I thought this was very good and my husband loved it - thought it was pure comfort food. Made a few changes but stayed true to the basic recipe. Had 3 to 4 lbs. of marinating steak so used 2 cans of cream of mushroom soup, 2 pkg's onion soup mix, 2 cans undiluted beef broth and an extra half can of water, 2 cans sliced mushrooms drained, and 3 bell peppers - red/orange/yellow. When I browned the meat I sprinkled the meat with ground black pepper and garlic poweder - no salt needed because of the onion soup mix. I then removed the meat and added the broth, water and removed the brown bits from the bottom, then added the mushroom soup, onion soup mix, mushrooms, peppers - mixed well and then returned the meat to the pot. Then put it in the oven and cooked it for 1 1/2 hours - it was done by then and very tender. I used a cash iron pot which can go from stove top to oven to freezer and cooks beautifully.
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