Steak and Ale

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My husband and I tried this recipe and didn't really care for it. The preparation was fine, but we did not like the taste. My mother used to make a steak dish and she used bell pepper for the gravy and I much prefer the taste of that than the mushrooms. I would not make this again!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

yummy is all i gotta say

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Just had this one for Sunday Lunch, cooked in a cast iron dutch oven. A few comments on an otherwise excellent recipe.

1 We thought it might also be good with a fattier cut of meat, like a stew meat.
2 If this were a "one-pot" kind of recipe, the directions could be modified to first brown the stew meat in the pot, remove and set aside, then continue with the existing directions.
3 For sides, we had carrots (baby-style, cooked in microwave and no potato but a hearty bread or a sweet dinner roll. The former continues the hearty feel of the meal, and the latter provides a contrast to the thick sauce/gravy.
4 We struggled with thickening the sauce. It took longer than we thought and while it wasn't ultimately an issue, a head's up to others - be prepared.

However, I don't want readers to feel that we're complaining - after all, we did rate it 5 stars - rather offering some suggestions and advice. This was a great meal for a cold day (no so cold today, but... and it probably scales well IF you're not scaling up too much. Double recipe is probably manageable, 2 1/2 times is maybe, and beyond that we'd have trouble; YMMV.

Thank you for sharing this with us.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Just made this recipe for my hubby and I tonight - it was delicious! It's so rich (because of the butter and earthy (because of the herbs. I used Blue Moon Belgian White Wheat Ale, which lent the dish a nice flavor without overpowering it.

This would be best served with a crusty bread, though you could also do biscuits like Paula did on the show. I went with a rosemary, thyme and basil beer bread, which didn't stand up to the sauce.

Thanks, Paula - this is a keeper!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

(1CRIMINI OR PORTABELLA MUSHROOMS HAVE BETTER FLAVOR THAN BUTTON

(2 DIRECTIONS SHOULD READ "ADD ALE" etc.