First of all, there is NO reason to cook this for 2 hours!!! In fact, I think the beef was LESS salty because I didn't cook it for so long. DON'T ADD THE SALT. It's just not necessary... and I am a certified saltaholic! I'm not sure that this recipe really needs the Worcestershire, or maybe just not as much. I also added a bayleaf and used fresh garlic (and plenty of it). Instead of diluting the gravy mix with a full cup of water, I only used half a cup and I also blended in a tablespoon of cornstarch with the gravy mix before adding it to the beef. I wouldn't use flour. I'd stick with cornstarch. Flour should actually be fully cooked or it can taste too, well, floury. Cornstarch can safely be added just before serving. I served this over mashed pototates. It was good.
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First of all, there is NO reason to cook this for 2 hours!!! In fact, I think the beef was...