Beef sirloin cubes browned with garlic then simmered in tomato sauce and red wine until tender. Great over buttered noodles.
Definitely not something my family or myself enjoyed. Will not make again. The sauce was WAY to strong.
Read MoreI've made this a few times now and my family loves it.I've changed the recipe a bit to suite our tastes.I brown the beef, then add just enough beef broth to cover and a tbsp of worchestershire sauce and simmer for 30-45 min.Then add in the garlic, tomato sauce, black pepper and an 8 oz can of mushrooms w/ liquid.I don't cook with alcohol so I leave out the wine.I let it simmer another 30 minutes and the meat comes out tender and the sauce has thickened.I've made this with sirloin and stew meat and haven't had any problems.I serve with mashed potatoes since my hubby and children prefer it that way...
We loved this recipe!! I made a few slight modifications, I increased the wine to one cup (I used cabernet) and eliminated the mushrooms completely, as they aren't a favorite around here. Also, I found the sauce to be incredibly runny, so I added a small can of tomato paste to thicken it and it was perfect. I added a splash of olive oil, and I used one cup of Ragu Seven Herb Tomato pasta sauce, and I think the chunks of tomato really added to this recipe! It looked and tasted homemade, and my husband thought I slaved for hours in the kitchen making it! I served it over buttered noodles, as suggested, and with some homemade bread and we drank the remaining cabernet. This was wonderful and we will definitely have this again!!
I wanted a nice dinner after cleaning my carpets all day so I put this together in my slow cooker. I used sirloin tips, and huge chunks of mushroom. (Love them). I also added chopped onions and very generous garlic. Two bay Leaf, and 1 T of brown sugar which was a great tip from previous reviews. I substituted 1/2C Brandy for the wine and used 3/4C beef broth with the tomato sauce, it was awesome. Whenever I cook stews or something similar to this in the slow cooker, too much liquid can be a problem. My secret is adding 1 good Tablespoon of Tapioca about an hour before it's done. Leave the cover off and let it thicken. It does not cloud the sauce and keeps it very smooth. It keeps it more of a sauce than a gravy.You can always put the lid back on to perfect the amount of thickening you want. I served it with Garden Harvest Rice pilaf and salad. Thanks so much for the recipe.
I added chopped onion and minced garlic to the beef while cooking. Sauteed fresh baby bella mushrooms instead of canned. No need to add additional liquid. Used 17 oz. can of diced tomatoes and 2 8 oz. cans of tomato sauce, 2 bay leaves, 1 TB thyme and 3 TB beef base and simmered for an hour. Thickened broth right at end and served over noodles. One cup red wine added a unique flavor and wasnt too salty at all. Very delicious. Will definitely make again.
Based upon the many excellent reviews and suggestions, I made some significant changes to the recipe. First, I fried lots of fresh mushrooms in butter and set them aside. I used a Papain based meat tenderizer on the steak (I only used 12 pound) before cutting it up. I browned the steak pieces in Canola oil, then added the garlic plus (as some had suggested) finely chopped onions. Because several reviewers had suggested that the sauce was too thin, I did make an oilflour roux, but turned out I did not need it. I used about 20 oz. canned diced tomatoes (again as a result of other reviewers' suggestions) and only about 12 cup wine. I did use a small 6oz. can of tomato paste, but next time, I would only use half, as it had just a bit too strong a tomato flavour. I also added Italian Seasoning and Oregano. The buttered egg noodles are a MUST!!! I served this dish with cooked fresh green beans. It was a great hit, and since I am cooking for only two people, half the dish was left over for another day. The next day, I reheated it, added some water as it was a bit too thick and served it over Uncle Ben's Minute Rice: I cooked the rice according to microwave instructions, except I deleted the salt, and added finely chopped onion, chopped red and green pepper and frozen "petite peas". I think that this was even better than the first day!
