This Recipe uses greek yogurt instead of sour cream to help cut down on fat. Also cooked a roast beef in a crock pot for a new twist instead of ground beef or steak.
Quantity
6
Quantity Unit
6
Prep Time (minutes)
35
Cook Time (minutes)
240
Ready In (minutes)
275
Ingredients
Amount
Measure
Ingredient
1
tablespoon
Almond oil or your choice
1
1/2
cups, chopped
Onions
3
1/2
cloves
garlic minced
1
tablespoon
Worcestershire sauce
6
cups (8 fl oz)
chicken broth soup restricted sodium
5
1/3
cups
cooked egg noodles =2/3 cups per person
2
fliud ounces
red wine
1/4
cup
all-purpose flour
1
cup (8 fl oz)
Fat Free Greek plain yogurt
1
1/2
pound
Beef, round, bottom round, separable lean and fat,
Steps
Sequence
Step
1
Cut roast up into pieces the sizes of stew meat. Salt 0ptional. Brown stew meat in skillet with 1 Tablespoon of oil on all sides until brown.
2
Put stew meat, garlic and onion in crock pot. Add 6 cups of broth. Cover and cook on high for 4 to 4 1/2 hours.
3
After 4 1/2 hours and meat is tender and done remove and set aside in a medium bowl.
4
Place all the flour in a small bowl. Out of the crock pot measure 2/3 cup broth. Stirring with a spoon until mixed well. Add mixture to a skillet to medium low heat. Add 5 cups a broth from crock pot to your mixture continue to stir until mixed is blended. Add wine and worcestershire and simmer for 5 minutes or until broth thicken and alcohol cooks out.
5
Add 1 cup of yogurt to gravy, stir well. Add your meat stir again and heat to desire temperature. Serve over egg noodles or rice.
