Reviewed: Mar. 5, 2010

Ok, not the best. I had a bell pepper I needed to use up that needed to be sauted as it was past the time when you would want to eat it raw as ti was kind of wilted and wrinkly. So I set out to find a recipe that I could use it with that I had all the rest of the ingredients to and I found this one. I wasn't too sure if I wanted to make it after reading the other reviews but decided to go ahead and give it a try. The recipe was definitely lacking flavor and I had to add a few things to give it at least some taste. After that it wasn't bad although still could use some work.

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Reviewer:

SMILEYCOOKS

Cooking Level: Intermediate

Reviewed: Mar. 29, 2009

I was desperate for an easy recipe with the ingredients I had on hand.... The milk curdled in the pan.. I don't know what I did wrong.

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Reviewer:

erinid

Cooking Level: Expert

Home Town: Northampton, Massachusetts, USA

Living In: Jacksonville, North Carolina, USA

Reviewed: Feb. 25, 2009

I'll try this recipe again - but use cream of mushroom soup instead of heavy cream and cornstarch. I'll also let it simmer longer to tenderize the meat more...maybe try it in a crockpot?

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Reviewer:

Natalie

Reviewed: Aug. 9, 2008

I tried this one with regular rice, and I cut out the peppers, because my husband doesn't like them. We loved it!! The only thing I would suggest is to up the corn starch as you go, it was kinda runny at 1st, so I added slowly and it thickened right up. But we like our cream beef to be thick, so I guess its up to your preferance!!

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Reviewer:

Hollee

Cooking Level: Expert

Home Town: Wellsville, Pennsylvania, USA

Living In: Leominster, Massachusetts, USA

Reviewed: Mar. 10, 2008

I didn't have a few of the ingredients. I subbed evap. milk for the heavy cream, no red peppers, dry ginger and canned mushrooms. But with a little extra worcestershire, some extra evap. milk, and ginger I thought it was tasty. It was kind of like a stroganoff with a little zip(think vinegar). Not bad for stew beef.

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