I have not actually used this recipe, but with the exception of the onion powder the ingredients are exactly the same as my version, but I cooke mine differently. I'm an army brat and have been eating this dish for 40 years. My kids eat it and always ask for it. We usually eat it for breakfast but sometimes have it for dinner. Having made it for years I don't measure but I cook the ground beef adding salt and garlic powder or adobo seasoning, then drain it. I remove the beef from the pan and make a roux with flour and butter, stir in mik plus water or chicken broth. I add chicken boullion paste to the sauce, seasoning to taste, and then add the beef back to the sauce. Really good over buttered toast.
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I have not actually used this recipe, but with the exception of the onion powder the...