Reviewed: Jun. 14, 2007

This was really very good for such an easy and fairly quick beef burgundy recipe. I used regular cream of mushrooms soup, doubled the wine and added some beef broth. I also floured the meat (seasoned with salt, pepper and garlic powder) before browning it and added some fresh parsley. My husband devoured it. Thanks for a keeper, I will definately make this again!

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Reviewer:

Suemck

Cooking Level: Intermediate

Home Town: Plaistow, New Hampshire, USA

Living In: Amesbury, Massachusetts, USA

Reviewed: Jun. 11, 2007

Very simple and easy. I would definately make it again using the same recipe. So easy for a weekday supper. Makes a nice gravy to go on mashed potatoes.

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Reviewer:

C.Langham

Cooking Level: Intermediate

Home Town: Fulton, Kentucky, USA

Living In: Chattanooga, Tennessee, USA

Reviewed: Apr. 26, 2007

This was a very easy recipe and tasted so good! My boyfriend and I both had seconds. Look forward to making this again.

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Reviewer:

Kris

Reviewed: Mar. 25, 2007

I surprised my husband with this dish and he was so happy. He said it was excellent and extremely close to the one that his favorite restaurant serves. I will definitely make this again.

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Reviewer:

sweetaddiction

Cooking Level: Expert

Living In: Shreveport, Louisiana, USA

Reviewed: Jan. 28, 2007

Very tasty. I think the more sauce the better. It was great over egg noodles. Thank you!

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Reviewer:

JANE183

Cooking Level: Beginning

Home Town: Colorado Springs, Colorado, USA

Living In: Denver, Colorado, USA

Reviewed: Jan. 28, 2007

This is a keeper!!!! I just put everything in a slow cooker on low for around 5 hours. It turned out tender and delicious.

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Reviewer:

JLESTER1

Cooking Level: Intermediate

Home Town: Richlands, Virginia, USA

Reviewed: Jan. 23, 2007

Made this for the second time last night and it turns out great. The only changes I made were to add in some crushed garlic while sauteeing the onions, using 20 oz. of mushrooms, using 1 cup of wine and sprinkling in some pepper at the start of simmering. Plenty of sauce and thickening with the water/cornstarch slurry is no problem. We served over egg noodles and mixed in some green peas too. The leftover beef and sauce is destined for a lovely Shepherd's Pie this weekend. Love this recipe.

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Reviewer:

LINDA LOBO

Cooking Level: Intermediate

Reviewed: Jan. 23, 2007

The sauce was quite good. I am giving this three stars because the meat was not tender at all. I don't think I'll make it again for fear that it would still be tough. But the sauce was good enough to warrant the three stars. I added extra mushrooms and it was tasty over the noodles I served it with.

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Reviewer:

OneSweetShannon

Cooking Level: Expert

Home Town: Endwell, New York, USA

Living In: Binghamton, New York, USA

Reviewed: Nov. 19, 2006

My husband and I just loved it, I also used 1 full cup wine and I also used shallots with the onions. I also cooked for 45 minutes in a pressure cooker.

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Reviewer:

mikeypea5

Reviewed: Sep. 4, 2006

Excellent! Made for guests -- easy for dinner party. I followed other suggestions and doubled the soup and wine. Perfect. I also added some thyme and served over egg noodles with chopped parsley as a garnish. Great flavor and easy. Would transfer easily to a slow cooker recipe. By the way, it will look very thick when you first mix it all t ogether. Do not worry, the sauce will thin as it simmers. No need to add additional liquid with 2 cans of soup and a cup of wine. Oh, I also added a tsp of minced garlic to the oil in which the meat was seared, as others suggested. This one is a defnite keeper.

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