I have made this recipe several times with beef or lamb, adding some herbs to complement the meat (usually Italian seasoning with beef and rosemary etc. with lamb). I put everything in a casserole dish in a moderate oven for an hour or so, adding the bulgar 30 minutes before we want to eat. Most of the time I don't even bother to brown the meat (saves on all that butter) and I always use tinned tomatoes. Easy and delicious!

Reviewed On: Aug. 15, 2003