"I loved this meal, but altered it between another Matambre recipe I saw in the Food & Wine Magazine. First off, I didnt use such a big peice of flank steak and I should have lowered the total cooking time in the Dutch Oven to about 1 hr 15min. Instead of spinach, I blanched and dried some Kale and added that. I don't like the wiltiness or taste of spinach. I took out the eggs and added parsnips to the carrots. So inside the meat, I sprinkled the diced garlic, then rolled Kale, carrots and parsnips. It was delicioius. I made a bunch of the beef/bacon sauce and used that over the meat and I made some mashed potatoes. It was delicious. I didn't make the salsa because with the beef sauce was great, and it reduced beautifully when it called for it (don't know why previous cook couldn't get it to reduce). I would recommend my fillings to anyone, and if the idea of the salsa is too much work, I don't think its needed. I won't make it next time because I love the way it turned out."

"I had high hopes for the soup and like other said I followed it to a T. It tastes like watered vegitable water with chicken. I had to add many boilon cubes just to get a chicken flavor with the chicken-less broth