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May 31, 2011 on FoodNetwork.com
“After browning the meat I made the roux with butter not margarine. It browned-black quickly and stuck to the bottom of my dutch oven. I thought I ruined my dutch oven and the dish. I continued to brown the roux.
My tip is to get the hot water rolling in a tea pot while you brown the meats. Let the roux cool like in the direction...”
Reviewed Salisbury Steak
Nov 18, 2010 on Food Network
“This recipe turned out perfect. I am concerned where my meat comes from so I used organic ground beef and organic beef broth. I was really pleased with the gravy which I attribute to the broth maker. I used organic beef broth made by Pacific Natural Foods found it at Whole Foods.
Can you buy diced cooked mushrooms? Yuck sounds gross....”