I've made this dish a few times now and have had success each time. I really like the flavor. I've made a few minor modifications that work well for our family: (1) I use spelt flour instead of A/P white flour, (2) I add a few dashes of Worcestershire sauce at the [add] broth stage, (3) I omit the white white and instead use a healthy squeeze of lemon/lime to add acid for balance, and (4) I always always use fresh organic mushrooms that I add mid-way through the hour simmer. I think it's vital for freshness and to give the dish extra liquid since I'm not adding the white wine. Also, a nice stock really gives it depth. I use Heston Blumenthal's pre-made refrigerated beef stock and it works nicely. Top with chopped spring onions just before serving over a bed of fettuccine (or egg) noodles and you've got a winning dinner. Enjoy!
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I've made this dish a few times now and have had success each time. I really like the flavor....