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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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I learned how to make this dish in Home Ec. while attending German school. It's one of my kids favorite dinners. Note: This recipe ends up with a lot of gravy. I usually like that, because I can freeze some for other sauce-less beef or just over mashed potatoes/rice/noodles on a meatless night. Ingredients:
2 lbs stewing beef, cut into bite size pieces |
6 cups water (approx) |
beef bouillon cube (i use knorr or maggie) |
1 medium onion, chopped |
1 garlic clove, minced |
3 tablespoons butter |
2 tablespoons flour |
salt and pepper |
nutmeg (optional) |
Directions:
1. Place the cubed beef in a medium sized pot. Add water. Include the bouillon cube. Cover and simmer for 1 hour.
2. Separate the meat from the broth and keep the liquid hot.
3. In a skillet on medium heat melt the butter, sauté the onions until transparent then add garlic. Continue until you can just smell the garlic aroma.
4. Sprinkle in the flour and cook until slightly brown. Using a whisk, pour in the hot broth until the sauce is smooth and thickened. Place the meat in the gravy and continue cooking covered on low for another 1/2 hour.
5. Peak in and stir every so often adding water if needed to get the desired gravy consistency that you prefer.
6. Taste for salt and pepper. add freshly grated nutmeg to taste if using.
7. I have served this over potato dumplings (packaged or homemade), rice, mashed potatoes, noodles.
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