Reviewed: Feb. 7, 2009

I cooked this during Ice Storm '09. I live in Kentucky and was among the 600,000+ without power. I used a propane campstove so I had to add more time but it worked great. I used beef broth instead of boulion and also added some seasoning salt and a can of whole kernel corn. It turned out great and warmed us up real good- which we needed since heat was scarce right then. LOL. Now that we have power again I am cooking it for dinner tonight, with a real stove.

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Becky

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Reviewed: Feb. 7, 2009

I added one tablespoon of worchestershire sauce, 1 teaspoon of salt and a dash of pepper. Also, when I slightly browned the potatoes and onions, I added a teaspoon of minced garlic. I cooked it over medium heat for 30 minutes, and my super picky husband loved it! I will definently make this recipe again.

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Lisa, Millington, TN

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Reviewed: Jan. 6, 2009

This was pretty good. I think on its own it would be a little bland, but with a few spice additions (garlic, cajun seasoning, a little parsley, carmalized onions, and carrots) it was good. A welcome addition to the rotation. Thanks for posting!!

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Nicole

Cooking Level: Expert

Home Town: Laurel, Maryland, USA

Living In: Cary, North Carolina, USA

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Reviewed: Jan. 2, 2009

Seemed quite bland alone. Followed advice in reviews and added Worcester sauce. I added onion and garlic powder and hot sauce. Also, cornstarch for thicker sauce. Probably won't be making again, even with these additions.

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Stephanie

Cooking Level: Expert

Home Town: Portage, Indiana, USA

Living In: Chapel Hill, North Carolina, USA

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Reviewed: Nov. 15, 2008

My most favorite way of eating this is with potatoes, celery and carrots added. I call it my comfort food. I could eat it all day! After browning the meat I don't drain it at all, I just add in the veggies, season with a little (not too much because it'll all condense down in the end) salt, pepper and a little Montreal Chicken seasoning, water to cover (usually ends up being about 2 cups) and two beef bouillon cubes. After 30 minutes I stir in some flour and serve it on top of rice. It's definitely nothing fancy but it's sooo good!

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Veronica

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Reviewed: Oct. 27, 2008

Great recipe that gets the picky husband seal of approval! For me, a great solution to a fast dinner that uses up what I have on hand! Thanks!

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hmstell

Cooking Level: Intermediate

Home Town: Greensburg, Pennsylvania, USA

Living In: Wake Forest, North Carolina, USA

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Reviewed: Oct. 10, 2008

This is a great starter recipe. I sounded a little bland the way it was so I added minced garlic, corse ground black pepper, and mexican seasoning to the ground beef. I used canned potatoes, carrots and corn for the veggies. It was good for something quick and easy.

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mypini

Cooking Level: Intermediate

Home Town: Eagle Lake, Florida, USA

Living In: Phelan, California, USA

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Reviewed: Oct. 10, 2008

this was just ok. for me it was somewhere between a chop suey and a stew, and the flavor wasn't all that good. Not sure if I would make it again. It's a great recipe for someone who doesn't know there way around a kitchen and is looking to build some confidence.

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pamela

Cooking Level: Expert

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Reviewed: Oct. 5, 2008

This was very bland. I tried some of the suggestions from other reviewers and it became edible but not great. Will not try again. Sorry.

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Karen

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Sep. 26, 2008

Nice quick dinner. I did however make some changes based on a previous review which I think really enhanced the flavor. First, I add do not use MSG, so I substituted the bouillon and water for homemade beef stock (Yum!). I also added chopped carrots, celery and garlic to get some veggys into the meal. And for additional flavor I added fresh basil, parsley, salt and pepper. I also added about 1/4 c. flour to the veggys, sauteed then in the pan for a bit and the added the broth so that it would thicken. The result was wonderful and the original recipe was a nice springboard. My husband and son liked it very much.

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Lynnje

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Reviewed: Sep. 26, 2008

One word: Boring

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VOLTMOIE

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Reviewed: Sep. 26, 2008

This is a very tasty stew-like meal for a chilly fall day. Instead of hamburger I cubed some steak. I also added carrots and mushrooms and some celery. It seemed very soupy so I just added some cornstarch and it turned out thick and hearty. I took some of the suggestions from some other reviews and added garlic powder as well. I served it up with some warm rolls and my husband was a happy man! Very easy to make - I would make it again.

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Sara

Cooking Level: Expert

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Reviewed: Sep. 25, 2008

this recipe was a good starting idea. i made a few modifications. i carmelized 1 small onion chopped and 2 cloves garlic in 1 tbsp olive oil and 1 tbsp butter added the ground beef, cooked until browned, drained off fat. added 3 potatoes chopped into 1 inch cubes, 2 carrots sliced, 1 bay leaf, 3 cups water and 1 tbsp beef stock base and black pepper, parsley, oregano, cayanne to taste. 30 minutes to simmer, 10 to cool and served it with sour dough bread. my kids loved this, the pan was empty.

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stacebakescakes

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Reviewed: Sep. 25, 2008

So Simple and Good. I added 3 carrots. Other than that I made it exactly to the original recipe and the whole family loved it.

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Erika H.

Cooking Level: Expert

Home Town: Pacifica, California, USA

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Reviewed: Sep. 25, 2008

This was just an o.k. meal for meal. It was pretty bland. I think I made the potatoes too small, and the whole thing turned mushy. I will not be making this again.

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tidesox28

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2008

With a few adjustments to meet family needs this recipe is a keeper. What I added: liquid beef stock, diced carrots and celery, basil, parsley, garlic powder, salt & pepper and Worcestershire sauce. I also used flour to thicken it so it had a nice, rich gravy. The kids ate it up.

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Shalaine_1

Cooking Level: Intermediate

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Reviewed: Sep. 22, 2008

This was a very good recipe, but not 5 star. I felt like the recipe on its own was a bit bland, and needed some jazzing up, as others noted. One key step is the browning of the potatotes. Need to add the potatoes to the ground beef when it is nearly browned, to give the potatoes the crispness and color of hash. I also added some seasonings and garlic as noted by others and used a can of beef broth. My 12 year old daughter absolutely loved it...thanked me after the first bite!

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AbeLincoln

Cooking Level: Expert

Living In: Sunset Hills, Missouri, USA

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Reviewed: Sep. 11, 2008

This was delicious! My grandmother used to make this dish when I was a kid and it was my favorite. It's total comfort food. Not fancy, not spicy, just perfect for the kids. Easy to make, too.

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beck1123

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Chesterfield, Missouri, USA

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Reviewed: Aug. 30, 2008

Rather than the beef bullion, I substituted a package of Lipton Garlic and Herb Seasoning. My very picky husband loved it. This dish was very easy to make and we will definately make it again.

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mrs_h

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Reviewed: Aug. 11, 2008

I was looking for something quick and easy to do with a pound of hamburger, so gave this a shot. I used a couple leftover half-bags of hash browns (Southern, diced style) and Campbells beef broth in the soup size can. I also added some garlic (from the jar), some cornstarch to the broth, and a bit of Worchestershire. And found that it was still utterly bland! I think I might add some shredded carrots to it for tomorrow and put it in a crust to make pasties. Top it with ketchup and I think it'll be pretty tasty! Sorry, this sounded pretty good and I didn't want to grade it too harshly because I did make a couple of substitutions/additions. On the other hand, the Southern-style hash browns were perfect for this and didn't get mushy. I put them in frozen. Just wondering if the person who used hash browns that turned to mush either used shredded potatoes, or thawed them first?

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