Reviewer:

matthewsmom

	Cooking Level: Intermediate
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Reviewed: Dec. 20, 2005

This takes a LONG time to get to the right consistency. I couldn't wait any longer and just used it when it was still thin. It tasted good.

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Reviewer:

amydoll

	Cooking Level: Expert Home Town: Aurora, Illinois, USA
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Reviewed: Jun. 29, 2004

excellent!

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Reviewer:

HONEYBEE


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Reviewed: Dec. 13, 2003

Very good - I served it with Prime Rib

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Reviewer:

I used grilled ribeye (cut into bit size pieces) from the previous nights leftovers. I didn't really like the sauce to start with so instead of trashing it I added 1 beef bouillion cube, about a Tablespoon of balsamic vinegar and let it cook down. It still wasn't the consistancy I liked so I added a little bit of cornstarch just the thicken it a little. The balsamic vinegar gave it a little swang and the beef bouillion is what did the trick for me. I added the meat back to the sauce and it was great. My husband even liked it and he is somewhat fussy when it comes to new recipes. We will use this one again.

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Reviewer:

Theresa


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Reviewed: Feb. 14, 2003

It took about 30 minutes of constant stirring, and I ended up with only 1/2 cup of sauce once the liquid had reduced. But the taste was well worth the effort!

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