I like that this a a REAL meat version and not just a ground beef dish and that it is relatively simple and quick. That said, it lacks a certain something. The sauce is rather bland, though the wine does add a touch of depth. I noted there was no pepper in the dish so added a touch as the meat was searing. My sauce did not thicken at all from the flour and water slurry so I made an arrowroot slurry (2T 1:1). That helped. Again, not bad, but it is not a favorite. If I make it again, I will add more garlic, course chop my onions, and season with more pepper and maybe some more herbs. May make sauce apart from meat and then incorporate. Maybe I just need to find a slower cooking version.
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I like that this a a REAL meat version and not just a ground beef dish and that it is...