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Receta Beef In Sour Cream Dill Gravy
by CookEatShare Cookbook

Beef In Sour Cream Dill Gravy
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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

  1. 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.
  2. 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.
  3. 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.