Reviewed: May 19, 2012

this was AMAZING!!! im on south beach diet so i switched some stuff around alittle ... i browned the steaks first without the flour ofcourse... and instead of thyme i used fresh oregano..and instead of the burgundy i used half a cup of balsamic vinegar and a half a cup of merlot...and i didnt have any consomme on hand so i used 2 chicken boullins disolved in a cup of water.. cooked it for the full hour and lemme tell u, these steaks were friggin fabulous!! definetly gonna make them again!

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Reviewer:

BettyCrackYa

Cooking Level: Expert

Home Town: Staten Island, New York, USA

Living In: Spring Hill, Florida, USA

Reviewed: May 10, 2012

This is a great recipe that uses a very under-appreciated, lean, affordable cut of beef. Those of you who used bullion instead of consume and then complained that the recipe was too salty, please beat yourselves with a trivet. In fact, anyone who uses something other than the ingredients listed by a recipe and then gives a negative review, please know that your review is not very useful. This is a great recipe. Thank you for posting it.

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Reviewer:

CrabLuvr

Reviewed: May 8, 2012

Made it last night and it came out perfect! I did use a sweet red wine (2/3 cup) and cooked it for an hour and a half as suggested. Delicious!

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Reviewer:

Ana

Reviewed: Mar. 18, 2012

I did not care for this recipe.

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Reviewer:

Jseslove

Reviewed: Mar. 7, 2012

I don't eat beef but made this for my son and husband. It was so easy and so delicious I actually had a small piece (which never happens). I wanted to used items I had in my kitchen therefore used Merlot in place of Burgundy wine, and 2 cubes of beef boullion dissolved in 1 cup water in place of the consomme. As well I didn't have it simmer for an hour but did add the lid to the pan and simmer for approx. half an hour on med to low heat. I would make this again anytime. Little mess and lots of flavour...Thank you for sharing!!!

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Reviewer:

Angela

Reviewed: Feb. 26, 2012

This was a big disappointment after reading all the good reviews. I followed the recipe exactly and the end product had minimal flavor and was dried out. The only thing good was that it was tender!

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Reviewer:

mandalin84

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Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Reviewed: Feb. 11, 2012

I thought this recipe was great. I simmered my steaks for probably closer to two hours due to the thickness

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Reviewer:

MaryR

Reviewed: Jan. 15, 2012

Tried this last night but must not have waited long enough for the "simmering action" to kick in. The flavor though was nice and we enjoyed the tendering of the meat (wow, those cuts r tough). This one will be on to perfect over time!

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Reviewer:

DONPROSSER

Cooking Level: Intermediate

Home Town: Watertown, New York, USA

Living In: Los Angeles, California, USA

Reviewed: Dec. 28, 2011

Delicious. I also substituted worcestershire instead of the consomme. I braised for an hour but next time will probably let it go a bit longer at an even lower temperature. (I had it on the second-lowest temp stovetop but will do lowest temp next time).

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