I've made this on a couple of occasions and I love it, especially when chilly fall days set in. I've made it as is with great results, I've doubled it with no issues and I've tweeked it to my particular tastes and each time it comes out great!
In my most recent version, I changed up the spices a bit and included some smoked paprika and a teeny bit of chili powder and thyme. I also added about a tablespoon of my favorite hot sauce in with the eggs and beat them to mix it all together before adding it to the meat mixture.
Rather than adding the onions with the meat to cook, I dice them and add them to the drippings with 8oz. of chopped mushrooms and 1-2 tablespoons of butter. Instead of sherry, I used Madiera wine. Increase the flour by 50% and after adding the broth and wine, I add 1/2-3/4 cups of milk. The little bit of extra richness is wonderful.
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I've made this on a couple of occasions and I love it, especially when chilly fall days set...