I've made this in the past exactly as written as well as with changes & it's always delicious, & it's a great way to use chuck roast when it's on sale for super-cheap. I use a smaller roast, usually around 2 1/2 lbs, but use the full amount of the other ingredients so there's plenty of sauce. I don't really marinade the beef the full 10 minutes, but rather put the wine/salt/pepper in a bowl, add the beef as I cut it up & give it a few stirs until I'm done cutting & it's time to cook. I don't bother drying the beef with a paper towels, & if I don't have red wine I substitute beef broth & use half the amount of salt in the marinade. It's also good with canned mushrooms or no mushrooms; yellow or dijon mustard. And the red pepper flakes I currently have are a Mexican brand so I know they're hotter than most brands, so I've been using half the amount.
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I've made this in the past exactly as written as well as with changes & it's always delicious,...