Reviewed: Mar. 28, 2007

I used sirloin, fresh mushrooms and onions. This was gross when I tasted it. The wine flavor was overwhelming and there was no salt at all. I added a half a can of tomato paste, 2 boullion cubes and some salt. MUCH BETTER, but still not SUPER. I doubt I will make it again.

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KDUCHEN

Cooking Level: Expert

Home Town: Grand Ledge, Michigan, USA

Living In: Bay City, Michigan, USA

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Reviewed: Mar. 18, 2007

This really helped to tenderize a 'not so tender' piece of steak. It would def. be good with noodles. I didn't change a thing with the recipe, except that cooking time, maybe because of the cut of steak I used, was def. longer than 30 minutes. Will make again.

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SHANNYN79

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Reviewed: Mar. 15, 2007

Will defenitly make it again. I followed HENNY FRANKs review, and added my own twist. I put some flour in a large plastic container and shook the beefcubes in the closed bowl with McCormick steak seasoning about 1 TAB. Sauted quickly in garlic and olive oil per recipe then put it in the crock pot. Added about 2-3 Tab. of the seasoned flour in the crock pot and added 3/4 cup Marsala cooking wine with about 2 teas. of dried minced onion, 8 oz. chuncked fresh mushrooms, and a 12 oz. can of Delmonte diced tomotoes with basil, oregano, & garlic, 1/4 cup of water and and a couple of bayleaves. Cooked in crock pot for 2 hours on med/low. Of course served on buttered noodles. The steak seasoning really added wonderful flavor! The beef was so tender, and the sauce was "coated the back of the spoon" perfect. Excellent recipe. THANKS!

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RATHBUN

Cooking Level: Expert

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Reviewed: Feb. 10, 2007

very good recipe, but I like fresh mushrooms,so I added them along with a bay leaf, as suggested before by other reviewers. I also dredged the beef in flour. very good and will make again, thanks Anita

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ECHOQUEEN

Cooking Level: Expert

Living In: North Providence, Rhode Island, USA

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Reviewed: Jan. 23, 2007

Very good. I used fresh mushrooms and dredged the steak in flour before browning. It was perfect, a nice change from a creamy sauce. Thanks!

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Mama's Cooking 4_3

Cooking Level: Expert

Home Town: Flushing, Michigan, USA

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Reviewed: Jan. 9, 2007

This is such an awesome dinner! I covered my skillet and let it simmer for about 1 hour.The sauce was still watery,so I uncovered the skillet the last 20 minutes or so,and turned up the heat. The result was a delicious,fork tender topping for buttered noodles. I also used fresh mushrooms and compensated by adding alittle extra water,instead of the canned mushrooms with juice.My family LOVES this meal! :)

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BOSSIER

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Eagle, Wisconsin, USA

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Reviewed: Dec. 28, 2006

Bland. Ended up serving it on an onion roll with pepperjack cheese.

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NJANDDON

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Reviewed: Dec. 12, 2006

Great recipe that was liked by my husband and picky children. I used others suggestions and added 1 beef bouillon cube, a bay leaf and thyme. I also thickened the sauce with corn starch at the end and served over buttered noodles. Yum, will make this again!

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lmarryat

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Reviewed: Aug. 2, 2006

This was pretty good...I used a red zinfandel in this recipe and it was a little bit strong, but I added a few dashes of worcestershire sauce and it toned down the wine flavor. My boyfriend really liked it and wants us to make it again soon!

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Jennifer W

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2006

This recipe was great! Made it with garlic butter noodles. Also went with a 17 oz. can of diced tomatoes and 2 8 oz. cans of tomato sauce, 2 bay leaves, 1 TB thyme and 3 TB beef base as suggested and I used Blueberry wine. Tasted great, will make again.

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magic6

Cooking Level: Expert

Home Town: Woolwich, Maine, USA

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Reviewed: Jul. 5, 2006

Absolutely, positively great. I dusted the beef with flour, used baby bella mushrooms (no mushroom juice)and the sauce consistency was just perfect. This is a recipe I will make again and again. Thanks.

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JONIKAYE

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Reviewed: May 27, 2006

This one is a winner, although it needs way more than 30 minutes for the meat to get tender and the sauce to thicken (even with addition of cornstartch). Next time I'll try an hour.

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HUNGRYJOHN

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Ellijay, Georgia, USA

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Reviewed: May 25, 2006

I thought this recipe was excellent!! It had so much flavor and I didn't even add the wine. I thought there was enough liquid from the mushrooms and sauce. I just thickened it up with some cornstarch and served over egg noodles. My fiance said it had sort of wine flavor to it even without the wine.

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Shauna

Cooking Level: Intermediate

Home Town: Auburn, New York, USA

Living In: Hilton, New York, USA

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Reviewed: May 25, 2006

This had a very good flavor. I was worried that there wouldn't be enough flavor to this one. It was also very easy!

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ELLY777

Living In: Austin, Texas, USA

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Reviewed: May 24, 2006

This one is definitely a keeper. Added a small chopped onion as others have suggested. Also, thickened at the end with a Tbsp of cornstarch mixed with a little cold water. 8 oz fresh mushrooms rather than the canned (would use the canned in a pinch). Served over egg noodles - this was delicious. Hubby insists this is much better (and less fat) than stroganoff. Will be making this one again and again!

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KARINOK

Cooking Level: Expert

Living In: Longmeadow, Massachusetts, USA

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Reviewed: Apr. 18, 2006

Easy, quick, hearty, and delicious!

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Scottley

Home Town: Concord, North Carolina, USA

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Reviewed: Feb. 8, 2006

Followed directions but used fresh mushrooms. Thanks

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LESLEYfromWI

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Reviewed: Feb. 8, 2006

Very delicious over buttered noodles.

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ELJ616

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Westchester, New York, USA

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Reviewed: Jan. 8, 2006

This was a bit expensive, but my husband liked it.

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BONF

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Reviewed: Dec. 23, 2005

I added chopped onion and minced garlic to the beef while cooking. Sauteed fresh baby bella mushrooms instead of canned. No need to add additional liquid. Used 17 oz. can of diced tomatoes and 2 8 oz. cans of tomato sauce, 2 bay leaves, 1 TB thyme and 3 TB beef base and simmered for an hour. Thickened broth right at end and served over noodles. One cup red wine added a unique flavor and wasnt too salty at all. Very delicious. Will definitely make again.

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