My husband really loved this and I liked it as well but it is salty. I'm not dinging the recipe for it because I knew it would be...the reason for 4 stars is because I changed things up quite a bit. I used 1 1/2 pounds of stew meat, added a can of beef consomme, a 1/2 a pound of fresh mushrooms quartered instead of canned, a clove or 2 of garlic, about 3/4 of an onion sliced and some red wine for deglazing. I used one can of milk instead of water and 8 ounces of egg noodles. I browned the meat in some oil in a cast iron pan, removed it and then lightly sauteed the mushrooms and onions, adding the garlic at the end. Deglazed with the wine - added the meat back in and the rest of the ingredients (sans egg noodles). I cooked in my pan for about 2 hours on 375. Next time I will try 1/2 the soup mix to try and cut back some of the salt use only the recommend pound of meat and I will cook it at 350 for a couple hours.
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My husband really loved this and I liked it as well but it is salty. I'm not dinging the...