Reviewed: Oct. 10, 2009

Very good. I used I whole onion, extra fresh mushrooms, 1.5 lbs of meat, 5 garlic cloves, a teaspoon of worcester sauce. I also used parsley instead of basil. I am using the leftovers in a wrap for lunch. I think I will add some veggies next time.

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Reviewer:

ShannonRenee

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Reviewed: May 17, 2009

Quality meal but I would like to add more seasoning. Also added cornstarch to thicken the sauce.

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Reviewer:

Kaye

Cooking Level: Expert

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Reviewed: Oct. 19, 2008

I made this dish exactly per the recipe, and like a previous poster, I felt this dish is very much lacking in the taste department- very flat and bland. Not wanting to toss it, I experimented by adding about a cup of good red wine, some parsley and Italian seasoning and leaving it cook a little longer. Much better!

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LynneC

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Reviewed: Aug. 6, 2008

YUM!! The only change I made was to add 1 tsp. of corn starch (with about 1 Tbsp. of water) at the end to thicken the sauce. As stated before, this can also be done by adding a little flour at the end. The flavors were fantastic and the meat was very tender. We will definately have this again soon!

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LuvnMitch

Cooking Level: Expert

Home Town: Rison, Arkansas, USA

Living In: Memphis, Tennessee, USA

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Reviewed: May 18, 2008

it was okay, I think that this recipe is a good starter recipe for a great dish. I would add some red wine and worchestire next time and little less basil. overall, pretty good though

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CAJUNPCS

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Reviewed: May 17, 2008

We enjoyed this meal very much, especially my husband. I only had 3/4lb meat ad used whole can of broth. Except that I follow rec. The meat was tender and sauce had a nice consistency. The thickness of your sauce depends on how much flour you allow to stick on your meat. So you may need to adjust your sauce by adding flour at the end or adding more stock while cooking. However it doesnt affect the final outcome.

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