 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Found in Simple & Delicious Nov 09. Sounds quick and easy for a weeknight family dinner. Ingredients:
1 tablespoon butter |
3 tablespoons flour |
1/2 cup low sodium beef broth |
1/2 cup 1% low-fat milk |
1/2 teaspoon salt, to taste |
1 teaspoon pepper, to taste |
2 lbs 90% lean ground beef |
1 cup sweet onion, chopped |
1 cup celery, chopped |
1 cup fresh bean sprout, rinsed & dried |
1/4 cup low sodium soy sauce |
1 cup long grain rice, uncooked |
1 (8 ounce) can water chestnuts, sliced & drained |
2 cups frozen peas, thawed |
1 (5 ounce) can chow mein noodles |
Directions:
1. In a small saucepan, melt butter over medium low heat. Stir in flour a little at a time until smooth and then remove pan from heat. Stir in salt and pepper.
2. Using a whisk, add broth, milk, a little at a time, stirring to keep mixture smooth then return to heat and bring sauce to a gentle boil; stir constantly until sauce thickens.
3. In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain and return to skillet.
4. Add the roux mixture you made in the small saucepan to the beef mixture along with the bean sprouts and soy sauce; bring to a boil.
5. Pour into a greased 3 quart baking dish and then stir in rice and water chestnuts.
6. Cover baking dish and bake at 350F for 30 minutes. Uncover, stir in peas and sprinkle with chow mein noodles. Bake another 15-20 minutes or until heated through.
|
|