On 8/18/2012 11:26 PM, Christine Dabney wrote:
> I found this recipe via Margaret Fox and her Cafe Beaujolais Cookbook.

This is how my mother cooks hers, only she browns the meat on both
sides, first. She cooks hers on 325, so it takes a little longer. I have
cooked it her way, and I have cooked it using dry onion soup mix, and I
like it both ways.

Becca