OMG, I can't stop eating these. They were so good. I took the advice of other reviewers and lightly sprinkled onion powder, garlic powder and seasoning salt on them then baked for 35 minutes before adding the sauce and baking again. They were so moist and finger lickin' good! A definite keeper. Thanks Joan.

Reviewed On: Mar. 28, 2011

This is so delicious and well worth trying. I bought a London Broil (on sale at my grocery store) and cut it into large chunks. Then I sauteed it as directed. Like others suggested I added my sliced peppers to the crock pot an hour before serving and the peppers were tender but not mushy. I used both red and green peppers to make it colorful. The meat was so tender and flavorful. It went great over rice and my hubby cannot stop talking about how great it was. We had left overs for dinner the next night. Definitely a keeper. Thanks for a terrific recipe.

Reviewed On: Mar. 24, 2009

This soup was out of this world! I did find that I had to use a whisk after I added the flour and slowly poured in the chicken broth. I took the advice of another reviewer and added a little sour cream just before serving. It was delicious, even better the next day. My husband and I loved it! Thank you.

Reviewed On: Mar. 3, 2009