Loved this recipe.My husband raved.Will defenitly make it again.The only changes I made were I put some peppered flour in a large plastic container and shook the beefcubes in the closed bowl.I also added 2 cubes of beef bouilon a sauteed onion and a couple of bayleaves.There was not a drop left.Thanks Anita.
This is a 5 star recipe. I used paste to thicken and it worked perfectly. Served with mashed potatoes. This works really well in the crock pot outstanding!!!
This is one I've made several times now, and we always love it. You can brown the strips and then put it in the crockpot to finish. I've also added more wine, and then added a can of cream of mushroom soup to thicken it slightly. That's great too. You can make more sauce by using tomato puree instead of sauce, and thicken it with some cornstarch too if you need to stretch this recipe further. Awesome and thank you for sharing!
Will defenitly make it again. I followed HENNY FRANKs review, and added my own twist. I put some flour in a large plastic container and shook the beefcubes in the closed bowl with McCormick steak seasoning about 1 TAB. Sauted quickly in garlic and olive oil per recipe then put it in the crock pot. Added about 2-3 Tab. of the seasoned flour in the crock pot and added 3/4 cup Marsala cooking wine with about 2 teas. of dried minced onion, 8 oz. chuncked fresh mushrooms, and a 12 oz. can of Delmonte diced tomotoes with basil, oregano, & garlic, 1/4 cup of water and and a couple of bayleaves. Cooked in crock pot for 2 hours on med/low. Of course served on buttered noodles. The steak seasoning really added wonderful flavor! The beef was so tender, and the sauce was "coated the back of the spoon" perfect. Excellent recipe. THANKS!
This was really great, though my review is based on alterations rather than the original. I sauteed 3 cloves of minced garlic and half a leek in about a tablespoon of butter. Then added sirloin tips and browned them. Added 4 chopped porcini mushrooms (fresh), 1 can of tomato sauce plus filled up the can 1/2 way with water and also poured that in. I added two teaspoons of beef base, oregano, thyme, and a little garlic powder, as well as some salt and pepper. I let it cook for at least 45 minutes in the sauce. It was AMAZING! My husband said it was one of the best things I've made. We ate it with garlic mashed potatoes and steamed broccolini. It's definitely on the regular rotation now!
I made as written (added bellpepper as garnish) except I had one major substitution which is that I used venison tenderloin instead of the beef. To all of you hunters out there, this works very nice with venison too. The only change I will make next time is to use fresh mushrooms instead of the can.
This is a great base for a hearty meal. I am rating this as 5 stars with my changes. I dredged the meat in flour before browning and added a sliced onion and fresh mushrooms. Instead of water, I used beef stock and also added fresh thyme. I simmered this for an hour and a half. The beef was super tender and the savory gravy was awesome over bow tie pasta! This made a wonderful homecooked meal for my hardworking man to come home to! I will be making this again!
My husband and I loved this recipe. I actually cooked it on low for about 2 hours and the meat was so tender. I added 1/2 onion to the mushrooms and garlic and sauteed in a pan after I browned the meat. I also added 1 tablespoon brown sugar and alittle thyme and fresh parsley. I didn't have any wine so I just used about 1 cup of beef broth. After my dinner was done I added a few parm shavings for an awesome presentation....Thank you so much for the recipe NOTE...also at the end of cooking time added about 2 Tablespoons of cream cheese and 1 tablespoon of butter,,,,
Other than conversion to beef broth/fresh mushrooms (baby bella) for canned suggested by others, stayed with the recipie as is. Served over rice but mashed potato or egg noodles would be great too I'm sure. We're a family of six and I made enough for 8 portions. Gone... This one made the rotation after one shot. Delicious.
I made this for dinner with a couple of minor changes... I used fresh mushrooms that I pre-browned... I 2 tbsp tomato for the tomato sauce and added the paste before the other ingredients after the meat had browned... I also added onion and bay leaf.. This was super good yes I made changes but the basic concept is solid and delicious. I can imagine that it would be 5 star even without my changes.. Thanks GRANNYA for a keeper
What a wonderful dish I used Barefoot Cabernet Sauvignon, fresh mushrooms and added butter and it was excellent!!
