5 stars for being a good and flexible recipe, an improvement over how most folks make this dish in my state of WA. Most local recipes require all the milk at the same time. That never made the sauce this good. What I love about the method described in this Dad's... is that this way makes a better gravy, with the milk used for two steps, the deglazing and then the thickening.
I did modify: here's how:
1. I always put a tsp of Olive Oil and start to caramelize onions BEFORE I put the ground beef in so that I never have undercooked onions.
2. I chopped one fresh clove of garlic and added just after the beef.
3. I substituted "BetterThanBouilllon" BEEF for CHICKEN bouillon.
4. I added 1 TBL worcestershire sauce.
5. I added 1 TSP Creole Seasoning Mix.
The flavor blend of the sage, butter, Creole, w. sauce and beef with 2% milk was truly unique and palate pleasing. It made this go from a customary to a surprisingly delightful surprising twist on a favorite. Finally, I used a cast iron skillet, which may have added to the texture and flavor balancing so nicely.
Thank you for superior steps in preparation for the perfect texture.
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5 stars for being a good and flexible recipe, an improvement over how most folks make this...