Reviewed: Jan. 8, 2009

Absolutely fantabulous! I did the basic recipe, with some of the suggestions like like some beef broth, fresh mushrooms and diced tomatoes along with the tomato sauce. I basically cooked to taste and I found that adding brown sugar was a must and a perfect add!!! Thank you so much for this recipe!!!

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Mrs. B Danza


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Reviewed: Dec. 19, 2008

I was the only one that ate the leftover.

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Colette


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Reviewed: Dec. 14, 2008

Wonderful flavor. Quite different. Has a tang to it. Gravy is still the best part.

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Shrike

	Cooking Level: Expert Home Town: Pasadena, Texas, USA Living In: Dallas, Texas, USA
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Reviewed: Dec. 13, 2008

Very good, I served it with rice. I didn't add the wine, and used fresh mushrooms. I also dredged the meat in flour, and I think that's what made my gravy nice and thick.

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SilverNBlack

	Cooking Level: Expert
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Reviewed: Dec. 11, 2008

I'm giving this five stars for taste and easiness. However, mine turned out way to thin. I used cooking sherry, omitted the salt,and 1/2 tbsp brown sugar. Next time I will use 8 oz. fresh mushrooms, no water, and tomato paste and put all in the crock pot. I served with potatoes, can't really imagine it with noodles. Would be great also with a loaf of French bread to soak up the extra sauce.

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Denver Dish

	Cooking Level: Intermediate Home Town: San Juan Capistrano, California, USA Living In: Denver, Colorado, USA
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Reviewed: Dec. 8, 2008

This was delicious. I realized at the last minute I was out of red wine!! Boy was I mad at myself but luckily I had Marsala wine on hand and it made a yummy substitution! Thanks so much for the recipe!

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Dorothy F

	Cooking Level: Expert Living In: Yorktown Heights, New York, USA
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Reviewed: Dec. 7, 2008

This was so easy and so good. I had 2.5 pounds of meat so I used more tomato sauce, wine, and garlic. I also added in a little chopped onion with the garlic and beef. I put a bay leaf and a little oregano in the sauce while it simmered and served it all over mashed potatoes. I'll probably make noodles for the leftovers.

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junglepeachpie

	Cooking Level: Intermediate Living In: El Cerrito, California, USA
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Reviewed: Nov. 10, 2008

Awesome recipe. I added some chopped onions to it and served it over perogies. Yum yum! I also agree that Cabernet is the way to go.

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TCHNCOLORCUPCAKE

	Cooking Level: Intermediate Home Town: Olean, New York, USA Living In: Gloucester, Massachusetts, USA
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Reviewed: Nov. 2, 2008

I used one can of mushrooms and a handful of rehydrated mushrooms, two cubes of garlic, one small sliced onion and one small tomato chunked. I also used Red Truck red wine for the wine. I also used beef chuck tender steak instead of sirloin.

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sgunelson

	Cooking Level: Expert Living In: Mount Laurel, New Jersey, USA
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Reviewed: Nov. 1, 2008

This is a great basic recipe that will take all sorts of modifications and still come out delicious. I pretty much went with the basic ingredient list but added three beef bouillon cubes, tomato paste, and lots of paprika. Definitely a keeper.

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Mike Maselli


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Reviewed: Oct. 29, 2008

I made this for some friends and it went over great. Will definitely make again (since they keep requesting it).

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KC Connor

	Cooking Level: Intermediate Living In: Palatine, Illinois, USA
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Reviewed: Oct. 28, 2008

Really good and quick. I did step 1 and then dumped it in my slow cooker. Great way to use a cheap cut of meat as it ended up tender and tasty.

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NKTAUBE

	Cooking Level: Intermediate Living In: Chicago, Illinois, USA
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Reviewed: Oct. 23, 2008

This recipe was just okay. I was disappointed that I wasted a good cut of meat because no one really cared for it. I think the tomato sauce is what killed it for our family.

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CINDYBANA

	Cooking Level: Intermediate Home Town: Roseville, Michigan, USA Living In: Harper Woods, Michigan, USA
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Reviewed: Oct. 20, 2008

I only gave it three stars because I won't be having it for supper. The recipe says it serves six and there is only enough for three and I need to feed four tonight. It tasted okay when I sampled it. Next time I make it I will double it. I made buttered noodles but mashed potatoes sound better.

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betty


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Reviewed: Oct. 18, 2008

This was amazing. The sauce was rich and the meat was perfectly tender. Definately going to make this again.

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bkwilson5

	Cooking Level: Expert Home Town: Gatesville, Texas, USA Living In: Mansfield, Texas, USA
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Reviewed: Oct. 17, 2008

Wow I used cheap chuck steak my husband bought and it was still amazing!! I used fresh mushrooms (a must) and substituted half the olive oil with butter at the beginning. Also instead of red wine I used grape juice with red wine vinegar. Thank you for this recipe - it is an instant classic at our home.

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Tammie

Cooking Level: Intermediate

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