We enjoyed this quite a bit. I opted to cook this in my crock pot. I used beef stew meat, fresh brown mushrooms that I quartered, and roughly chopped onions. I also added a packet of beefy onion soup mix, and since I didn't have any wine I just added some water.
Definitely not something my family or myself enjoyed. Will not make again. The sauce was WAY to strong.
I had a dish in mind and this was as close as I could come to finding a recipe for what I was after. I added 1/2 cup chopped red onion with the sirloin. I added 1 cup of beef broth and then also added 1 tsp. thyme. After cooking for about an hour I thickened by mixing in a little water that had about 1-1/2 tsp. cornstartch mixed into it. I prefer to thicken with cornstarch vs. flour beause it mixes in so smoothly. Definitely use fresh mushrooms. We served over mashed potatoes and the kids loved it. Good hearty meal.
Great tasting recipe! I added an onion, sauteed it in the pan before putting in the garlic and the beef, as well as some onion and garlic powder to taste. I will make it again! Next time I may use chuck, it may be more tender.
So wonderful! I am on the Weight Watchers diet plan and was happy to find out that this recipe is WW friendly. I cooked this in the crock pot for about 5 hours on low. It turned out wonderfully. I used a Cabernet wine. I sauteed fresh mushrooms with onions and garlic in the olive oil then placed them in the crock pot. I also browned the meat before putting it in the crock pot. I did follow the advice of others and added some tomato paste to thicken it up as well as 1 Tablespoon of brown sugar. Served over egg noodles. My husband had 4th's! This will be going into the regular rotation. Thanks so much!
I added sauteed onions to the garlic and beef while it was browning and sprinkled with the salt and pepper. When I added the other ingredients, I also added a beef bouillon cube, 2 bay leaves, brown sugar, worcestershire sauce, italian seasoning mix, some extra oregano, and thyme. About half way into the cooking time I added a little corn starch. The sauce thickened perfectly and tasted great.
It was okay. My 17 years old daughte thought it was a kind of bland. Also it does take a little while to get the meat to get tender on the stove. Next time I may try this in a slow cooker......
Really good. Only made a couple of minor changes. Chopped 1 onion (sauteed w/beef) and added a tbsp of brown sugar. Also added a little flour to thicken the sauce. Husband also enjoyed it. Update: Sauteed 1 onion with fresh mushrooms; added garlic at end. Per another review, added 2 bay leaves and thyme leaves...no brown sugar this time...will make like this from now on.
This was delicious, and I will make it again. I gave 4 stars only because I had to make a couple of alterations, nothing to do with flavor -- added a couple T of flour to thicken the sauce (perhaps tomato paste instead of tomato sauce would accomplish this?); and 1 T. of sugar cuts the acidity of the tomatoes. Also, becuase I used a high quaility beef sirloin, I would brown the chunks and add toward the end of the cooking time to keep them tender, they turned unneccessarily tough in 30 min of cooking. Adding onions in a natural for this good recipe.
I thought this tasted pretty good. I ate it with garlic mashed potatoes, which I think made a good compliment. I only had 1/2 the amount of mushrooms, but it didn't seem to be a problem. I didn't expect though this to have such an Italian taste and the color was very red to. I didn't think it had a ton of flavor, though, and I ended up adding more garlic, onion powder, garlic salt, and dried parsley. That really helped.
Hubby and I LOVED this...we will definitely be making again. This is our new way to do beef tips. I did change just a little I didn't use wine cause I don't use it to cook I just used beef broth. I made brown rice and green beans to go with it. It was devine!
It's lacking flavor, in spite of me adding garlic, onion powder and bouillon. It tastes like beef smothered in tomato sauce and wine, and that's it. No depth, very flat. It's a fairly easy recipe to use as maybe a starting place with LOTS of additions and substitutions but the recipe as written is just too plain-jane. Sorry but this one was a flop.
