Originally Posted by birdsong:
“I tried this one tonight, but truth to tell I wasn't that impressed.
I didn't use more than the specified flour but the 'sauce' thickened so much immediately that I had to keep adding lots of water to it, it still ended up too thick. It was difficult to get the stock cube to mix in properly and I kept tasting it in the sauce. It seemed strange with hindsight to use a beef cube in a receipe with chicken and bacon in it.
I wonder is the recipe as posted missing something? Should the stock have been made up with water before adding to the recipe? Is there any other way to make the sauce taste less than just pure tomato puree?
I think if nothing else, this recipe will have helped me in my process of analysing whether a recipe will actually work before I cook it. This is something I am learning slowly as I am experimenting more with my cooking at the moment.”
Sorry to hear it didn't work out for you. I, my colleague and my boss have never had a problem with it! How strange.

It never thickens so much that I need to add water to it and the stock cube always stirs in ok.
A beef cube is used to add depth of flavour - I know it seems odd to use a beef one in a chicken dish!
I really don't know what to add - as I said, no-one who makes this that I know has ever had a problem. Sorry!