Tuesday, February 17, 2009

Beef Stroganoff with Eggs Noodles and French Style Garlic Beans

6-8 LB. Pot roast

Cooked noodles
2 Beef Bouillon cubes
1 c. Boiling water
1/2 c. Ketchup
2 Tbs. Worcestershire sauce
2 Tbs. Instant Minced Onion
2 tsp. Salt
1 tsp. Pepper
1 can (14 oz.) Mushrooms (reserve liquid)
1/2 c. Flour
2 c. Sour cream
  1. Dissolve Bouillon cube in water. Add ketchup, Worcestershire sauce, instant minced onion, salt and pepper. Pour mixture over pot roast, cover tightly and cook slowly for 3-4 hours or until meat is tender.
  2. Remove pot roast to platter.
  3. Drain mushrooms, reserving liquid. Add enough water to mushroom liquid to equal 1 cup, blend with flour and use to thicken gravy. Add mushrooms.
  4. Serve pot roast with noodles and gravy.

Green Beans
Fresh or frozen green beans
1/4 c. butter
1 medium onion
1-2 tsp. garlic powder
In a large skillet or wok melt butter on medium heat. Add onion. Cook and stir until tender. Add beans, cooking and stirring until heated through, about 8 minutes. Sprinkle with garlic powder. Stir once more. Serve.

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