Another success!! My husband LOVED this recipe. I used fresh mushrooms and a 15 oz. can of tomato sauce since the mushrooms had no liquid. As always, I also added onion while browning the tips. Served over wide egg noodles with "Italian Herb Bread 1" (found on ALLRECIPES) and fresh broccoli. Yum!! Yum!!
I do not understand how someone can say they loved a recipe when they completely change it?? This recipe is great without any changes. One lady left out the mushrooms! Why even comment on a recipe that you totally change, just move on.
We didn't care for this recipe. The steak became tougher as it cooked longer. There was too much liquid. We also didn't like the addition of tomato sauce and couldn't taste the wine. Just personal preference.
After reading other reviews regarding a runny sauce, I only used 1/2 of the mushroom liquid. Also, I cooked up a little over 2 lbs of cubed sirloin. For the red wine I used a Cabernet Sauvignon. Also, upon the suggestion in another review I added 2 beef bouillion cubes. My sauce turned out perfect, not too thin or thick with a rich flavor! I intended to use onions, but somehow I was out of them and instead used a generous amount of onion powder and a tad of garlic powder on the meat while browning. I'm funny about having enough flavor on meat and this did the trick! This was a TASTY dish! We will definately fix this again.
This was good but not great. Part of it might have been my meat. It was very tough but I used the sirloin tips??
i used fresh mushrooms, added 1/2 water, beef bullion cube, basil and bay leaves. i will try in crockpot next time. i used a cheap cut of meat and it was a bit tough. flavor was delicious!!!!!
This is very good recipe. I served with a side of German Spatzle using the recipe of this website. I highly recommend it. I added some onions when cooking the meat with the garlic. Now, I used fresh button mushrooms instead of canned ones. Since my mushrooms were fresh, I removed the browned meat, cooked the mushrooms in the same pan until they became brown and fragrant and then added the wine. I let it simmer for a few minutes and then returned the meat to the pan with the mushrooms and proceeded to add the rest of the ingredients and followed the 30 minutes cooking time. Since Sirloin tips sometimes can be a bit rubbery I cubed them and pounded them a bit with my kitchen hammer the night before as a pre-prep step to see what happened. Honestly, it came out really soft and tasty. Will make this again.
I thought this was a good, quick meal. The only thing I would do differently next time is double the sauce since it cooked down while it simmered. I also added tomato paste to thicken the sauce.
This recipe was just okay. I was disappointed that I wasted a good cut of meat because no one really cared for it. I think the tomato sauce is what killed it for our family.
Wow I used cheap chuck steak my husband bought and it was still amazing!! I used fresh mushrooms (a must) and substituted half the olive oil with butter at the beginning. Also instead of red wine I used grape juice with red wine vinegar. Thank you for this recipe - it is an instant classic at our home.
Made this exactly as per the recipe and my husband and 3 year old loved it!!!! thanks Anita
This was fabulous! We also added some tomato paste to thicken the sauce. We will definitely keep this recipe and use it again and again!
I really love this recipe, however, I do prefer the tips medium rare. To that end, I browned the meat, removed it from the skillet, simmered the remaining ingredients for 15 minutes, then put the meat back in for the remaining 15 minutes. This was too long. Next time I will brown the tips, remove it, simmer the other ingredients for 20 minutes, then add the tips to the sauce for 10 minutes. Hopefully this will give me the "doneness" that I prefer. I did also add some onion powder and thyme to the sauce. I served it with garlic redskinned mashed potatoes and greenbeans. Delicious!!! Can't wait to make it again!
It was a DELICIOUS change! I made it exactly as the directions were stated, and I wouldn't change a thing! I served them over buttered noodles. Be careful not to cook it too long, or there won't be enough liquid to pour over the noodles!
Excellent! I took the advice of another cook and used sherry instead of wine, added onions...mmmmm good
I used fresh mushrooms instead of canned and threw in a bay leaf as another reviewer suggested, otherwide followed recipe exactly. Will probably make again.
