Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

Definitely a family favorite. There are never any leftovers!

Ingredients Nutrition


  1. In large skillet, Brown meat on all sides. (meat only if using mushrooms).
  2. Stir in consomme, wine, soy sauce, garlic and onion salt (and mushrooms). Heat to boiling.
  3. Reduce heat; cover and simmer 1 hour or until meat is tender.
  4. Blend cornstarch and water; stir gradually into meat mixture.
  5. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add more cornstarch and water if needed to thicken gravy.
  6. Serve over cooked noodles.


Most Helpful

I made this with 2 of the beef flavor Knorr Homestyle stock concentrates, one regular chicken bouillon cube, regular salt Kikkoman and Holland House brand red cooking wine, which is flavored with 1.5% salt. I agree, great flavor but way too salty. And I like salty. Not sure how switching from corn starch to flour would change the sodium level. I want to try this recipe again with reduced sodium soy, 1 beef stock concentrate and 1 reduced sodium chicken stock concentrate because Knorr doesn't have the beef flavor in reduced sodium, only chicken, and maybe an unsalted red wine. Wondering how I could desalinate my current leftovers...

kvandrunen November 30, 2013

The only reason I gave this 4 stars is because it's too salty as written. I tried using flour instead of corn starch to try and cut the salt and added some milk too which gave the sauce a beautiful smooth and rich consistency but it was still too salty. Next time I'll use half the amount of bouillon and a lower salt variety of both the soy sauce and the bouillon. Other than that it has incredible flavor and texture. I used a box Merlot, it was the perfect choice of of red wine :)

clarissegibson April 24, 2012

Very good, we came up with our own photo too!

Chemaine February 27, 2007

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