This is a wonderful sauce. I made it exactly as written, served it over rib eye steaks, and my husband and I licked our plate clean. We used about half of it with the steak and potatoes, so the next day I put the remainder in a sauce pan, stirred in another cup of beef broth and brought it to a simmer. Then I added about a half cup of sour cream, stirred it in, and served it as soup. That too was wonderful. The only substitution I made in the original recipe as that I used cornstarch rather than arrowroot (not a staple in my kitchen). When I make it again I'll use a big more, as we would have liked it a bit thicker. I'll have to see how well this freezes. I'd love to make up batches of it, freeze it, and have it ready ahead of time.
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This is a wonderful sauce. I made it exactly as written, served it over rib eye steaks, and...