Wow, this was delicious. I too used fresh mushrooms cut in quarters. I also used 1 can diced tomatoes and only about 1/2 cup wine. The key to getting this sauce less watery is to cook it down by simmering it with the lid off on medium heat for about 10-15 min. Thanks for sharing this wonderful recipe!!
Best recipe I've found on here. Loved it, but I did make a few changes. I used fresh mushrooms (saute first) and added 1 diced tomato, italian seasoning, oregano and a handful of chopped onion. I added the onion with the garlic. Wonderful! I served it over mashed potatoes. I highly suggest this. My husband asked to have it added to the regular rotation, which is a huge compliment. I think it has only happened twice before.
This is good as a base recipe. I made a few changes based on other responses. I used fresh mushrooms and sauted them with rough chopped onion and garlic removed. Then browned meat added the veggies back 1 cup of wine and the tomato sauce, bay leaf, and dash of red pepper in a brasing pan covered and cooked in the oven for 1 hour and half.
I made this in the crockpot and it was so easy and delicious. The second time I made it, I threw in some sour cream for some extra richness.
Very good, I served it with rice. I didn't add the wine, and used fresh mushrooms. I also dredged the meat in flour, and I think that's what made my gravy nice and thick.
This was GREAT! Made this last night for hubby and I and he went back for seconds and thirds. That doesn't usually happen on a new recipe. The only change I did was add some thyme and used fresh mushrooms, since that's what I had. Hubby has already asked when I'm making it again.
I have to give this a 'just okay' rating. It was good, not great though. I followed the recipe exact except I used a can of diced tomotes instead of sauce since I didn't have any.
This recipe was great! Made it with garlic butter noodles. Also went with a 17 oz. can of diced tomatoes and 2 8 oz. cans of tomato sauce, 2 bay leaves, 1 TB thyme and 3 TB beef base as suggested and I used Blueberry wine. Tasted great, will make again.
Taste is robust and complex, despite the simplicity of the recipe! The red wine adds a lot to this recipe - I used the full amount suggested. I did make some modifications - for 1 lb of meat, I added 1 tbsp of brown sugar, 2 bay leaves, generous shake of thyme, oregano, fresh basil, fresh baby bella mushrooms vs. canned mushrooms, and 3 tomatoes + 6 oz can of tomato paste instead of tomato sauce. This produces a thick sauce if the recipe is cooked for 1 hour (I used stew meat, so it needed the extra time). Otherwise, with 30 mins of cooking time, I would suggest using 1/2 to 3/4 the amount of tomato + paste.
This was delicious. I realized at the last minute I was out of red wine!! Boy was I mad at myself but luckily I had Marsala wine on hand and it made a yummy substitution! Thanks so much for the recipe!
My16 year old Daughter That has ADHD made this for supper tonight.For her to be able to do this task and complete it helped boost herself esteem. She was able to read and understand the directions. She was so proud of herself.
The sirloin tips ended up being tough in the 30 minutes and tasted bland. The sauce didn't taste right. Seemed like the red wine didn't belong or there needed to be herbs added to tame the red wine sourness. I added beef broth and a bit of tomato paste to save it but that didn't help much. Probably would have been better to grill the sirloin and make the sauce seperately and also tweak the sauce, then add the meat just before serving.
OMG-my son wants this delicious recipe every week.This is the easiest and best ever!!
I was a bit disappointed in this. The sauce was too watery and the sirloin tips seemed overcooked.
This is a very good easy and simple recipes. You can fix in 30mins or less. I did use fresh sliced mushrooms instead of canned. And made a small portion so the ingredients were less. Although I did use about 1lb of mushrooms since I love mushrooms,
I know there is always someone who doesnt like a recipe and for this one it is me. I personally didnt care for the sauce. No one liked it. I followed the directions and it still came out unediable. Sorry but this will not be a keeper.
