Tuesday, April 11, 2017
1 pound Ground Beef
1 Cup Chopped Onion
1 Cup Diced Carrots (when I'm in a hurry I use pre cut carrots
1 Cup Chopped Celery
1 tsp Dried Basil
1 tsp Dried Parsley
4 Tb Butter
4 Cups Chicken Broth
4 Cups Cubed Potatoes (I use red or white so I don't have to peel them.)
1/4 Cup Flour
2 1/2 Cups Cheddar Cheese
1 1/2 Cups Milk
1/4 Cup Sour Cream
1 Tb of Prepared Mustard
1 Tb of Katchup or Tomato Sauce
Salt and Pepper
*Sliced Dill Pickles for Garnish
In a large pot, brown beef then take out and set aside. Add Chicken Broth, Vegetables, and seasoning. Boil approximately 15 minutes until veggies are tender. In a separate pan melt the butter on medium heat then add flour and milk, Stir constantly until smooth. If the flour mixture is too thick you can add a little water. Once the veggies are cooked to your liking add the beef and gradually add the flour mixture and blend well. Bring to a boil and reduce heat to simmer. Then add the cheese. When the cheese is melted, add sour cream and heat through. Do not boil. Serve garnished with Sliced Dill Pickles.
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