We had just a peek at some sunshine again today after six days of rain! I took full advantage of that sun when I took pictures of my beef gravy and noodles.
1 pound beef roast (I used top round roast)
1 beef bouillon cube
several shakes of granulated garlic
several shakes of black pepper
1/2 teaspoon salt
1/3 cup flour
around 3 cups water
egg noodles, cooked according to package directions
1. Chop the beef roast into small cubes, cutting off any fat. Fry in a medium skillet along with the garlic and pepper.
2. When beef is browned, turn heat to low and add 1-2 cups of water, the salt, and the bouillon cube. Simmer, covered, for at least 30 minutes, but the longer the better. (To achieve more tender beef!)
3. Shake 1 cup of water with the flour, and gradually add to the beef mixture, at the same time stirring to prevent lumps. If it’s too thick for your preference, add a little more water.
4. Serve over hot egg noodles.
You can also use leftover roast beef for this recipe! Chop it into cubes, and follow the directions for making gravy, but don’t cook it for so long – just to heat it up. It’s one of the best ways to use roast beef leftovers.