Simply awesome! Used a 5lb chuck roast, no wine, a couple of pinches of cayenne instead of red pepper flakes, and no cream cheese, just a little more sour cream. I only put 1t mustard for the double batch,as we have some real haters, and added about 3/4T soy sauce for the zip. As this week it's the low-dough show, used minced onion n garlic from the shaker and fridge, respectively, and mushrooms from the can. Still awesome! I quick sauteed the onion n garlic in a little butter and put them in a bowl, then browned the beef strips in batches, pouring any broth cooked out into the bowl to fluff up the dried minced onion. Made the roux as directed, then dumped everything but the mushrooms in for the hour simmer. At the end of the hour, I added the 'shrooms, turned it down really low, and let it percolate whilst making elbow noodles and rice for our mini army:) Really, couldn't get any easier! Our picky 10 yr old was dancing around the living room, singing my cooking praises... muahahaha! thanks so much, sanfrancook!
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Simply awesome! Used a 5lb chuck roast, no wine, a couple of pinches of cayenne instead of red...