This was truly outstanding. I sliced top sirloin very thin while it was still slightly frozen, then, as others suggested, marinated the strips in wine for a few hours, omitting the step of adding wine at the end. I also used organic beef stock instead of the condensed beef broth, and wound up adding about 3 c. The sauce was still rich and had the perfect consistency. I don't have a lid for my large skillet, though, so I covered with foil - this may have lead to more evaporation, so I would be careful about adding more liquid if you have a really tight-fitting lid. I served this with brown basmati, and it was gobbled up. It was even better the next day.
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This was truly outstanding. I sliced top sirloin very thin while it was still slightly...