My hubby and I just made this, only changing two things... 1) added mushrooms after "steaks" were done browning, and sauteed for a few minutes more til tender, and 2) added a splash of orange juice instead of sherry (none in house).
Towards the end, I needed to add more flour... I use a gravy flour for things like this, so maybe it wasn't thickening as much as normal flour, but I must have added about 3-4 tablespoon total, which got it to the right consistency but made it a little floury-tasting.
And, this makes 4 regular-sized "steaks", not 8; which was just enough for hubby and I.. he had three, I had one. We had to cook them ALOT longer than 4 minutes on each side.. we flipped and cooked them the same amount of time about 4 times.
The gravy is missing something. I am thinking about trying the "Bordelaise Sauce with Mushrooms" that is on this site next time, and see if it fits what I am wanting:)
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My hubby and I just made this, only changing two things... 1) added mushrooms after "steaks"...