OMG this was amazing. So creamy and hearty. We followed other reviewers' advice and cut back on the crushed red pepper - we gave the skillet two good shakes from the dispenser, and it turned out just right. We also substituted dijon mustard for the prepared mustard. Followed the rest of the recipe just as written, using a cast iron skillet. Just be sure to watch it while it's simmering - ours started to burn to the bottom of the skillet. We served it over egg noodles and topped with breadcrumbs, with a little of the Pinot Noir we used for the marinade. SO good.
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OMG this was amazing. So creamy and hearty. We followed other reviewers' advice and cut back...