Salvageable? My beef bourguignon is sour-tasting.
So I made the above last night and strained the sauce and refrigerated it. This morning I skimmed the fat from the liquid and went to taste it. It's rather...sour tasting. I used no salt or pepper so far, but I can't fathom how either could make this taste better. (The stock had little salt in it.)
What would you recommend to improve the flavor? I already used tomato paste and garlic, though of course, can always add more.