Original recipe yields 6 servings
Based on a 2,000 calorie diet
This was DELICIOUS just the way it's written. I completely disagree that it's too strong. I grilled my steak on the George Foreman grill, sliced it into strips and tossed it in the sauce. The...
I read the recipe wrong and thought it was marinade, so I marinated my steaks in the sauce before cooking them. It was a little thick for a marinade, but it tasted really, really good after gr...
I added 1 tablespoon of butter at the very end to make it more like a french sauce - otherwise, simple. I didn't have beef stock on hand and this was a quick and easy substitute. Thank you.
Great idea, putting wine in powder gravy, but this recipe needs a little work for my taste. It came out REALLY strong, I wound up having to water it down quite a bit, but it did taste very good....
this was a clever idea. I added more wine than water and a little bit of sugar to make it more like a port wine sauce. Also added 1 Tbsp butter at the end. will definately make again.
I added a little minced garlic and butter, but the dry gravy mix made this a little too salty. My husband enjoyed it, but probably won't make this again.
I just made this sauce for my fillet mignon and it is absolutely delicious! I used California Red wine and did add butter to help the consistency. Easy, quick and yummy.