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Found that freezing the meat for 30 min was a wonderful way to make it very easy to get nice even slices very easily.
My family loves this recipe. I used venison instead of beef, Greek plain non-fat yogurt instead of sour cream, portabello sliced mushrooms, and fresh, chopped Italian parsley. If there are any leftovers, they don't last long!
We didn't care for this recipe. I found the sauce to be a little floury and the Dijon taste to be too strong.
Extra Delicious, Audrey. I made on the stove-top for one; using the dried dill (yum!). Made for One Dish Wonders in Cooking Photos.
This was really great! (And I love the fact that it doesn't call for condensed cream of anything soup!) It turned out really smooth and flavorful. I made it with venison, and the meat was tender and moist and not overdone at all (I'm sure beef would be excellent also), the sauce/gravy was a little onion-ey for my taste and needed a bit more dijon zip, I think, so next time I'll double the dijon and cut back on the onion a bit, but that's just my personal preference! Otherwise, it was a total hit. And I'm happy to report the leftovers make an excellent lunch the next day! Thanks for a great recipe!