I am quite impressed with this recipe, although I did change a few things the second time I cooked it. I cut back slightly on the paprika to 3/4 tbsp as I felt 1 tbsp was somewhat overpowering. I've never added the poultry seasoning - just a sprinkle of montreal steak spice in lieu. I felt it needed more broth, but rather than add two packets with two cups of water, I simply added one packet to 1 ¼ cups of water to avoid the extra salt. And I added more minced garlic rather than garlic powder. Fresh sliced mushrooms and finely chopped onions topped off this recipe. Once cooked, I thickened it slightly with cornstarch – goes great with mashed or riced potatoes. I felt I was eating from a fine dining restaurant!
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