I was disappointed with these, but since I did make some changes I'll still give them a 3. Based on the recommendation of other reviewers I reduced the amount of sugar (I do this in most baked goods) and added some apple sauce to make them more moist. The consistency came out ok, but these were super bland. If it weren't for the ton of raisins and crushed pecans I put in, these would have been practically tasteless. I think this is partly due to the reduced sugar, so I would definitely recommend using the full amount. But there was still something missing. They were super easy to make though. Don't know if I'll try them again.

Reviewed On: Mar. 11, 2009

I lost my family recipe for this dish so I tried this one, and I have to say I think it is much better. I'm glad I lost the old one! I didn't have demi glace, but the other sauce ingredients are what is used to make a demi glace, so I don't know that it was missed all that much. I didn't cook the beef in bacon grease to reduce the fat, and I used dried herbs because that's what I had. I also used stew meat pieces, as that's what I've always used, and they turned out very moist and tender. I reduced the amount of meat to 1 lb. so I could have more sauce. Since it takes a few hours to cook, I made this the day before, and when I reheated it I added the mushrooms and another 3/4 c beef stock because it had thickened too much. Served over homemade spaetzle (the only way to eat beef burgundy, in my opinion) it was heavenly! Thanks for the recipe!

Reviewed On: Feb. 6, 2009

Yummy! A big hit with my husband and easy to make. I did cheat this time and use a premade pie crust, due to lack of time, but next time I'll do homemade. As others suggested, I halved the filling recipe, pre-cooked the potatoes in the broth, and brushed my bottom crust with egg to keep it from getting soggy. I also sustituted frozen mixed veggies for the fresh carrots. It turned out great! I did have to cook it for 40 min. instead of 30, but that could just be my oven.

Reviewed On: Feb. 2, 2009