READY IN: 25mins

INGREDIENTS

  • 2 12 lbschuck roast
  • 1mediumonion, chopped
  • 2tablespoonsWorcestershire sauce
  • 3tablespoonsflour
  • 2teaspoonsonion powder
  • 2teaspoonsgarlic powder
  • 1tablespoonmustard
  • 4cupsbeef stock
  • salt and pepper
  • 2cupssour cream
  • 2tablespoonsbacon drippings or 2 tablespoonsoil
  • 3tablespoonscornstarch
  • 3tablespoonswater
  • NUTRITION INFO

    Serving Size: 1 (473) g

    Servings Per Recipe:6

    Calories: 511.4

    Calories from Fat 282 g 55 %

    Total Fat 31.4 g 48 %

    Saturated Fat 15.9 g 79 %

    Cholesterol 168.7 mg 56 %

    Sodium 902.6 mg 37 %

    Total Carbohydrate13.8 g 4 %

    Dietary Fiber 0.8 g 3 %

    Sugars 4.1 g 16 %

    Protein 44.3 g 88 %

    DIRECTIONS

  • Saute chopped onion in the hot oil, with your pot on saute, until translucent.
  • Add meat. Season with salt and pepper to taste. Brown on all sides, about 6 minutes.
  • Add garlic and onion powders, Worcestershire, and mustard. Stir into the meat well, being sure to scrape the bottom for any browned bits.
  • Sprinkle flour on top.
  • Add broth and stir well.
  • Put lid on pot. Seal and set for 15 minutes.
  • When the timer goes off, let sit for 15 minutes, then quick release remaining pressure.
  • Take about 1 cup or so of liquid and mix it into the sour cream. Whisk well.
  • Add to pot and stir well.
  • Mix cornstarch and water.
  • Turn pot on to saute.
  • Add corn starch and water slowly while stirring until thickened. Turn off pot.
  • Serve over cooked egg noodles.
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