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May 22, 2012 on FoodNetwork.com
“I've made this recipe twice. The first time, I thought that the red wine flavour was overwhelming, but that the dish had potential. So the next time I made it, I swapped the amounts for the stock and the wine (i.e., I put in more stock than wine), and it was perfect. It had a really nice, rich, deep flavour, without being overpowering.