Reviewed: May 19, 2013

Just tried this recipe tonight; it was great. The beef was very tender and the sauce had amazing flavor. I doubled the recipe, added 2 ounces of vegetable oil to the butter, used 1/2 finely chopped yellow onion instead of green onions, used two packages of fresh mushrooms (sliced them and added them right after onions), added a cup of water and two Knorr Beef Boullion cubes, which meant I eliminated the beef broth. I also used a couple tablespoons of corn starch to thicken instead of flour. I would definitely make this again.

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Reviewer:

SharonK

Living In: Tracy, California, USA

Reviewed: Apr. 24, 2013

It was incredible! My fiancé wants more... now-ish.

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Reviewer:

RedBearX

Cooking Level: Intermediate

Living In: Stockton, California, USA

Reviewed: Apr. 7, 2013

Yum! This is a staple recipe in our house!

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Reviewer:

POEPOE

Reviewed: Apr. 4, 2013

I made this recipe last night. I read all the reviews and thanks for the many great tips. I marinated the meat for 2 hours in red wine as recommended. I substituted a small whole sweet chopped onion for the green onions and used fresh mushrooms instead of canned. I also added 1 T Worcestershire sauce and 1 T garlic as others recommended. I accidentally added 1T of Emeril's dijon mustard instead of 1 tsp (misread the review) and it still turned out great. The smell was divine. The taste even better. Next time I think I want to try and make this in the crockpot. I did use sirloin tip roast instead of chuck and it was a little tough. Maybe I got the meat pieces cut too big? but the flavor of the sauce was so good that I'm going to try a crockpot version next time. For those of you who aren't big wine cooking fans you can't taste the red wine when you are eating so don't hesitate to marinate in the wine. I did not add extra white wine at the end as someone else reviewed it and said it diluted the sauce too much. Great tip for the non-wine cooking fans! This is definitely a keeper and will be trying this recipe again. Oh and with all the prep time involved this is better saved to make on the weekend.

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Reviewer:

TSandy

Reviewed: Mar. 25, 2013

Delicious. Just needs some tarragon to be authentic.

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Reviewer:

Henderpete

Reviewed: Mar. 25, 2013

My family loved this recipe!

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Reviewer:

EVB573

Reviewed: Mar. 3, 2013

I was trying to make dinner with what I had on hand and I stumbled upon this recipe. I had one pound of ground beef that I substituted for the chuck roast. I used one medium onion chopped instead of the green onions, 3 large cloves of fresh garlic and close to 3/4 pound of fresh sliced mushrooms instead of canned mushrooms. It turned out great. I will try it again with a chuck roast or London broil, but it was really good with the ground beef. Served it with fresh steamed string beans.

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Reviewer:

cyndya

Reviewed: Feb. 22, 2013

Delicious!

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Reviewer:

Marly

Reviewed: Feb. 21, 2013

I ended up cooking this for a total of 2 hrs b/c my hubby was running late at work, but the end result was fall apart beef- wonderful taste, easy clean-up. Will make again. I did not need to add in sour cream, sauce was thick enough & light enough for my taste.

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