Reviewed: Dec. 7, 2012

I thinly sliced a flat iron steak and marinated in half the salad dressing overnight. After browning meat, layered with onions, green beans, and sliced carrots. Topped with cubed left over baked potatoes and poured some more salad dressing over. This was an easy and tastey meal, but next time I will make my own red wine dressing due to it being a little too oily.

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Reviewer:

S.E.

Reviewed: Jan. 27, 2012

Wow - this just tickeled my taste buds - we loved it. On advise from other reviewers I increased my time to 1 1/2 hrs., it probably should have gone to two hours. Next time I will use my slow cooker. I didn't have red wine & vinegar salad dressing but I did have two pkgs of Good Seasons Italian dressing mix. I made it with burgundy in place of the water, red wine vinegar, and used olive oil. It smelled wonderful cooking and I loved what the salad dressing did to the flavor. This will definitely appear on my table agin.

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Reviewer:

ghostetler

Reviewed: Jul. 8, 2011

This meal was less than great. I followed the directions and it came out bland. We added butter the first night for flavor. The second night, we added rice. The third and final night, we added beef stock and a few other spices and made a stew.

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Reviewer:

Mrs. Pionke

Cooking Level: Intermediate

Living In: Murfreesboro, Tennessee, USA

Reviewed: Aug. 29, 2010

Fabulous...loved the tangy flavor. only change I made was Raspberry vinegarette

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Reviewer:

Lil Cindy

Cooking Level: Expert

Home Town: Topeka, Kansas, USA

Living In: Gardner, Kansas, USA

Reviewed: Jan. 28, 2010

I really didn't care for this. The flavor was ok but because it had to cook for almost 2 hours to get the potatos cooked it got really dried out. I would make it again and maybe cook the potatos beforehand. I would also carmelize the onions beforehand. I'm going to try that.

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Reviewer:

THECSCARPS

Cooking Level: Intermediate

Reviewed: Jan. 4, 2008

I thought this was very good. I think it would of been better with a stewing meat instead of the london broil. I had to cook it for 2 hours to get the meat and potatoes softer. After I browned the meat, I used a 1/4 c beef broth to scrape up the brown bits in the frying pan and then threw in the onions for a few minutes and then put them on top the meat. A lot of flavor in those browned bits! I had to add some caesar dressing to my vinaigrette to get 16ozs and it still had great flavor. I would make this again.

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Reviewer:

Melodylane

Cooking Level: Intermediate

Living In: Lambertville, New Jersey, USA

Reviewed: Jul. 23, 2007

This receipe is so easy and delicious. I used 1/2 bottle salad dressing. I cooked it for 2 hours so that it was real tender. I also thickened the juice for gravy.

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Reviewer:

Linda S

Reviewed: Jul. 3, 2007

We found this tasty. I only made half the recipe, I diced the potatoes as other reviewers said the potatoes didn't cook in the alloted time and I found that was a big help. I also used a raspberry vinegrette dressing because that is what I had and it came out flavorful.

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Reviewer:

Cathy G.

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Thorold, Ontario, Canada

Reviewed: Apr. 26, 2007

I would not make this again. I did not like the vinagrette, too sweet.

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Reviewer:

kmsully

Reviewed: Mar. 8, 2007

My husband, father and 2 young boys just loved this meal!!! Will be making on a regular basis. I used ceasar dressing instead, and didn't have mushrooms this time.

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