Reviewed: May 15, 2013

This was not good at all!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SylarsMom

Cooking Level: Intermediate

Home Town: Oconomowoc, Wisconsin, USA

Living In: Spanaway, Washington, USA

Reviewed: Feb. 12, 2013

I rated this recipe 3 stars, because it did not have much flavor. If someone can come up with other things to spice it up with please rate and give some tips. It definitely has potential, not any of the other tips helped. As with all the other recipes I always look at the reviews before making the dish. This one missed the mark and our kids also gave it 3 stars. First time I've ever had to give less that 5.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Babs

Reviewed: Apr. 30, 2012

Excellent weeknight meal! I used a ground grainy mustard in place of Dijon, and served it over buttered noodles...very comforting dish!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

Reviewed: Jan. 11, 2012

We didn't have dijon mustard on hand so we just used regular mustard, and it still turned out tasting really well. I also substituted the rice for egg noodles... I feel like that really made the dish :D

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Brittney

Cooking Level: Intermediate

Living In: Waynesburg, Ohio, USA

Reviewed: Nov. 13, 2011

tastes like strogenoff

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

hwiedenfeld

Cooking Level: Intermediate

Home Town: Quinton, Oklahoma, USA

Reviewed: Aug. 21, 2011

This was good; mustard taste was not overwhelming, but it was strong. I'll make this again, but I may 1/2 the reccomended mustard. I liked serving this over rice.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Katherine

Cooking Level: Intermediate

Home Town: East Lansing, Michigan, USA

Reviewed: Feb. 14, 2010

This has been a favorite in our house for quite sometime..When I first started making is I used the sirloin tip, but since have switched to stew meat and cut them down to smaller bites,and cook over low heat witha couple of cans of mushrooms, garlic, and seasoning salt, and the onions so pieces are tender and flavorable. I usually try to double the sauce part so it is like a suace for the rice. I do put soy sauce on the table. My picky eaters seem to do pretty good with it. So I think its a keeper in this household

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SHAY672

Cooking Level: Intermediate

Reviewed: Feb. 12, 2010

Simply delicious and fast! I didn't add any water, I just used the juices from the meat. I also added garlic to the meat as it cooked and used a can of Cream of Mushroom with Garlic (we love garlic in our meals). Other than that, I didn't change anything!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CaliGirl

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Oceanside, California, USA

Reviewed: Feb. 9, 2010

This recipe was excellent and very easy to make. From the previous reviews, I had used about 1.5 tb of the Dijon since I am really not a mustard lover. I served over brown rice and couldn't get enough.

Was this review helpful? [ YES ]
3 users found this review helpful