I agree with reviewers who say this is a great, basic recipe Equally, I concur with those who say the resulting flavor, as the recipe is written is pretty bland. I've been making a similar recipe for some time , and logged on to double-check cook times. I'd like to suggest a few easy tweaks to remedy the plainness of the recipe. Beef, pork, lamb, or some smoked sausage would work well as a filling, but be sure to season the meat first and brown in a separate skillet. Personally, I like to add Montreal Seasoning to the beef choice, and I do so with a fairly heavy hand since my family prefers more robust flavors. A pinch of ground cloves also heightens the flavor with beef, but be conservative with it. If using pork, I'm more inclined to use sage or poultry seasoning to taste. For lamb, I prefer thyme and a bit of rosemary. Ground black pepper, and lots of it, is a constant, regardless of the iteration. Also, instead of beef bouillon cubes, which are fine, I add dried French Onion soup mix for more of a kick, but a can of condensed Cream of Mushroom or Celery soup would also be an easy flavor boost for milder palates. The presentation always wins oohs and aahs from guests and I love that about this recipe. Also, it really lends itself to individual interpretation and variety.
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I agree with reviewers who say this is a great, basic recipe Equally, I concur with those who...