Directions:
- Cut away fat off of meat. Cut up veggies. In a skillet heat up oil. Over hight heat brown meat. Remove meat from skillet. Sauté veggies and garlic for 5 minute remove veggies. Make a paste with the flour and the drippings. Dissolve bullion in water. Slowly add bouillon and water to the paste. Cook until thick and bubbly. Turn the heat down and add in the sour cream.
- Freeze sauce in a zippy bag. Send in the swap with egg noodles.
- To Serve: Partially thaw. Pour bag contents into a skillet. Cover until gently warm. Simmer for 30 minute.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 185.76 Kcal (778 kJ) | ||
| Calories from fat | 64.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.2g | 11% | |
|---|---|---|---|
| Cholesterol | 27.64mg | 9% | |
| Sodium | 672.84mg | 28% | |
| Potassium | 594.71mg | 13% | |
| Total Carbs | 14.83g | 5% | |
| Sugars | 2.05g | 8% | |
| Dietary Fiber | 1.38g | 6% | |
| Protein | 15.82g | 32% | |
| Vitamin C | 2.6mg | 4% | |
| Iron | 2.1mg | 12% | |
| Calcium | 81.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 43.23 Kcal (181 kJ) | ||
| Calories from fat | 15.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.68g | 11% | |
|---|---|---|---|
| Cholesterol | 6.43mg | 9% | |
| Sodium | 156.57mg | 28% | |
| Potassium | 138.39mg | 13% | |
| Total Carbs | 3.45g | 5% | |
| Sugars | 0.48g | 8% | |
| Dietary Fiber | 0.32g | 6% | |
| Protein | 3.68g | 32% | |
| Vitamin C | 0.6mg | 4% | |
| Iron | 0.5mg | 12% | |
| Calcium | 19mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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