This is the kind of recipe that I love... meat, mushrooms, red wine, lots of great reviews. So I'm not sure what happened... I followed everything exactly, except using fresh mushrooms instead of canned. Half way into the cooking I tasted the sauce--bland and sour! I read through some reviews and added onion powder, bay leaf, fresh thyme, a beef bouillon cube, and a few Ts of brown sugar. MUCH better. Throw in an extra splash of wine a few minutes before cooking is finished and the it will taste significantly better. The meat however was incredibly tough. Meat that's cooked over a long period of time should be more of a stew meat (lots of connective tissues and such)... right? Sirloin is better cooked over grill/pan fried. The sauce (after major alterations) tasted wonderful. The meat? Find a more suitable cut. Kind of disappointed.
Was this review helpful?
1 user found this review helpful
This is the kind of recipe that I love... meat, mushrooms, red wine, lots of great reviews. So...