I used stew meat in this recipe as it was cheaper. I upped the onion and garlic (whole large chopped onion, several cloves of minced garlic) and because I had Campbell's Beef Broth, which is double strength, I used just one 10.5 oz. can. Because I had stew meat, after the broth and wine had been added to the skillet, I brought it up to a boil and then covered it almost totally (I wanted it to be able to vent, so the sauce could reduce) and let it simmer for a little over an hour. I then added the sour cream. This turned out really well but we all thought it had a little too much wine. The color really was off-putting and the wine flavor was really prounounced over everything else. I think this would be just right with half the amount of wine and a little more spice. Maybe some oregano and basil?
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I used stew meat in this recipe as it was cheaper. I upped the onion and garlic (whole large...