READY IN: 25mins
INGREDIENTS
2 1⁄2 lbschuck roast 1mediumonion, chopped 2tablespoonsWorcestershire sauce 3tablespoonsflour 2teaspoonsonion powder 2teaspoonsgarlic powder 1tablespoonmustard 4cupsbeef stocksalt and pepper 2cupssour cream 2tablespoonsbacon drippings or 2 tablespoonsoil 3tablespoonscornstarch 3tablespoonswaterNUTRITION 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.Source: Read Full Article
