Reviewed: May 22, 2009

This recipe was really a crowd pleaser! I actually seared the steaks then threw them on thr grill, and instead of flouring the steaks I put the flour and mushrooms in a ziploc and sauteed the muchrooms in the pan where I'd just seared the steaks. Perfecto!

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dinnermint

Cooking Level: Expert

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Reviewed: Apr. 22, 2009

The mushroom sauce was really good! I'm not going to comment on the steak because I had such a poor cut in the freezer that it isn't worth rating.

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Reviewer:

MrsFisher0729

Cooking Level: Intermediate

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

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Reviewed: Dec. 1, 2008

Loved it...did thicken the sauce at the end with a little flour and seasoned the steak with a little salt & pepper before cooking...Other than that followed the recipe as written and was very pleased. Thanks for sharing

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christie

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Reviewed: Sep. 6, 2008

used this as a base for a mushroom gravy for our grilled steaks for dinner. i used both red and white wine and used garlic and chives instead of onion. yum served w/ pioneer woman's crash hot potatoes

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 20, 2008

Not bad. The sauce was great. I used red wine instead of white.

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Lauren

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Reviewed: Jul. 8, 2007

The sauce is delicious (I used red wine and wild mushrooms), but the steak could use mre flavor--next time, I'll mix pepper in the flour.

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Reviewer:

KLOKANEK

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Living In: Austin, Texas, USA

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Reviewed: Apr. 9, 2007

unbelievable! the only way to make steak.

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Reviewer:

askweres

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Reviewed: Mar. 19, 2007

Excellent recipe, I had to improvise with ingredients I had on hand so I used chicken broth instead of beef, white whine vinegar instead of white wine, and seasoned the flour with salt and pepper before browning steak....the whole family ate it even my 2 year old picky eater!

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Reviewer:

SARAHMCHENRY

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Reviewed: Mar. 7, 2007

Very tasty. I used red wine instead of white, and chicken broth instead of beef. After I deglazed and brought to a boil, I found I still had to thicken with a touch of flour. Very flavorful topping for the steaks.

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