Thanks for the quick reply. I’ll let you know how it goes.

Hi Lisa! We think you could totally try this with ground chicken instead of the beef! If you try it, definitely let us know what you think.

Happy to hear you made it with lamb and it was a success! Thanks for the tip and the 5-star rating. Happy soon to be Easter!

Thanks, Liz, we’re so happy to hear you enjoyed this!

Gotcha! If the onions were super thin, that could explain them possibly being overcooked/dissolving into the sauce. Anyhow, we apologize it didn’t turn out right for you!

Thank you for the reply. I used Better than Bouillon Beef Base. My only guess is that I cooked the onions too long, but you have to cook them long enough to caramelize, so I’m not sure. Hope others have better luck!

Hi Emily. We’re so sorry to hear this recipe didn’t work out for you. Wondering if perhaps the onions were sliced too thin? They shouldn’t disintegrate into the sauce. We also recommend a concentrated beef stock for this (we like Better Than Bouillon Beef Base because of the umami-rich flavor it lends). Other beef stocks aren’t as flavorful or umami-forward. Not sure what kind of stock you used, but that could affect the overall flavor of the dish. We appreciate your feedback, and again, sorry to hear this missed the mark for you.