This was excellent! My husband declared it one of the best things I've ever made, and used the phrase "restaurant-quality". I made a couple modifications. I drained all but about 2 tsp. of oil after browning the meat, then added a Tbs of garlic and some sliced onions to the pan. Used a can of beef consomme instead of the bouillon granules, and about half a can of water. Followed the rest of the recipe to a T; made gravy out of the liquids using a heaping spoonful of flour and a couple splashes of milk. Served over rice, but I think next time I'll do egg noodles.

Reviewed On: Jan. 27, 2012

I made this for the first time tonight - followed the recipe to a T, except used diced tomatoes instead of stewed, because that was what I had on hand. It was really tasty, and even my (ahem) culinarily challenged (read: picky) husband had two helpings. We will definitely make this again!

Reviewed On: Apr. 29, 2011

This was positively, absolutely delicious. My husband proclaimed it "even better than the meal [I] had at Capital Grille", which hasn't stopped talking about for months. I used a frenched rack of lamb that we bought at Sam's Wholesale Club and it really couldn't have turned out more perfect. I will definitely make this again - but invite company over next time!

Reviewed On: Mar. 4, 2009