If you are like me, as much as you like Aunt Sue Ellen's or Granny Mae's recipe, even your own mother's version, sometimes you try to improve on it, do you not? There are several I love in our family, a favorite coming from my sister's Texan in-laws that uses ground beef and condensed soups; I make it often and it don't need improving. But, then there's another one that uses an expensive cut of meat that, well, no matter how you braise in, pound on it or flash pan sear it, it just comes out like a piece of walrus hide, not that I've had any mind you.
So my goal was to change up this recipe and make it eatable, sorry Auntie Ellen, I know how you liked this back in the fifties. Now I've done my homework, talked to a bunch of folks in the cooking business, researched
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