This is a good base recipe. I doubled the sauce and used 1 (18.7 oz.) can of Campbell's Zesty Tomato Bisque (which cut the tomato soup in half from original recipe), 1/2 large onion cut julienne style, 2 beef bouillon cubes dissolved in 1/2 cup hot water (crush them first), 2 TBS. Chinese black vinegar, 1-2 TBS. fresh grated ginger (I only added 1 TBS. but I think 2 might be better), 1 tsp. Chinese 5 spice, about 1 TBS. or so of sugar to off set the acidity,and used a little cornstarch and water to thicken the sauce. My family loved it. The recipe was greatly modified but as written it seems like it would be kind of bland and my family loved the end result.
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This is a good base recipe. I doubled the sauce and used 1 (18.7 oz.) can of Campbell's Zesty...