipe is nice but needs a little tweaking to get it where you want. we enjoyed hasselback potatoes with this dish. thank you for the recipe, lynne. i can only give it 3 1/2 stars but will try this one again!
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