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Reviewed: Oct. 11, 2008

Was awesome! Made plain ol boring ol ground beef into a fancy dinner. The flavors were so deep, it tasted like something I would be ordering, not making. I loved this dish. Oh, and ps, leftovers were just as good.

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75swife

	Cooking Level: Intermediate Living In: Winfield, Kansas, USA
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Reviewed: Oct. 6, 2008

This was a great way to use ground beef differently. Served it with the Brazilian white rice and added more salt and pepper for tast. Also, I was glad I used extra lean ground beef because there wasn't much direction for draining the meat so I didn't. It was almost a little too greasy.

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Jamie

	Cooking Level: Intermediate Home Town: Chico, California, USA
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Reviewed: Sep. 25, 2008

whole family enjoyed this dish. I topped it with parm.

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Reviewer:

heather


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Reviewed: Sep. 22, 2008

I added a small can of tomato sauce to this, we like a more tomatoey base. Very good flavor!

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fasteddie85


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Reviewed: Sep. 19, 2008

Not bad but it was missing something just not sure what.

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Cathy G.

	Cooking Level: Expert Home Town: St. Catharines, Ontario, Canada Living In: Thorold, Ontario, Canada
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Reviewed: Aug. 19, 2008

I really liked this. it was different than what I imagined it would be, but in a good way. I made these changes: cut recipe in half (4 servings), 2tbsp dry parsley in place of 1/2c fresh, whole can of diced tomato rather than half, added some cinnamon, no green pepper, beef stock in place of red wine, and I cooked the rice with it all after it was done simmering... to do this I added 3/4c rice and remaining 1.25c beef broth, stirred it together, then cooked until rice was done. I like to mix rice in with things like this because it lets it soak up the flavors.

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cecelia

	Cooking Level: Intermediate Living In: Lansing, Michigan, USA
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Reviewed: Jul. 21, 2008

This is extremely Good! I made it as written except I added salt and pepper.I served it with white rice and yellow rice.I liked the yellow rice better.This dish has a very South American flavor to it.My 17 year old also loved it. She said it tasted like pepper steak.This recipe makes 8 generous servings if you use 2 cups of rice.

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Lillian

	Cooking Level: Expert Living In: Long Island, New York, USA
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Reviewed: Jul. 17, 2008

We all LOVED this dish! With the exception of adding additional salt,pepper, and garlic powder (which I do on almost all recipes) I followed to a "T". My 8 year old ate 2 huge bowls and I'm too embarrassed to say how much my husband ate. Thanks for the recipe! I will definitely be making this one again.

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Sammy

	Cooking Level: Intermediate
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Reviewed: Jul. 16, 2008

Let me preface my review by stating I've never heard of this dish before, so I have no basis for comparison as far as "authentic" goes. I stumbled across it and thought it looked like an interesting ground beef recipe & decided to give it a try! As I am the first reviewer, I really tried to not alter it. However, I detest celery, so I did leave that out. I also was forced to use dried as opposed to fresh parsley. Everything else was the same (ok ok, I couldn't resist adding more garlic, as usual). It's pretty good! It was a little bland for my tastes, but that could have been partially due to no celery and the dried parsley. I also used a sweeter red wine and I'm not sure how a merlot or cab would affect the flavor. I added some sea salt when I served it and that was a nice touch. Thanks, Woman Whisking, for a different way to use ground beef!

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Reviewer:

lovestohost

	Cooking Level: Intermediate Living In: Pittsburgh, Pennsylvania, USA
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