This was a very tasty, easy recipe, although I did make some changes: I added more vegetables (1/2 white onion, 1/2 red bell pepper, 1/4 lb sliced mushrooms), reduced the vegetable oil and the condensed soup each by half, replaced the garlic powder with several minced fresh cloves, and replaced the crushed red pepper with a tablespoon of Huy Fong chili garlic sauce. I also cooked the onion and garlic briefly before adding the meat to the pan. It turned out nicely spicy and flavorful with these changes, and the tomato soup/vinegar mixture added a nice amount of tangy and sweet to offset all the chili garlic sauce. I also served it with half the proscribed amount of brown rice to make it lower calorie and more diabetic-friendly, along with a side of tangy purple cabbage coleslaw (an edited version of Angie's Dad's Best, a recipe from this site).
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This was a very tasty, easy recipe, although I did make some changes: I added more vegetables...