The beef sauce was really good, we liked it. I used creminis mushrooms and wholegrain mustard. It also called for balsamic vinegar and 2 T of tomato puree. The recipe called for 2 cups of beef stock but I didn’t do that. I wanted it to be a thick meat sauce, not soupee.
It also said to caramelize the mushrooms and onions together using 80 ml of beef broth. Not sure I did that part right, mushrooms just kind of disappeared. Don’t know what he meant be caramelizing them.
There were hardly any leftovers. The salad had arugula in it. Michelle really liked it and the dressing too.
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