By ratherbeswimmin' on November 16, 2007
"The Best Recipes in the World; Mark Bittman. Reportedly a specialty of southwestern France. He recommends using Montbazillac, a good Sauterne ,or Barzac. The sauce is described as “nicely but not cloyingly sweet”. Recommended to serve over buttered noodles."
Serving Size: 1 (294 g)
Servings Per Recipe: 4
"I really loved this! Flat iron steaks worked great with this recipe. They only took about 1 1/2 hours of simmering to become tender. The flavor was mildy sweet and savory and the carrots & onion gravy was out of this world. I didn't have any noodles, but served this with good italian bread. Very easy and extremely good. Will be making this again. I'm always looking for ways to cook less expensive cuts of meat and this fits the bill perfectly. Thanks for submitting!"