Reviewed: Jul. 13, 2009

This is my favorite meal that my grandmother makes. I wasn't sure if this was the same recipe she uses because she doesn't use beef stock, she uses water instead. She also uses cube steak because it "soaks" up the marinade better. Aside from that, the smell and taste was the SAME! I will be making this again and again!!

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Celeste

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2009

Mmmmmmmmmmm.......nuff said!

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Girlmom

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Orlando, Florida, USA

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Reviewed: Feb. 14, 2009

Very authentic tasted like my mothers. I felt the marinade was not a enough so I added two cups of broths and 2/3 cup of vinegar.

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VRDennis

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Reviewed: Dec. 31, 2008

Very easy to make. Meat was very moist. I cut a london broil that I didn't have time to grill. The only downside was that the vinegar gave it such a tangy taste. I had to add a pinch or two of sugar to calm the taste down. It worked though. I served it over rice. Not a spoonful left in the pan so I think it went over well!

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BunkyBoss

Cooking Level: Expert

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Reviewed: Jun. 17, 2008

Very good recipe. I used a beef chuck pot roast and cut it up into cubes instead. I marinated it for about 5 hours. This one is a keeper!

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fmonroe82

Cooking Level: Expert

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Reviewed: Apr. 9, 2008

This came out great.Meat was a little tuff,not the recipies fault.Will make again.

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jennyp

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Feb. 4, 2008

I loved it! It smelled so great while it was marinading and was delicious with white rice. I can't wait to make it again.

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RRIVERA192

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Reviewed: Jan. 17, 2008

Authentic, delicious, and fast! In the morning, I just put all of the ingredients in a plastic container. Then when it was time to make dinner, I poured the entire meal into a pot & cooked for about an hour. I didn't have any beef stock, so I used water & chicken bullion. It was delicious! I served it with white rice & the entire family loved it. Thanks for a great recipe!!

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