This recipe was overpowered by the chili seasoning creating a "store bought" flavor. Suggest using only half packet or creating one using spices separately. Also, two cans of whole tomatoes was unappetizing. Perhaps one can of whole and one can of crushed would help. I have a family that eats just about everything. They asked that I not repeat this one. Won't be making this again.

Reviewed On: Nov. 1, 2008

This was just fair. I thought the tomato soup overpowered with a preserved flavor. I needed to add 2 1/2 cups of beef broth to eliminate the gelatinous texture. Also agree with other reviewers, this needed potatoes or barley. On the plus side, the beef was very tender. Likely won't make this again.

Reviewed On: Mar. 9, 2008

I doubled the sauce as others had suggested, no change in the recipe and finished in the oven. We were very dissappointed. The steaks were tender however the sauce was so overpowering and tasted of too much worcestershire and concentrated onion soup. I think it would be better with half onion soup and half beef broth to tame it some and perhaps a bit less worcestershire. With a few changes I think this could be very good. Perhaps reconstituting the onion soup would help.

Reviewed On: Jan. 29, 2007