Ingredients Jump to Instructions ↓

  1. 1 1/2 lb beef cut in bite sized pieces

  2. 4 potato es peeled and quartered

  3. 1 Cup peeled carrot s in

  4. 1 inch pieces 1 medium onion chopped

  5. 3 celery ribs chopped in

  6. 1 inch pieces salt and pepper to taste

  7. 1 Tab. butter for every cup of liquid

  8. 1 Tab flour for every cup liquid

Instructions Jump to Ingredients ↑

  1. Simmer beef, onions,celery, salt and pepper for about 2 hours in enough water to cover. Add potatoes and carrots. bring pot to boil and cook until potatoes and carrots are fork tender. Drain and save liquid. Measure. Make roux In the pan melt butter and blend in flour one Tablespoon for every cup liquid. Let flour and butter mixture cook for 2 minutes. Add liquid and bring to a boil and thicken to gravy consistancy. Add meat and vegetables heat through and serve


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