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Reviewed: May 29, 2008

This was good. A little soupy but might have been because I used a chopped onion. I replaced the mushroom with jalepeno since that is what I had on hand. I cooked it on low for 10 more minutes to see if it would absorb the liquid with not much luck.

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Lil Mermaid

	Cooking Level: Intermediate Home Town: Mansfield, Texas, USA Living In: Fort Worth, Texas, USA
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Reviewed: May 1, 2007

I only gave this three stars, but I shoudl probably preface that with the fact that I didn't follow it EXACTLY. I only had rice pilaf on hand..so I used that, without the spice packet. It was pretty bland. I am def. going to try this again, and use more of my own spice,and wild rice. My 1 year old loved it though....and with more spices my 3 year old will too. I agree, great starter recipe.

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Bekki


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Reviewed: Jan. 15, 2007

Boring and bland... thank goodness I read the reviews and then took into account the lazy palates of Americans. For those who want body and flavour, sautee fresh onions, cook rice in stock, add fresh chopped chillies and half a cup of hickory sauce.

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Reviewer:

MissDeeinOz


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Reviewed: Jan. 7, 2007

This was very good. Next time I am going to decrease the Worsteshire sauce as it was a bit to spicy.

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Suzette

	Cooking Level: Expert
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Reviewed: Aug. 16, 2006

It's so easy to make. And everyone I served enjoyed it very much. I would definately make this again and again.

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Amei

	Cooking Level: Intermediate
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Reviewed: Jul. 26, 2006

Good stuff, only I changed it a little. I sauted onions with the butter and steak. I also used a rice a ronie wild rice box mix with the sauce packet. I didn't use the onion powder, garlic powder or worsheshire sauce. I also served it over biscuts which was delicious! guess i changed it a lot. but my kids loved it!

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Alisha

	Cooking Level: Intermediate Home Town: Salt Lake City, Utah, USA
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Reviewed: Apr. 19, 2006

Came out ok, but we did a white wine deglazing and reduction and felt it added just what was needed. We also did not cut up the cube steaks, but left them whole. The recipe was a nice jumping off point.

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Julie R


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Reviewed: Sep. 4, 2005

It was great. And, yes perhaps I would use half of the packet of seasoning or less of the recommended garlic powder. It was a great and quick change

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Reviewer:

ghome


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Reviewed: Mar. 16, 2005

I made this recipe exactly as it was written without reading reviews first. I added the seasoning packet that came with the rice and the dish was excellent. Not too much garlic at all. Not too spicy. Hubby had three helpings and there was none left for lunch!

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MREM


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Reviewed: Nov. 19, 2004

Dish would be much better with a different cut of beef, but it was still great.

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NOCHOCOBO

	Cooking Level: Intermediate Home Town: Warren, Michigan, USA Living In: Ann Arbor, Michigan, USA
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Reviewed: Jul. 8, 2004

The flavours were good but the proportions were not right because my rice was very soggy and that just spoiled it :(

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NLEILA

	Cooking Level: Expert Living In: Woluwe-Saint-Lambert, Brussels, Belgium
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Reviewed: Jun. 25, 2004

Good base recipe, I will make it again with a few changes. First of all I think I will leave the steaks whole next time, as the presentation wasn't very attractive. I also will substitute some or all of the water for beef broth. I'm glad I read the previous review because I would have included the spice pakcet from the wild rice mixture and it would have been WAY too much garlic flavor. Overall we enjoyed it, though, even pleased 2 out of 3 kids. Thanks for the recipe!

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ASHLYNNS MOMMY

	Cooking Level: Expert Living In: Mesa, Arizona, USA
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Reviewed: Apr. 24, 2004

If you use a flavored wild rice from a box, be sure you do NOT add the spice packet. This recipe adds spices, and the combination of worcestershire sauce gives a great flavor. My kids (ages 6 and 4) enjoyed it, and since the meat is cut during prep time, it saves time at the table. I added a 4-oz can of mushrooms, drained. This recipe will feed two adults and 2 children under 6 twice. My hubby had seconds, and we still have enough left over to have another meal. I think it would be great for a potluck. I served this with steamed broccoli and a roll.

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Reviewer:

Johanna

	Cooking Level: Intermediate Home Town: Houston, Texas, USA Living In: Pearland, Texas, USA
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