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|Calories550Calories from Fat260|
|% DAILY VALUE|
|Calories from Fat260|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Sarah L. a year ago
This turned out okay. I found I was very aware of the beef taste separate from the sauce. I will try this again but next time I plan to season the beef while it cooks so it is infused with flavour. I also expected the sauce to thicken more. However, I did NOT use wine because I didn’t have any so I used extra broth. The wine would have given an extra bite. I used Keene’s hot mustard which I’m happy about because it was smoother than yellow mustard.
Sara Eatherton-Goff a year ago
Altered it, but the recipe always turns out delicious! This isn’t the first time we’ve made this meal and each time we change things up a bit. This version was our favorite: We kept all ingredients as they were but made a cauliflower and diced potatoes base—baked that in the oven with ground garlic, salt and pepper until brown while browning the ground beef and starting the sauce. I doubled the mushrooms and added diced squash and zucchini into the mix just before pouring it all onto the cauliflower and potatoes. I crumbled two pieces of (gluten free) bread over the top and baked it at 425 degrees for 15 (to 18) minutes. It was phenomenal! All the kids ate the veggies, too. (We love crafty ways to get them to eat more veggies.) 😎
Jeff Dixon a year ago
Very good i added some fresh veggies to it