This was pretty good, with a few modifications. Like several other reviewers, I used a can of diced tomatoes with the juice instead of plain tomato juice, ditched the water for a bit extra beef stock, and didn't use sherry. I added a bit of garlic salt to the meat and onions while they were cooking (and also ditched the margarine, the grease was enough for the onions to cook in), and also made sure to drain the excess fat so it wouldn't get greasy later. I also left out the celery salt and pepper and instead added in some oregano, dill weed, and basil to the sauce mix, along with a bit extra worcestershire sauce. Like others, I initially had sauce that was still too watery after the sour cream was added, so I turned up the heat to boil some of the excess away (be sure to stir often if you try this, it will attempt to stick), and then turned it back down to low heat and let it thicken while I made a salad and some garlic rolls. By the time I was done with those (about 7-8 minutes) it had thickened nicely, with no excess watery sauce. I will most likely make this again.
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This was pretty good, with a few modifications. Like several other reviewers, I used a can of...