Reviewed: Nov. 18, 2009

I'm a complete beginner and this meal has turned out really well both times I've cooked it. It also stores well as a left over for the next day's lunch.

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mroach

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Reviewed: Oct. 13, 2009

Good taste, but alot of work!

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Brittney

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Reviewed: May 5, 2009

This is delicious! My meat and potatoes man and I loved it. I did not add the parsley or lemon zest, but otherwise made the dish as written. I've given this recipe to a few people, and it's always well received.

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Ambo

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

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Reviewed: Apr. 1, 2009

This was delicious! I used regular beef broth and added Worcestershire sauce. I didn't use the lemon zest as I thought would be weird. I think this recipe was a little more work than some, but the flavor was worth it. I took the skins off my tomatoes before chopping them. When it was finished I mixed it up with egg noodles and served with sourdough rolls. A tasty meal I will make again!

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badkitty

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Moreno Valley, California, USA

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Reviewed: Feb. 12, 2009

My husband & I made this for dinner last night and it was very good! However, next time we make it, we will cut down on the amount of lemon rind. We found it too overpowering for us. But, if you like a lot of lemon flavor (which seemed to us a strange combination with beef, but decided to try it anyway) then by all means, use the 2Tbl it calls for. Husband said he would also cut down on the parsley, but he's not a huge parsley fan. I loved the parsley! Will make this again!

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LadyAviator

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2009

Really easy and really good. I didn't have shallots to hand, so I substituted a large, chopped vidalia onion, and added a chopped clove of garlic. It smells amazing while it cooks. Served with mashed potatoes and salad.

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