Well, I didn't even have all of the ingredients, but I can tell that this is a 5 star. I was missing Apricot preserves so I subbed Honey and it was awesome. I amped up the lime juice a little since I figured I needed more fruit/acid flavor. The other thing I changed was using real garlic rather than powdered garlic in the glaze. That may have saved the flavor, but it was really distinctive and will probably still use real garlic in the glaze next time. Next store run will definitely include apricot preserves. Hopefully tenderloin will be on sale.

Reviewed On: Jul. 10, 2009

I omit the potatoes. Best one on Allrecipes site.

Reviewed On: Apr. 25, 2009

Not in love, but perfectly edible. I had a little over 1.5 lbs. of London Broil (round), and cooked nearly 11 hours. Certainly did NOT fall apart, but wasn't tough either. Don't understand needing more gravy as other reviewers were lamenting, as the meat was swimming in soup/ broth. The aroma of canned tomato soup and mushroom soup, mixed, is a bit tinny and I had concerns from the beginning. Took advice and added thinly sliced onion. I knew it needed more, and added Worchestchire sauce, a TBS vinegar (presumably for tenderness), fresh rosemary, fresh thyme, and fresh sage. Added a few odds/ ends dry stuff like Monterey seasoning and garlic powder, but still wouldn't say I would ever need to have this again... I'd suggest that if you really want a 3 minute recipe next time, drive thru. If you have more time, dutch oven method is superior.

Reviewed On: Apr. 13, 2009