3-4 stars for me. Loved the gravy, but I did a smaller roast and it got a tad dry-my fault. However, do as the other reviewers and do not add any vegetables besides maybe onion/mushrooms to the gravy at the beginning-my gravy tasted just like stewed carrots to me. Served with mashed potatoes. Also added a couple of tbsp of ffat free catalina dressing to help flavor the sauce! Will re-review ater next try!

Great! Added some bread crumbs to enhance the texture of the filling and prevent 'runover' by just sprinkling them over the top. Also used a porcini mushroom balsamic viniagrette to coat the bottom of my baking dish and drizzled over the top. Did 1 and 1/2 large containers of white button mushrooms from WalMart and could've sone 2 but ran out of room in the pan. They were the first thing gone on Christmas Eve with requests for more!!! Also, omitted the garlic (hubby hates it) and didn't saute the tops, just the stems with onion, then baked in a glass 9 x 13-turned out great!

Use the extra seasonings and 1 can of biscuits--but this is so awesome!!!

Good recipe and reminds me of my great-grandmothers stuffed cabbage. I yook heed of other reviews and added a can of stewed tomatoes, and went for chick peas for beans. I think they could be omitted though and I didn't use any cumin. Held off on adding any water until all ingredients were in, and added 6 boullion cubes. Also, added some carrots, just because thats how my grandmas sauce was. Defintely make again.

ok-but not any better than the instant. And no slow cooker to clean!

Great recipe! You can make this in less than 15 min by using pork cutlets and 1 pan on the stovetop. Use a plastic bag to combine flour and seasonings, and then shake to coat pork chops. Brown in pan with cooking spray and a little butter/margarine. Once browned on both sides, add broth (I used chicken b/c its what I had on hand) and let simmer. I added mushrooms here too (if using onions, do before). Then pull off heat once chops are cooked and stir in sour cream. Serve! PS-save flour from bag and use it to thicken your broth before you stir in sour cream. Goes grat with crusty bread, rice, or noodles for extra sauce.

A great recipe-but did it a little different....I couldn't pund my chicken breast that thin so I browned them in the skillet with the butter first then removed them to a baking dish. Then I added mushrooms and the green tips of scallions to the pan and made the sauce, more than doubling the sauce recipe (it is so yummy). Then moved the breast back into the pan to let it all simmer together. Add the lemon juice at the very end. Then transfer breasts back into the dish, cover with sauce, and move to the table to serve! If you like your sauce thicker, you can use some of the excess flour from coating the chicken to thicken it, just make sure you let it bubble and cook so it doesn't taste raw. Will be making again!

This is an incredible tasting recipe for the little amount of effort put in. Follow the recipe to a "T" and don't make and changes and you have yourself an easy, hearty dinner. My husband is a bear about chicken recipes as he didn't eat much growing up, but absolutely loves this! He requests it at least 1x a month.