Ingredients for Beef In Cream Sauce
- 2 lbs beef stew meat
- 2 tbsp shortening
- 1 tsp salt and 1/2 tsp black pepper
- 1 cup water
- 4 tbsp butter
- 1 cup heavy cream
- 2 cloves minced garlic
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/8 tsp black pepper
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How to Make Beef In Cream Sauce
- In a Dutch oven, brown 2 lbs beef stew meat in 2 tbsp hot shortening over medium-high heat until deeply browned on all sides.
- Season generously with 1 tsp salt and 1/2 tsp black pepper.
- Add 1 cup water to the Dutch oven.
- Cover and simmer for 3 hours, or until the beef is incredibly tender.
- Remove the beef from the Dutch oven and let it rest for 20 minutes. Then, slice thinly.
- Strain the pan juices, reserving the liquid for another use (like a gravy).
- **Cream Sauce:** Melt 4 tbsp butter in a saucepan over medium heat until it foams and turns a light golden brown.
- Add 1 cup heavy cream, 2 cloves minced garlic, 1 tbsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper.
- Cook over medium heat for about 3 minutes, or until slightly thickened.
- Pour half of the cream sauce into a greased 9x12 inch baking dish.
- Arrange the sliced beef in the sauce, overlapping the slices.
- Pour the remaining cream sauce over the beef.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- When ready to serve, let the dish sit at room temperature for 30 minutes while the oven preheats to 350°F (175°C).
- Bake for 20-35 minutes, or until heated through.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
1g
Fat
257g
Carbs
1g