This is in answer to Jen Jen mostly, because she used the porcini mushrooms. I found a great thing years ago at a spice house and ordered two small plastic bags full, it was not expensive. I made this, but my substitutions were mostly like Jen's and I used 1 tsp of "porcini powder" which I have had for a few years and its still good. Its great to have on hand so wanted to share this with all the great cooks on this wonderful, easy and fun website. I am 87, have been cooking for 70 years, from New Orleans, and you know how we love to cook, but this is the only recipe link that I find to be fun, fairly easy, no big nosy ads, and nice videos, plus the sharing of others changing things around. I got my porcini powder at The Spice House in Chicago.
I’m giving this recipe 3 stars for ease of preparation and because my family liked it. I didn’t care for the taste.
very good recipe, but I like fresh mushrooms,so I added them along with a bay leaf, as suggested before by other reviewers. I also dredged the beef in flour. very good and will make again, thanks Anita
I expected a flavorful brown gravy, but instead it tasted like alcoholic tomato sauce. Not good.
I made this with sirloin. My husband & kids all smacked their lip, and cleaned their plates.
This is such an awesome dinner! I covered my skillet and let it simmer for about 1 hour.The sauce was still watery,so I uncovered the skillet the last 20 minutes or so,and turned up the heat. The result was a delicious,fork tender topping for buttered noodles. I also used fresh mushrooms and compensated by adding alittle extra water,instead of the canned mushrooms with juice.My family LOVES this meal! :)
We really enjoyed this recipe! I added fresh mushrooms instead of canned, chopped onion, and a little cornstarch to thicken. It was really tasty!
Simple, quick, tasty, and versatile. I doubled the recipe with...used pre-cut stew meat, half butter, half olive oil and to thicken it up added a package of mushroom gravy mix. Served over noodles with crescents & garlic sauteed asparagas... the boys did rock, paper, scissors over last portion.
Excellent recipe! Very easy to prepare, and my whole family - kids included - loved it. The only thing I did different was to thicken the sauce a little at the end with cornstarch...it was very watery. Excellent dish - I'm going to email it to my friends!
I tried this one out since I had all the ingredients on hand and found it to be much like making a quick stroganoff...I even tried putting a little dollop of sour cream on the side just to compare the differences. It was good either way! I also did add some onion and thickened my sauce with a roux....next time I'll use less tomato sauce and perhaps try adding in some beef bouillon for extra flavor. Overall a simple meal served with buttered egg noodles and parmesan tossed zucchini.
Great recipe that was liked by my husband and picky children. I used others suggestions and added 1 beef bouillon cube, a bay leaf and thyme. I also thickened the sauce with corn starch at the end and served over buttered noodles. Yum, will make this again!
I love this recipe. I tend to add a few more mushrooms and some chili powder for kick...but this is a great, easy way to impress anyone! I especially like it over brown rice!
I added 1/4 of heavy cream (for 2 servings) to make it similar to stroganoff and a little basil. It came out splendid and it was super easy!
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.
Delicious! I gave it 4 stars because it really needs more seasonings than indicated and I felt like I had to deviate a bit to ensure the dish was full-flavored. I diced and sauteed 1 small onion with the meat. I also used fresh mushrooms and sauteed them separately in olive oil and a bit of the red wine. Because I used more beef than specified, I mixed all the "sauce stuff" (to which I also added 2 tbsp of brown sugar) into the sauteed mushrooms and poured it into the skillet with the beef and onions.. this made it a lot easier to work with. Like others, I felt the sauce needed to be thickened. I mixed about a 1/2 cup of water with some cornstarch and poured it slowly into the skillet the last 15 minutes of cooking. This was soooooo good served over brown rice and with buscuits (gotta sop up that sauce!).
Sorry, not for me! I was excited to try this after the great reviews, and followed the recipe exactly. The meat soaked up none of the flavor, and it just tasted kind of weird. My carnivore daughter wouldn't touch it after the first bite. Might be okay for some, but not us.
