Beef and Noodles
#22
To lower the sodium, get the low sodium gravy mix and switch to potassium chloride salt instead of sodium chloride. (you should be able to find it under the name No Salt in the same grocery area as your herbs and spices) I love the stuff and DH has never been able to tell the difference.
#23
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Join Date: Jan 2011
Location: Southern USA
Posts: 15,785
Home made gravy/sauce is so simple made from a fast rue I can't imagine buying a mix or using canned. The only thing I do use from a jar is rye bread caramel. It makes the grave deep brown when I want dark gravy. Adds no taste to it just a deep brown color.
Boil egg noodles to just about done. Add small amount of heavy cream to hot drained pasta with butter in the hot pot. Heat and stir until milk liquid has evaporated. Noodles will be coated. Add salt and pepper.
Cover noodles with roast beef in dark gravy or light gravy. Light gravy being made with sour cream or cream cheese added to the rue gravy. I always use chicken or beef stock to liquify the rue.
Boil egg noodles to just about done. Add small amount of heavy cream to hot drained pasta with butter in the hot pot. Heat and stir until milk liquid has evaporated. Noodles will be coated. Add salt and pepper.
Cover noodles with roast beef in dark gravy or light gravy. Light gravy being made with sour cream or cream cheese added to the rue gravy. I always use chicken or beef stock to liquify the rue.
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craftybear
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09-24-2011 05:30 PM