http://community.tasteofhome.com/forums/14.aspxThis is an unmoderated area. We ask that you don’t use this section, but rather use the <a href="http://community.tasteofhome.com/forums/30.aspx">Recipes forum section</a> for recipe discussions.enCommunityServer 2007.1 (Debug Build: 20917.1142)http://community.tasteofhome.com/forums/thread/6062446.aspxTue, 07 Apr 2009 18:59:56 GMT4f9c320f-4976-407b-aaa6-a20a3bf3b498:6062446jazzyginger0http://community.tasteofhome.com/forums/thread/6062446.aspxhttp://community.tasteofhome.com/forums/commentrss.aspx?SectionID=14&PostID=6062446<p>Can beef broth be substituted for the bouillon? If so what would the amount be?</p>http://community.tasteofhome.com/forums/thread/6062445.aspxTue, 07 Apr 2009 18:59:56 GMT4f9c320f-4976-407b-aaa6-a20a3bf3b498:6062445Recipe-Bot0http://community.tasteofhome.com/forums/thread/6062445.aspxhttp://community.tasteofhome.com/forums/commentrss.aspx?SectionID=14&PostID=6062445<p>Here's a dinner that takes up little of your time. We like it with mashed potatoes, rice or noodles. -Betty Richardson of Springfield, Illinois</p><p><a href="http://www.tasteofhome.com/recipes/Swiss-Steak-5">View this recipe now</a></p>