Flavor: I give this 4*s, ease of preparation: I give 5*s, so since I can't rate 4-1/2*s I'm giving it a 5. I put the meat in (frozen solid) over the dry soup mix and spread the cranberry sauce over as directed. I set it on med-hi for about an hour to defrost the meat some, then brought it down to low as directed. I flipped the meat a few times and towards the end sliced it because it seemed to be cooking unevenly since it's not completely covered in liquid. For the last hour I added about 1TS cornstarch/1TB h20 to thicken the gravy and this worked well. Butter/flour, as written, may have tased better, but to me didn't seem worth the extra cals/fat. The only thing I think I'll do differently next time, and there will be a next time, is to defrost or use an unfrozen cut of meat, and season the meat first, maybe let it sit in the frige overnight with worcestershire, onion and garlic powder, salt & pepper, then proceed with the recipe as written. This isn't something I'd serve to company, but for a busy day it was perfect and the BF absolutely devoured it. Served with mashed potatoes and broccoli as suggested. Some said they prefered rice, which may be good, but I thought mashed potatoes were the perfect side with the gravy. Started it at noon and by 6 it was done- Super simple, hearty meal, good way to use up old pantry items leftover from the holidays!
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