Reviewed: Oct. 4, 2009

My family loves this dish. My daughter even requests it if we haven't had it for a while.

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ROBERTSFAM1

Cooking Level: Intermediate

Home Town: Lufkin, Texas, USA

Living In: Silverdale, Washington, USA

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Reviewed: Aug. 24, 2009

I made this in the crockpot and it was so easy and delicious. The second time I made it, I threw in some sour cream for some extra richness.

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 18, 2009

Loved it.

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Zuzana

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Jul. 21, 2009

I added sauteed onions to the garlic and beef while it was browning and sprinkled with the salt and pepper. When I added the other ingredients, I also added a beef bouillon cube, 2 bay leaves, brown sugar, worcestershire sauce, italian seasoning mix, some extra oregano, and thyme. About half way into the cooking time I added a little corn starch. The sauce thickened perfectly and tasted great.

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Ashley

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Reviewed: Jun. 9, 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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Reviewed: Jun. 1, 2009

Not bad. I used skirt steak and cook the meat for about 1.5 hours.

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MLYIN

Cooking Level: Expert

Home Town: Taipei, Taipei, Taiwan

Living In: Bellevue, Washington, USA

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Reviewed: May 22, 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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KDUNO

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Reviewed: Apr. 19, 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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Julie1945

Cooking Level: Intermediate

Living In: Reston, Virginia, USA

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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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Yolanda

Cooking Level: Intermediate

Home Town: Peralta, New Mexico, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Apr. 6, 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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SARAHDARNELL

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Newburgh, Indiana, USA

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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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zeeff23

Cooking Level: Beginning

Home Town: Grand Rapids, Michigan, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Mar. 9, 2009

Really tasty - added beef broth and served it wuth couscous.

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MELISSA42

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Reviewed: Mar. 7, 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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okimadoki

Cooking Level: Expert

Home Town: Nuremberg, Bayern, Germany

Living In: Austin, Texas, USA

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Reviewed: Mar. 1, 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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smatiszik

Cooking Level: Intermediate

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Reviewed: Feb. 20, 2009

This recipe is healthy and tastes great, but I changed it so much it's difficult to rate the original recipe. I increased the amounts of garlic to 3-4 cloves, tomato sauce to 1 cup, and red wine to 1 cup. I added a can of tomatoes, a 1/3 can of tomato paste, used fresh shrooms and added onion. I also added oregano, rosemary, sage, thyme, and bay leaves. I sauteed the garlic, onion and shrooms, then added the spices, and then the beef. Added the rest and then simmered for 1.5-2 hours. The simmering time to reduce all the extra liquid is key to make a rich sauce!! Very tasty.

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sailshonan

Cooking Level: Expert

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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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mkubitski

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2009

Very easy and delicious. I used fresh mushrooms and diced tomatoes in place of the sauce.

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tammue

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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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Alison

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

Living In: Holland, Ohio, USA

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Reviewed: Feb. 4, 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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Javaman

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Desoto, Texas, USA

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Reviewed: Jan. 29, 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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