So, I made pot roast yesterday...it smalled wonderful all day in the crock pot. However, it was dry and stringy...ugh!!!
I was dreading it for tonights dinner, but I saved it - Yay!!! It came out super yummy!!
I am fairly sure about the measurements, but I did kinda wing it. I cut up the post roast against the grain (so it would be less stringy).
Then, I saute`d - 1 tbsp of butter with one small onion for about 1min.
Added the meat and saute`d for 5min. (season with salt and pepper to taste)
Add 1 small can of sliced mushrroms -
Then I added about 1/2 cup of cooking sherry and one cup of sour cream
In a separate frying pan, I made a gravy base...(keep warm on low setting)
I shook 1/2 cup water with 1/4 cup flour
Melted 1 tbsp of butter in the pan and added the water/flour mixture
Stirring constantly (with a wire whisk) I stirred about 1 cup of water in and boiled for 1 min and smooth...
Then, I added the gravy base to the meat mixture and stirred until well mixed and served on egg noodles!!
Yummy!!!
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