I made this dish for supper tonight and both my husband and I really enjoyed it. I made it with two substitutions - currants for the raisins (don't like them), and white wine vinegar for the red wine vinegar (didn't have any in my pantry). I do have one suggested change. I felt the sauce was too thick, preparing it with only 3/4 cup of beef broth. I added at least another 1/4 cup of broth and I still felt it was too thick. The next time I make it, I'll pay better attention to the exact amount I use to make it less thick. Mine also came out a little more sweet than sour, but my husband liked it that way. The amount was exactly right for the two of us, so as you said there would be no leftovers, which is just fine with me.