Reviewed: Sep. 25, 2008

this recipe is a KNOCKOUT. Making this again and again. The sauce is terrific. I only had spaghetti to serve it over but, noodles would be much better.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

HO

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 25, 2008

So wonderful! I am on the Weight Watchers diet plan and was happy to find out that this recipe is WW friendly. I cooked this in the crock pot for about 5 hours on low. It turned out wonderfully. I used a Cabernet wine. I sauteed fresh mushrooms with onions and garlic in the olive oil then placed them in the crock pot. I also browned the meat before putting it in the crock pot. I did follow the advice of others and added some tomato paste to thicken it up as well as 1 Tablespoon of brown sugar. Served over egg noodles. My husband had 4th's! This will be going into the regular rotation. Thanks so much!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Lisa Salecker

Cooking Level: Intermediate

Home Town: Elmhurst, Illinois, USA

Living In: Villa Park, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 25, 2008

I thought this was an extremely easy to prepare recipe. My wife and kids absolutely loved it. I will definitely make this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Phillip

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 24, 2008

We loved this recipe and so easy to make. Like others though, I sauteed onions and garlic together, then added the floured meat pieces and mushrooms... the smell in the house was amazing. Then I added the rest of the ingredients and served over brown rice... very yummy but next time it's got to be over mashed potatoes. My husband loved it to. Thanks for a wonderful, fast, easy recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ronda Lee

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 24, 2008

I used water instead of wine(because I don't like it), and added sauted green bell peppers and onions(1 cup of each) for extra flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mae Long

Cooking Level: Expert

Home Town: Hermosa Beach, California, USA

Living In: Gardena, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 24, 2008

Very good. Made some changes. I cut up the sirloin, put salt/pepper, then added to the pan. After browning, I removed the meat juices, cleaned the pan, then sauteed garlic/onion/fresh mushrooms. I then added the meat, I only had plum tomaotes and white wine, but its all good. I added fresh basil and a little oregano. I put this on a low flame for 1 hour and served with rice. Tatsy. Kids loved it

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Joe in Montrose

Cooking Level: Expert

Home Town: Westchester, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 23, 2008

great recipe!!! I to added tomato paste and onion. Will make again and again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jillian yopp

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 22, 2008

Since I don't eat meat and wanted to try this recipe, I made a separate pan for myself with tofu. The tofu turned a strange shade of purple, but it was delicious! I used fresh mushrooms which made it even better. Then I used a Shiraz, which was the only "red" wine I had on hand (that I was willing to give up for cooking!). I will definitely make this again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jenny

Cooking Level: Intermediate

Home Town: Langley, Washington, USA

Living In: Everett, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 1, 2008

I wanted a nice dinner after cleaning my carpets all day so I put this together in my slow cooker. I used sirloin tips, and huge chunks of mushroom. (Love them). I also added chopped onions and very generous garlic. Two bay Leaf, and 1 T of brown sugar which was a great tip from previous reviews. I substituted 1/2C Brandy for the wine and used 3/4C beef broth with the tomato sauce, it was awesome. Whenever I cook stews or something similar to this in the slow cooker, too much liquid can be a problem. My secret is adding 1 good Tablespoon of Tapioca about an hour before it's done. Leave the cover off and let it thicken. It does not cloud the sauce and keeps it very smooth. It keeps it more of a sauce than a gravy.You can always put the lid back on to perfect the amount of thickening you want. I served it with Garden Harvest Rice pilaf and salad. Thanks so much for the recipe.

Was this review helpful? [ YES ]
36 users found this review helpful

Reviewer:

Ms. gayle

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: West Des Moines, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 23, 2008

I added garlic and 2 tsp shallots to the meat while browning. I used sauteed fresh mushrooms and made up for the extra liquid by adding 1/4 more wine and a little more tomato sauce to thicken up the sauce. By using what was left of my trip tip roast, the beef was already tender it was tender in less than 20 minutes.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lisa

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 29, 2008

This is a 5 star recipe. I used paste to thicken and it worked perfectly. Served with mashed potatoes. This works really well in the crock pot outstanding!!!

Was this review helpful? [ YES ]
41 users found this review helpful

Reviewer:

Kathy

Cooking Level: Expert

Home Town: Centennial, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 30, 2007

This was great! I used some of MOLNARJL's tips. The only thing I will do differently next time is add more water. My mixture was a little too reduced and started to taste scorched. I made it with garlic mashed potatoes and my husband said he wants it with rice next time. Was a big hit, and soooo tender.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Baton Rouge Mom

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

Living In: Denham Springs, Louisiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 27, 2007

My hubby liked it, I thought it was good too.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

leanna

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 5, 2007

This is one I've made several times now, and we always love it. You can brown the strips and then put it in the crockpot to finish. I've also added more wine, and then added a can of cream of mushroom soup to thicken it slightly. That's great too. You can make more sauce by using tomato puree instead of sauce, and thicken it with some cornstarch too if you need to stretch this recipe further. Awesome and thank you for sharing!

Was this review helpful? [ YES ]
24 users found this review helpful

Reviewer:

SANDY0225

Cooking Level: Expert

Living In: Muncie, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 7, 2007

I used fresh mushrooms instead of canned and threw in a bay leaf as another reviewer suggested, otherwide followed recipe exactly. Will probably make again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

elb0316

Cooking Level: Intermediate

Home Town: Brawley, California, USA

Living In: La Jolla, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 26, 2007

Sorry, not for me! I was excited to try this after the great reviews, and followed the recipe exactly. The meat soaked up none of the flavor, and it just tasted kind of weird. My carnivore daughter wouldn't touch it after the first bite. Might be okay for some, but not us.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Heather Lynn

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 20, 2007

These were so good! We didn't even put them on noodles, just ate them as the main course. I'd recommend getting really tender/quality meat, because cooking it this long makes it a little tough. Marinating for 4-5 hours would also help soften the meat if you got lower quality beef.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

addicted2eu

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 29, 2007

I combined a few different suggestions from reviewers and this turned out FABULOUSLY!!! I must say that I have only 3 other dishes in my "favorites" folder, so it takes a lot to get there. I'm glad to say I added my 4th after making this! I used fresh mushrooms instead of canned and added about 1/4 C of water. I added 1 beef bouillon cube and plenty of bay leaf and thyme. I used cooking sherry as my wine and also added 2 tbsp of brown sugar. I browned the beef with the oil and garlic slightly before adding the other ingredients, set the temperature to medium, covered the skillet, and cooked for about 40 minutes. The sauce cooked down and was thick and delicious. I stirred in about 2 tbsp of butter after removing from heat. I served this over mashed potatoes. THANK YOU for such a great recipe!

Was this review helpful? [ YES ]
190 users found this review helpful

Reviewer:

MOLNARJL

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 2, 2007

I've made this a few times now and my family loves it.I've changed the recipe a bit to suite our tastes.I brown the beef, then add just enough beef broth to cover and a tbsp of worchestershire sauce and simmer for 30-45 min.Then add in the garlic, tomato sauce, black pepper and an 8 oz can of mushrooms w/ liquid.I don't cook with alcohol so I leave out the wine.I let it simmer another 30 minutes and the meat comes out tender and the sauce has thickened.I've made this with sirloin and stew meat and haven't had any problems.I serve with mashed potatoes since my hubby and children prefer it that way...

Was this review helpful? [ YES ]
84 users found this review helpful