Reviewed: Nov. 25, 2008

Pretty good dish.

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Reviewer:

Soul

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Hinsdale, Illinois, USA

Reviewed: Nov. 23, 2008

I added Can of Mushroom Soup instead of beed consomme or buillion. It made a thicker gravy and delicious.

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Reviewer:

Jan

Reviewed: Nov. 12, 2008

This was delicious! I have never bought Eye Round Steak before and was looking for a good recipe to use, and this turned out great. My fiance and I both thought it was very good. The only change I made was to add mushrooms.

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Reviewer:

Emily

Cooking Level: Intermediate

Living In: Evansville, Indiana, USA

Reviewed: Nov. 6, 2008

I was skeptical mostly due to my own lack of experience with eye of round but this was really great and I was pleasantly surprised!! All of eat was eaten and I will be making it again. I served it with sauerkraut and I thought it meshed pretty well but maybe that is my "unrefined" palette talking. :)

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Reviewer:

rxpolarmuffin

Reviewed: Oct. 21, 2008

I dont know if I didn't cook the steaks right but they came out very tough even though I let it simmer on low heat for almost an hour and a half hoping it would get tender from the time. I modified the sauce with some garlic, mushrooms, and a couple of tbsp of brown sugar.

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Reviewer:

Mika

Cooking Level: Expert

Home Town: Racine, Wisconsin, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Aug. 5, 2008

Very good, the sauce was thin though... adding a roux next time along with some mushrooms... now that will be good. Great flavor and made the house smell great... I cooked for 2hrs at a low simmer and served with green beans and potatoes.

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Reviewer:

mamakeith

Cooking Level: Intermediate

Living In: Palm Springs, Florida, USA

Reviewed: Jul. 19, 2008

This was great - I made it for Father's Day dinner with homemade mashed potatoes, salad and Hawaiian sweet bread. My father-in-law said it was "sure good", and from him that's the best comment to get! Thanks for a great recipe.

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Reviewer:

az_starshine

Cooking Level: Expert

Home Town: Medical Lake, Washington, USA

Living In: Tucson, Arizona, USA

Reviewed: Jul. 6, 2008

husband and i liked the flavor of the sauce, but (due to my own meat-cooking inabilities) the steaks were much too dry/over-cooked- even though I followed the recipe exactly. will try again, though, just barely cooking on each side before the simmer.

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Reviewer:

DiamondGirl

Cooking Level: Intermediate

Reviewed: Jul. 4, 2008

Rather than a dutch oven, I did this in my electric skillet on the counter. I added some ground pepper and a couple tablespoons of worchestershire sauce. It was delicious. The gravy was wonderfull. I may have cooked it a little to high as the meat was a tat dry, nect time I will cook it a bit lower. We served it over egg noodles the first night and my hubby raved aboout the sauce. We had it over mashed potatoes the second night and it was just a s good. Don't waste your money on expensive burgandy. I used the P. Mason jug wine and it was great--even for my husband the wine snob. Be sure to use Consumme and NOT Boullion. Will use this again for another cut of meat or maybe a stew.

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Reviewer:

shelteredrose

Cooking Level: Expert

Home Town: Scottsdale, Arizona, USA

Reviewed: Jun. 26, 2008

I didn't care for this at all. It seemed to have more of a livery taste. It was very tender but most of my liquid evaporated away, which I can't figure out because I followed the directions to a T. Giving it 2 stars because my children and husband thought it was pretty good.

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