This recipe was tasty, it would have been tastier had I not read reviews and made so many changes. I started off with just the ingredients listed in the recipe, and it smelled AWESOME! Then I started putting in things suggested by reviews like "lots of tyme", "Beef bullion", "Brown Sugar", and "wostershire sauce", NO THANKS. What I do think COMPLIMENTS the dish is; onion sauteed with garlic, extra wine, and some butter at the end. Adding too much changes the entire dish!
This was so yummy! Like many people I often just need a jumping off point for a recipe, so I didn't stick to the letter of the recipe. If you don't have red wine on hand, may I suggest replacing it with 1/3 cup balsamic vinegar. Awsome!!
I used water instead of wine(because I don't like it), and added sauted green bell peppers and onions(1 cup of each) for extra flavor.
Came in late last night after soccer practices and games, the computer was down so I couldn't access allrecipes to get my recipe and I just tried to remember the best that I could. After I mixed in the ingredients, the computer comes back up and wouldn't you know, I had combined two different recipes. I will be posting the same review for both because it worked great. I used fresh mushrooms and one can of beef broth, added thyme. I think the sirloin maybe was a little dried out and next time I wouldn't brown as long as I did or even better I think I will make it with beef tenderloin. The sauce was great when combined with the other recipe (see reviews). Went great with Yellow Tail Shiraz Cab and I actually used a straight Shiraz instead of burgundy in the recipe (the other recipe). Sorry for the very confusing review -- It is just a very good recipe.
Sorry, I just didn't care for this. Not enough flavor alone with these ingredients. I ended up adding a whole bunch of other stuff to this so that the family would eat it. When cooking this kind of meat it is good to cook in the crockpot all day so the meat will just melt in your mouth.
I tried this last week and it was excellent. I will do this recipe again and again. It is especially good with buttered noodles
I used sirloin, fresh mushrooms and onions. This was gross when I tasted it. The wine flavor was overwhelming and there was no salt at all. I added a half a can of tomato paste, 2 boullion cubes and some salt. MUCH BETTER, but still not SUPER. I doubt I will make it again.
This was so easy and so good. I had 2.5 pounds of meat so I used more tomato sauce, wine, and garlic. I also added in a little chopped onion with the garlic and beef. I put a bay leaf and a little oregano in the sauce while it simmered and served it all over mashed potatoes. I'll probably make noodles for the leftovers.
This way yummy and easy. I will make it again. I wish i could give it 3.5 stars. It was good but nothing to get all excited about.
This recipe is healthy and tastes great, but I changed it so much it's difficult to rate the original recipe. I increased the amounts of garlic to 3-4 cloves, tomato sauce to 1 cup, and red wine to 1 cup. I added a can of tomatoes, a 1/3 can of tomato paste, used fresh shrooms and added onion. I also added oregano, rosemary, sage, thyme, and bay leaves. I sauteed the garlic, onion and shrooms, then added the spices, and then the beef. Added the rest and then simmered for 1.5-2 hours. The simmering time to reduce all the extra liquid is key to make a rich sauce!! Very tasty.
We liked it, but it was tasting a bit bland. So, I added some soy sauce, onion powder, Montreal Seasoning and a little Kitchen Bouquet. Then, towards the end of the cooking time, added Tapioca to thicken up the sauce. Served over egg noodles. The meat was very tender.
Made this for dinner last night. Giving it 4 stars simply because DH really enjoyed it, so I will be making it again. As others have stated, found this a little bland as it was cooking. I added worchestshire sauce, A-1 sauce, and 3 beef bullion cubes. This helped. Used beef broth in place of the wine. I used sirloin steak, but simmered it covered for about half an hour and then uncovered about 20 minutes to allow the sauce to thicken. The meat was very tender. It was a little salty, but I may have put too much on when I was seasoning the meat. I didn't really care for the tomato taste, may cut the tomato sauce in half the next time. Stirred in sauteed onions because we like onions and mushrooms with steak, which, of course, the kiddos picked out.
This was okay, nothing special, even with fresh mushrooms. Definitely would benefit from the addition of herbs.
