This is the real deal. I have marinated the meat and I have also skipped that step. I really can't tell too much of a difference. If you have the time, marinate. If not, don't worry. It still tastes great. I also use a medium onion instead of scallions. I like to add a few cloves of garlic, too. But I add garlic to just about everything. I also add 1 Tbsp of Worcestershire...how can you make Stoganoff without it, right? I also remove the meat after it's browned and then cook the onions. Then I add the meat back to the pan. I also stir my flour (I have also used cornstarch) into the beef broth to smooth it out before adding it into the pan. I am getting hungry typing this. "Honey, guess what we're having for dinner tonight?"

Reviewed On: Oct. 10, 2009

This stuff is awesome! I have made it several times this summer. I would definitely recommend moving the cooked onion/breadcrumb mixture to a separate plate and wilt the kale without it in the pan. I add about a cup of chicken stock to the pan with the kale to help often it up a bit. Add the breadcrumb mixture just before serving that way it won't be soggy. Delicious.

Reviewed On: Oct. 5, 2009

MMMMM...good! I had to make this twice to get the sugar/vinegar ratio right, but once I did it really tastes great. My wife said it tastes like KFC. Tastes even better the next day. Oh, and just a dash of celery seed for that extra kick.

Reviewed On: Oct. 5, 2009