Main Entrée: “Burnin’ Down The House”
2 servings of pasta, cooked
6 ounces of Beef Jerky, soaked to reduce salt, drained and chopped
Braise until tender with 2 teaspoon coarse grind pepper
Make Roux:
1 Tablespoon Butter
2 Tablespoons Flour
Cook until light tan color, stir in
1 pint ½ and ½
Stir until thickened, add one half can of peas and ½ can of sliced mushrooms. Stir in 1 can of French-Fries Onions and Jerky. Warm through and pour over cooked noodles, Enjoy!
Critique:
Shrek: “That’s pretty good, different! It’s almost Stroganoff."
PF: “Needs salt, but it tastes good. A little bland, would be good with some peppers in it and the fried onions took over the flavor…but it was fun using the jerky! The jerky softens with cooking, but remains dry.”
2 servings of pasta, cooked
6 ounces of Beef Jerky, soaked to reduce salt, drained and chopped
Braise until tender with 2 teaspoon coarse grind pepper
Make Roux:
1 Tablespoon Butter
2 Tablespoons Flour
Cook until light tan color, stir in
1 pint ½ and ½
Stir until thickened, add one half can of peas and ½ can of sliced mushrooms. Stir in 1 can of French-Fries Onions and Jerky. Warm through and pour over cooked noodles, Enjoy!
Critique:
Shrek: “That’s pretty good, different! It’s almost Stroganoff."
PF: “Needs salt, but it tastes good. A little bland, would be good with some peppers in it and the fried onions took over the flavor…but it was fun using the jerky! The jerky softens with cooking, but remains dry.”