Sunday, August 21, 2011

Gravy & Noodles

Garvey and egg noodles

1 lb Stewing beef
1 tbsp butter
1 tsp oil
bay leaf

In a pot:

Heat the oil and butter. Sear the beef on all sides until very brown scraping the bottom of the pot from time to time.

Add water to cover, add bay leaf, salt to taste (it will reduce so don't over salt) Add a soup cube for flavour.

Simmer for 2 hours until beef is tender.

Mix a small bowl of cold water and a tbsp flour.
Bring your meat in the pot back to a boil and add in the flour mix quickly and stir until thickened instantly.

Remove from heat.
Serve with boiled egg noodles. Can also be made with chicken but cooks faster.

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