Recipe:
1 or 2 pounds of top round beef, cubed & browned
1 cup red wine (deglaze)
1/3 cup all-purpose flour (blonde roux)
1 tablespoon butter (blonde roux)
1/2 teaspoon salt
1 teaspoon garlic powder (not salt)
1 teaspoon Sweet/Hot Paprika
1 tablespoon freshed cracked black pepper
1 tablespoon onion powder (not salt)
1 can low sodium chicken broth
2 tablespoon dijon mustard or spicy mustard
1 cup sour cream
16 oz Campanelli Pasta
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