first taste is... not great. And thats without the mushroom soup. the tomato and beef stock arnt really complementing each other. will see how it tastes closer to the finish time. Worst case (and I stress, this is the worst case) i can just drain the sauce and serve it with the mushroom soup.
this post was submitted on 29 Sep 2024
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Sounds dumb, but try adding salt and a squirt or two of citric acid (lemon, lime, not another tomato). If it tastes like it's "missing something" it'll generally be because it needs either salt or citric acid. Not a lot of citric though, but yeah, like a half lemon/lime squeezed. Just a thought
Yeah Iโve never done it but someone on the internet used to just heat up cream of mushroom soup and straight up use it as gravy.
Iโve poured it over chicken thighs and baked it. Itโs pretty decent
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Dumb questions, but I got a bunch of gravy beef from aldi. I was thinking about chucking it in the slowcooker with a couple of cans of vegtable stew and a couple of cans of cream of mushroom. then probs some actual mushrooms and water. Reckon this would work taste wise?
Normally when I do gravy beef I cut a bunch of the fat off, is that the right approach? Or do i just leave everything on?
A personal preference, but I don't like putting tins of soup in the slow cooker. I'd put in some beef stock, tinned tomatoes, garlic and veg. Red wine if you have it. Leave the fat on, coat in flour and brown in a pan first. Also fry the onion off too.
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Melbcat is cuddling and I donโt want to get up. I wish I was strong enough to put her in a baby sling so we could keep cuddling while I folded or did dishes (sheโs a big lady and Iโm a small enby)
home made chicken burritos have been nommed with lots of green salsa, muy hot but delicious.
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