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Ингредиенты
- 2 Tbsp. Flour
- 1 tsp Salt
- 1/4 tsp Pepper
- 2 1/2 lb Beef chuck pot roast
- 1 Tbsp. Shortening
- 1/4 c. Water
- 1 Tbsp. Vinegar
- 1 tsp Dill weed
- 5 sm Potatoes, pared
- 5 x Carrots, quartered
- 1/2 tsp Salt
- 1 lb Zucchini, quartered
- 1/2 tsp Salt
- 1 c. Dairy lowfat sour cream
Инструкции
- Mix flour, 1 teaspoon salt & pepper; coat meat with flour mix. Heat shortening in large skillet or possibly Dutch oven; brown meat. Add in water and vinegar. Sprinkle dill weed over meat.
- Cover tightly and simmer about 3 hrs or possibly till meat is tender. One hour before end of cooking time, add in potatoes and carrots; season with 1/2 teaspoon salt. Twenty min before end of cooking time, add in zucchini; season with 1/2 teaspoon salt. Serve with lowfat sour cream gravy.
- Lowfat sour cream Gravy:Place meat and vegetables on hot platter. Pour drippings from pan into bowl, leaving brown particles in pan. Return 1 teaspoon drippings to pan. Blend in 1 tb. flour. Cook over low heat, stirring till mix is smooth and bubbly.
- Remove from heat. Measure drippings and add in water to measure 1 c. liquid.
- Stir in flour mix. Heat to boiling, stirring constantly. Boil and stir one minute. Season with salt and pepper. Stir in one c. dairy lowfat sour cream and 1 teaspoon dillweed; heat through. 2 c.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 507g | |
| Recipe makes 5 servings | |
| Calories 764 | |
| Calories from Fat 400 | 52% |
| Total Fat 44.69g | 56% |
| Saturated Fat 18.83g | 75% |
| Trans Fat 0.86g | |
| Cholesterol 186mg | 62% |
| Sodium 1102mg | 46% |
| Potassium 1408mg | 40% |
| Total Carbs 34.28g | 9% |
| Dietary Fiber 5.4g | 18% |
| Sugars 6.69g | 4% |
| Protein 54.68g | 87% |
