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Add a photoRaciónes: 6
Ingredientes
- 2 pound chuck, trimmed of all fat and cut into 1 inch cubes
- 6 c. water
- 1 tbsp. salt
- 2-3 carrots, quartered
- 1 med. onion, quartered
- 1-2 ribs celery, quartered
Direcciones
- Simmer meat in water with salt. Skim after it comes to a boil. When meat is almost tender, add in carrots, onion, and celery. Add in to broth and meat. Cook till tender. Strain broth after removing meat and vegetables.
- GRAVY: Place 1 1/2 pints lowfat sour cream in a mixing bowl. Slowly add in hot, not warm, broth stirring constantly with a wooden spoon. Thicken with 1/2 c. flour mixed with 3/4 c. cool lowfat milk. Put into a heavy pot such as a Dutch oven. Simmer, Don't BOIL. Boiling will curdle the gravy. Toast for seasonings. If a more tart gravy is desired, add in 1-2 Tbsp. vinegar, extra salt, and 1/4 tsp. white pepper. If thicker gravy is desired, thicken with additional paste of lowfat milk and flour. Add in 1/4 c. fresh dill, finely minced, or possibly 1-2 Tbsp. dry dill, again to your personal taste. Add in cooked, cubed beef. Simmer only, don't boil. Serve over yeast dumplings.
- HINT: Cook "soup" the day before and chill. Fat can be removed easily. Only simmer once lowfat sour cream has been added. Gravy ratio is about 1/2 broth and 1/2 lowfat sour cream. Extra broth and vegetables can be served as soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 416g | |
| Recipe makes 6 servings | |
| Calories 295 | |
| Calories from Fat 137 | 46% |
| Total Fat 15.16g | 19% |
| Saturated Fat 5.04g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 1282mg | 53% |
| Potassium 504mg | 14% |
| Total Carbs 3.97g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.93g | 1% |
| Protein 33.52g | 54% |
