Actually, this isn't as bad a salt bomb, but it still pretty high.
Made this for Fall Pick-A-Chef 2011. I cut the recipe in half and used regular onion instead of dried (about 1/8 cup), added a small minced clove of garlic and since it didn't list water in the ingredients I added beef stock(about 1/2 to 3/4 cups) instead of the beef bouillon cube. I feel that it still needed something...maybe some herb seasoning or hot sauce for spice. I will try again because it is an easy and quick dish. Thank you for posting.