The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Jun. 10, 2009
Taste is robust and complex, despite the simplicity of the recipe! The red wine adds a lot to this recipe - I used the full amount suggested. I did make some modifications - for 1 lb of meat, I added 1 tbsp of brown sugar, 2 bay leaves, generous shake of thyme, oregano, fresh basil, fresh baby bella mushrooms vs. canned mushrooms, and 3 tomatoes + 6 oz can of tomato paste instead of tomato sauce. This produces a thick sauce if the recipe is cooked for 1 hour (I used stew meat, so it needed the extra time). Otherwise, with 30 mins of cooking time, I would suggest using 1/2 to 3/4 the amount of tomato + paste.
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Ana

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Jun. 2, 2009
Not bad. I used skirt steak and cook the meat for about 1.5 hours.
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Cooking Level: Expert

Home Town: Taipei, Taipei, Taiwan
Living In: Bellevue, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: May 25, 2009
This is my favorite recipe!! The only addition that I make is chopped onions but everything else is as directed. The whole family loves it and the buttered noodles compliment it perfectly!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Apr. 20, 2009
Really good. Only made a couple of minor changes. Chopped 1 onion (sauteed w/beef) and added a tbsp of brown sugar. Also added a little flour to thicken the sauce. Husband also enjoyed it.
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Cooking Level: Intermediate

Living In: Reston, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Apr. 7, 2009
This recipe was awesome! I only added one small can of mushrooms (our personal preference). I also used red wine vinegar as I didn't have any red wine. I added a little bit of flour at the end to thicken the sauce. It was a great meal that I will definitely make again.
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Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA
Living In: Newburgh, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Apr. 6, 2009
Delicious! I gave it 4 stars because it really needs more seasonings than indicated and I felt like I had to deviate a bit to ensure the dish was full-flavored. I diced and sauteed 1 small onion with the meat. I also used fresh mushrooms and sauteed them separately in olive oil and a bit of the red wine. Because I used more beef than specified, I mixed all the "sauce stuff" (to which I also added 2 tbsp of brown sugar) into the sauteed mushrooms and poured it into the skillet with the beef and onions.. this made it a lot easier to work with. Like others, I felt the sauce needed to be thickened. I mixed about a 1/2 cup of water with some cornstarch and poured it slowly into the skillet the last 15 minutes of cooking. This was soooooo good served over brown rice and with buscuits (gotta sop up that sauce!).
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Cooking Level: Intermediate

Home Town: Peralta, New Mexico, USA
Living In: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Apr. 1, 2009
Best recipe I've found on here. Loved it, but I did make a few changes. I used fresh mushrooms (saute first) and added 1 diced tomato, italian seasoning, oregano and a handful of chopped onion. I added the onion with the garlic. Wonderful! I served it over mashed potatoes. I highly suggest this. My husband asked to have it added to the regular rotation, which is a huge compliment. I think it has only happened twice before.
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Cooking Level: Beginning

Home Town: Grand Rapids, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Mar. 11, 2009
Really tasty - added beef broth and served it wuth couscous.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Mar. 9, 2009
I love this recipe. Made it a few times. Hubby loves it. Sometimes I add chopped onions to it or more tomato sauce or other things. But it's not necessary it turns out great if you just make it as is. Makes great lunch leftovers.
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Cooking Level: Expert

Home Town: Nuremberg, Bayern, Germany
Living In: Austin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Mar. 2, 2009
The sirolin was a little tough. Would've preferred a more tender cut of meat. We used 3-cheese pasta sauce instead of tomato sauce. We served over whole wheat noodles & could not taste the "grain", as the sauce was outstanding.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
Reviewed: Feb. 19, 2009
I have to give this a 'just okay' rating. It was good, not great though. I followed the recipe exact except I used a can of diced tomotes instead of sauce since I didn't have any.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Feb. 10, 2009
Very easy and delicious. I used fresh mushrooms and diced tomatoes in place of the sauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Feb. 5, 2009
This was really good. I used fresh mushrooms and diced onions seasoned with seasoned salt and pepper. Also used beef boullion(no water) and a can of red gold diced tomatoes with basil and oregano. I had 1 lb. of sirloin and 1 lb. of chuck steak, simmered for almost 2 hours and the meat was sooooo tender. I served it over rice with french style green beans on the side and crusty bread.I will definitely make this again!
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Cooking Level: Expert

Home Town: Toledo, Ohio, USA
Living In: Holland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Feb. 5, 2009
I can't believe there is not a 6. Easy and a great taste. Tweak to taste a little onion or whatever but more wine is good.
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Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA
Living In: Desoto, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 30, 2009
Simple, quick, tasty, and versatile. I doubled the recipe with...used pre-cut stew meat, half butter, half olive oil and to thicken it up added a package of mushroom gravy mix. Served over noodles with crescents & garlic sauteed asparagas... the boys did rock, paper, scissors over last portion.
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Cooking Level: Expert

Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 26, 2009
This was delicious! My husband had me save the sauce to put on mashed potatoes. I made a few changes. I used meat tenderizer on the tips, because the first time I made this they were kind of tough. I also used fresh mushrooms. Will definitely make over and over.
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Amy

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 16, 2009
Very good! Will definitely make again. I used cooking sherry instead of the wine and added 3 beef bouillon cubes. The sauce was a little runny so I added 2 T of flour. I served it with mashed potatoes and roasted asparagus!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 14, 2009
I love this recipe. I tend to add a few more mushrooms and some chili powder for kick...but this is a great, easy way to impress anyone! I especially like it over brown rice!
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Cooking Level: Intermediate

Living In: Chandler, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Dec. 19, 2008
I was the only one that ate the leftover.
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