I have not actually used this recipe, but with the exception of the onion powder the ingredients are exactly the same as my version, but I cooke mine differently. I'm an army brat and have been eating this dish for 40 years. My kids eat it and always ask for it. We usually eat it for breakfast but sometimes have it for dinner. Having made it for years I don't measure but I cook the ground beef adding salt and garlic powder or adobo seasoning, then drain it. I remove the beef from the pan and make a roux with flour and butter, stir in mik plus water or chicken broth. I add chicken boullion paste to the sauce, seasoning to taste, and then add the beef back to the sauce. Really good over buttered toast.

Reviewed On: May 10, 2010

My family loves this dish. I always rely on this particular recipe because of the addition of the bacon. I tend to be a little heavier handed with the mushrooms, and garlic, frequently use basil instead of oregano, and I use a dry marasala instead of the sweeter version, but it's a great recipe.

Reviewed On: Apr. 14, 2008

I read the reviews yesterday and thought that the recipe was simple enough so I tried it last night. I'm pretty sure it took me more than 15 minutes of prep time, but I agree with the other reviews that this meal went over well with my husband and kids. I did follow other reviewers' leads and made my own adjustments, chopping the carrots instead of slicing and sauteing them with the green peppers, celery, onion, and of course lots of garlic. Then I added the chicken. I too added a can of diced tomatoes with the juice, cutting back on the broth. I tend to like things a little more seasoned and spicy, so next time I think I would add a tablespoon of cajun seasoning after adding the chicken and use andouille sausage instead of smoked. But all in all with some steamed broccoli on the side, it was a pretty good meal.

Reviewed On: Nov. 29, 2006