Beef In Cream Sauce Recipe

Ingredients for Beef In Cream Sauce

• Pot Roast
• Crisco Shortening
• Salt & Pepper
• 1 cup water
• 4 tbsp butter
• Whipping Cream
• Garlic Cloves
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

How to Make Beef In Cream Sauce

1. 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.
2. Season generously with 1 tsp salt and 1/2 tsp black pepper.
3. Add 1 cup water to the Dutch oven.
4. Cover and simmer for 3 hours, or until the beef is incredibly tender.
5. Remove the beef from the Dutch oven and let it rest for 20 minutes. Then, slice thinly.
6. Strain the pan juices, reserving the liquid for another use (like a gravy).
7. **Cream Sauce:** Melt 4 tbsp butter in a saucepan over medium heat until it foams and turns a light golden brown.
8. Add 1 cup heavy cream, 2 cloves minced garlic, 1 tbsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper.
9. Cook over medium heat for about 3 minutes, or until slightly thickened.
10. Pour half of the cream sauce into a greased 9x12 inch baking dish.
11. Arrange the sliced beef in the sauce, overlapping the slices.
12. Pour the remaining cream sauce over the beef.
13. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
14. When ready to serve, let the dish sit at room temperature for 30 minutes while the oven preheats to 350°F (175°C).
15. Bake for 20-35 minutes, or until heated through.