For anyone reading this who is fairly new in the kitchen-- don't think you can get away with cutting the cooking time down just because your sauce has thickened. Cuts of meat like chuck roast have to be cooked low and slow and for quite a long time to melt the collagen in the meat. If the collagen doesn't melt, you will left with extremely tough meat and wonder what happened and then give this recipe a low rating. It took me years to discover this fact about meat.
Because I was short on time, I made the kid-friendly, faster version: ground beef and diced mushrooms (to camouflage the mushrooms to look like the ground beef) with sour cream and egg noodles stirred in. Using ground beef was nice because it cut my cooking time down by 75%. Both of my girls (2 & 5) gobbled this up and my picky 5-year old was oblivious to the mushrooms. BTW-- I discovered a good way to dice the mushrooms: I used my egg slicer and just turned the mushroom once after the first slice then turned the mushroom on it's side to cut the length. Big time saver and worked great! Thank you, Chef John, for another amazing recipe! I plan to make the written, grown-up version for my next dinner party. :D
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For anyone reading this who is fairly new in the kitchen-- don't think you can get away with...