This recipe was just okay. I doubled the onion and the garlic and I'm really happy I did because I think the meat and gravy would have been way too bland without it. The meat was a little dry but not terrible. The gravy really helped with the dry meat. I think there was a good amount of gravy for the amount of meat. I'd use this recipe again as a guide, but I'll make quite a few changes. I'll definitely add some rosemary, and maybe a few other spices, maybe 1/4 c or more red wine to deglaze the bottom of the pan which will help make more gravy, keep the onion and garlic doubled, and let it cook a little longer. The longer and lower it cooks, the more moist the meat will be. I'm pretty sure the meat was dry because it didn't cook quite long enough. My husband and sister really liked this recipe but they agreed it was missing something.
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This recipe was just okay. I doubled the onion and the garlic and I'm really happy I did...