Fraulein Recipe Reviews (Pg. 1) - (180828553)

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Beef Tips

Reviewed: Oct. 27, 2013
This is a nice &simple recipe that gives you much bang for minimal effort. I heeded other reviewers' warnings about salt & skipped the worsch &soy sauce. I basically browned (just 1 lb of) the beef as instructed & then deglazed the pan with 1/4 c white wine. I then added the additional 3/4 c of liquid in the form of water. Once that thickened with the brown gravy mix I added the beef back into the pan & simmered for about 45 minutes. I combined a few ideas from Chef John's Classic Beef Stroganoff recipe as I made this one.I think that how much liquid you put in the pan should be dictated by how long you plan to let it simmer...I ended up having to add another tbsp each of water& wine towards the end to give myself a bit more sauce. I will absolutely make this again...the recipe is pretty versatile as far as add-ins & side dishes & spices go. I would like to try to add some different spices-this time I just used garlic. This would be really good over mashed potatoes with a side of Yorkshire pudding.
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Chef John's Caramel Chicken

Reviewed: Oct. 7, 2013
So very tasty! I've made the recipe to the T, as well with a few modifications and it always turns out fantastic. To ensure the sauce comes out nice and thick in a timely fashion, I drain the liquid from cooking chicken in the pan before I add the 1/3 c sauce. Then I whisk some cornstarch into the remaining sauce. The salt in the various sauces can add up so I use low sodium soy sauce. When I've not had fish sauce I've used Pad Thai sauce. When the chicken is done cooking, I've put it on a cookie sheet and let it sit under the boiler for a few minutes, which further caramelizes it & gives a little bit of a crispier texture. I usually serve with Basmatti rice.
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