Reviewed: Feb. 10, 2006

This was darn close to the real thing, my husband goes to Germany all the time and he should know. I followed the recipe to a "T", but you were right I should have made a double batch we finished it off and then we were looking for more! The kids loved it too! If I were to make it again I would probably put it in the oven to bake just to soften the meat a bit and to make the process easier. Thanks for a great addition to my recipe box!

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LOVECED

Cooking Level: Expert

Living In: Hauppauge, New York, USA

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Reviewed: Jan. 20, 2006

I followed the directions, cooking it in the oven. My husband really liked this...the kids didn't. I served it with salad and crusty bread. (Could have used more gravy).

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NVRMIND789

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Reviewed: Jan. 19, 2006

This was awesome! My husband loved it and even the finicky kids (7 & 2). The things that I did differently. I sauteed real ginger an onions with the the steak. And, I used the baking method. I used sirloin. The meat came out so tender. Not quite sure if it was because of the baking or the quality of meat (from OMAHASTEAKS.com) One thing i would do differently this time is add some flour to make the sauce thicker. Oh, and I also doubled the sauce ingredients to make lots (and it did!)

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mcds

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Reviewed: Nov. 18, 2005

This recipe sounded really good. I really wanted to like it b/c of the recipe & the ease of making it. And we did like it. But just okay. DH said he wouldn't miss it if I never made it again but would eat it if I did.

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BROOKOVERS

Cooking Level: Expert

Home Town: Columbus, Indiana, USA

Living In: Wahiawa, Hawaii, USA

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Reviewed: Aug. 21, 2005

This is the exact same recipe that my mother has made for years! Fantastic taste, quick and easy, great over egg noodles. The only difference is that my recipe calls for a tablespoon of chopped onion, otherwise, exactlyt the same. My husband loves it...

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Paula

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Reviewed: Aug. 15, 2005

Disappointing. I am not sure if my vinegar was too strong or my tastes just off but it was way to tangy for us. Tasted more like vingegar then anything. Also the recipe made a vary small amount.

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NSJOLIN

Cooking Level: Intermediate

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Reviewed: Jul. 10, 2005

We increased the Ginger to 1 teaspoon and increased the Black Pepper. We loved the light sweet taste. This has tenderness you can use a fork to cut it with! We will add this to our list of dinner choices!

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CHEFBECKY

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Reviewed: Jun. 26, 2005

Unbelievable! Makes so much gravy (which I love) and makes the meat tender, not chewy at all. Thanks Kathy!

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SYDLY

Cooking Level: Expert

Living In: Burlington, Ontario, Canada

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Reviewed: May 25, 2005

So good!! I only had a packet of turkey gravy mix but it turned out very well! I served mine over potatoes and threw some frozen peas in at the last 5 minutes of cooking. Well make again and again!

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SYDLYY

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Reviewed: Apr. 22, 2005

I followed some other reviewers & cooked meat with fresh onion first. Also tossed meat in flour so that the sauce would thicken up. We all loved it, even the 3 & 5 year olds.

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DV2

Cooking Level: Intermediate

Living In: Banks, Oregon, USA

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Reviewed: Apr. 18, 2005

Have used this recipe for years successfully. A few hints: use 2 T. dry minced onion instead of onion powder; increase ginger to 1 tsp. (or use fresh grated ginger for more bite); add button mushrooms. My family loves this served over buttered broad noodles.

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AbbyNormal

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Niagara Falls, Ontario, Canada

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Reviewed: Mar. 19, 2005

This is very good. I had to use sirloin tip steak, added a small thinly sliced onion during the last part of meat browning. Covered & baked at 350 and later turned it down to 300 and it was still simmering plenty. Took less than 1.5 hours and meat was very tender. Served over noodles, but rice or potatoes would also be good. Thank you, Kathy from Susie

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SEBC

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Germantown, Tennessee, USA

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Reviewed: Mar. 12, 2005

Place all of the ingredients for the gravy in a blender or food processor. Blend well then add 20-25 gingersnaps to the blender and blend well. Add to the neat along with a handful of golden raisins.

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MEMAEFEL

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Reviewed: Feb. 20, 2005

I had no idea what to expect, and when I tasted the sauce before adding the meat I got a little scared. But an hour on the stovetop turned this into a pretty tasty dinner! Served with boiled red potatoes and corn (I didn't think my husband would like the gravy on rice, noodles or mashed potatoes).

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Feb. 8, 2005

This recipe is excellent. I baked the meat instead after browing it and the meat was so tender and juicy. I could not stop eating it!!

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JMBRJB

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Reviewed: Jan. 16, 2005

Well, if I measure my daughters reaction, I'd have to say this is a big winner. At 10, she's my worst food critic. In this case, she said "Dad, I hate to tell you this . . . but this is actually good." :-)

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Mike-Deb-Medina

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Reviewed: Dec. 20, 2004

This was OK. Too sweet for my liking. Wouldn't make again.

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Ellie's Mom

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Reviewed: Dec. 1, 2004

I had to make a few substitutions based on what I had on hand: added 1 tbsp of beef bouillion and 1 tbsp cornstarch to the water as I had no gravy mix, used onion flakes instead of onion powder. Also marinated round steak strips in olive oil, red wine vinegar, salt, pepper and garlic powder for 3 hours before browning. Then placed in crockpot with remaining ingredients (including more vinegar). This was a great way to make an inexpensive steak very tender. The sauce was not thick (as I didn't have the gravy mix), but still tasted good over brown rice. Next time I would try more vinegar for a more tangy flavor and also use the brown gravy mix to see if it adds more flavor. Overall, an easy different way to cook steak.

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TARA1218

Home Town: Rochester, New York, USA

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Reviewed: Nov. 16, 2004

This is a wonderful, flavorful dish for a cool winter night. I can't believe how easily it went together and the smell while it cooks is devine! I think next time I will double the recipe for more leftovers. I'm sure this is the type of dish that will taste even better the second day. Thanks Kathy!

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Trishinomaha

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Nov. 10, 2004

This was a very good recipe! I doubled the recipe for our family of 4 to make sure I had leftovers. The only thing I did different was to cook in my stovetop pressure cooker with regulator rocking slowly for 20 minutes....instead of simmer in a pan for 2 hours. My whole family thought this was an excellent meal. I baked fresh biscuits and served it over them with green beans on the side. The sauce had an excellent flavor and the meat was very tender. I will definitely be making this recipe again in the very near future!

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KathyLP

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