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: Woodbridge, Virginia, USA

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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

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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

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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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