Reviewed: Nov. 23, 2009

This way yummy and easy. I will make it again. I wish i could give it 3.5 stars. It was good but nothing to get all excited about.

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Jen Cantrell

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Reviewed: Nov. 6, 2009

I am sure the modifications listed by the other reviews are great. However, this is a wonderful, SIMPLE recipe. It is great as is and does not require changing. (that being said, I've had to make substituions ie no wine in house - used vinegar instead - it always turns out great).

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Nina

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Reviewed: Nov. 5, 2009

oh my god..this is so good..you would never think that tomato sauce and red wine would make a delicious beefy gravy but it does. i used fresh mushrooms...thats the only change.

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robyn

Cooking Level: Expert

Living In: Portsmouth, Rhode Island, USA

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Reviewed: Nov. 3, 2009

Very good, would have liked more sauce. Will make again.

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HEIDI186

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 30, 2009

This recipe was tasty, it would have been tastier had I not read reviews and made so many changes. I started off with just the ingredients listed in the recipe, and it smelled AWESOME! Then I started putting in things suggested by reviews like "lots of tyme", "Beef bullion", "Brown Sugar", and "wostershire sauce", NO THANKS. What I do think COMPLIMENTS the dish is; onion sauteed with garlic, extra wine, and some butter at the end. Adding too much changes the entire dish!

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Michelle

Cooking Level: Intermediate

Home Town: Somerville, Massachusetts, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Oct. 27, 2009

The sirloin tips ended up being tough in the 30 minutes and tasted bland. The sauce didn't taste right. Seemed like the red wine didn't belong or there needed to be herbs added to tame the red wine sourness. I added beef broth and a bit of tomato paste to save it but that didn't help much. Probably would have been better to grill the sirloin and make the sauce seperately and also tweak the sauce, then add the meat just before serving.

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kaleinani

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Reviewed: Oct. 27, 2009

My husband and I both loved the flavor. I did add 2 tbsp of brown sugar as one reviewer suggested, just to take the bite out of the wine/tomato sauce though. The meat was way over done but I'm not sure if it's because of the cut that I chose or the timing. I actually cooked it less than recommended because I was worried that it was over cooking. Is that the reason my tips were tough/dry? Is it that they're undercooked or does dryness seal the deal for it being overcooked? Does anyone know?

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Raptor

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Reviewed: Oct. 26, 2009

My boyfriend works 12 hour days, and when he got home tonight, he was so psyched that this was on the table! We both agree that we will make this over and over again. I simmered everything for another 30 minutes so that the sauce reduced and thickened to perfection, and served with mashed potatoes.

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vermontista

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Reviewed: Oct. 22, 2009

This is an excellent recipe and so easy! I did add chopped onion, bay leaf an some dried thyme for my personal taste. This is a definite keeper!

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Amber

Cooking Level: Intermediate

Home Town: Monterey, California, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 20, 2009

This turned out really good....I cut up a london briol...added onion...used 1 cup of sherry it is what I had open...8 ounces can of tomato sauce...a can of crushed tomatoes ..I also added thyme,bay leaves and alot of fresh mushrooms...I cooked it much longer than the 40 min...the meat turned out tender and very tasty

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pixiestix

Cooking Level: Expert

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Reviewed: Oct. 19, 2009

I'm giving this four stars because it really needs more than a half hour of simmering to make it tender. The flavor was great, but I had to add water and more wine to make it more saucy. All the sauce had cooked away by the end of the half hour! Next time I think I will make this in the crockpot. I bet it would be delicious that way!

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KrisMarie

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

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Reviewed: Oct. 17, 2009

We didn't care for this recipe. The steak became tougher as it cooked longer. There was too much liquid. We also didn't like the addition of tomato sauce and couldn't taste the wine. Just personal preference.

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wilow

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2009

I made this for my boyfriend. He absolutely loved it. I added 1 cup of wine and next time I make it I will drain the mushrooms before adding them.

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COBBLERS

Cooking Level: Intermediate

Home Town: Westerville, Ohio, USA

Living In: Delaware, Ohio, USA

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Reviewed: Oct. 16, 2009

4 stars as the recipe shows. I followed the advise of others, which brought it up to 5 stars. I added some worchestershire, some beef bullion and Italian seasoning. Then simmered an additional half hour to make it more tender. I didn't have enough gravy for serving over rice, so I added a jar of beef gravy that I had in the cupboard. It was amazingly fantastic!

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Ingrid Alma

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: La Pine, Oregon, USA

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Reviewed: Oct. 15, 2009

Very good - I made this as written. Only used one jar of mushrooms (less than 16 oz.), and that was plenty.

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chef24

Cooking Level: Expert

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Reviewed: Oct. 15, 2009

This is one of our favorite meals. Only thing different I do is use fresh baby bella mushrooms and add rosemary or thyme. Or both. Really awesome paired with The Best Mashed Potatoes, which are also from this site. NOTE: You can use stew meat. You just have to simmer it a little longer.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Oct. 14, 2009

Very good BUT it needed more garlic and I used fresh mushrooms. To cut on the tomatoey taste of the sauce I added a splash of worcestershire sauce. Yummy!

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