Sunday, August 22, 2010

Beef in a Creamy Mushroom Gravy

3 lbs. boneless beef rolled roast ($4.50)
8 oz. white button mushrooms, thin sliced ($.99)
2 C. water (free)
2 garlic cloves, cut into slivers ($.10)
2 envelopes onion mushroom soup mix ($.05 after coupons)
2 T. flour ($.05)
1 T. water (free)
2 T. minced garlic ($.05)
2 T. light sour cream ($.05)
1 tsp. oil ($.05)
1 tsp. basil ($.05)
salt and pepper ($.05)

Rub soup mix into roast. Pierce roast and insert garlic slivers. Top with basil.

In a large crockpot, add roast, 2 C. water, and minced garlic.

Cook over low for 6-8 hours, until meat is tender.

Cool meat to room temperature, remove netting (if tied), cut in thin slices. Remove fat from liquid, add 1 T. water and flour - mix well.

In a nonstick skillet, saute mushrooms in oil over medium heat until fork tender (6-8 minutes). Add liquid from crockpot (after fat has been removed) and flour/water mixture. Season with salt and pepper to taste and bring to a simmer. Cook until gravy reaches desired consistency. Stir in sour cream and add beef slices.

Serve with toast, over mashed potatoes, or on rice.

Yields = 8-10 servings
Cost: $5.94
Cost per serving: $.60

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