Thursday, May 09, 2013
I make this gravy with a lot of dishes and it's so easy. I made it with beef ribs for the first time this week and Ken and I really liked it, so here's the recipe.
1 lb of beef ribs
1 can of Campbell's Cream of Mushroom soup
2 tsp oil
1 can of water
salt and pepper to taste
2 cups steamed white rice
In a pan brown your beef ribs in the oil, salt and pepper as you like. Sear ribs on both sides until almost cooked all the way through. These ribs can be a little tough if not cooked really well so if you like your meat rare, this is not the dish for you.
Mix one can of Cream of Mushroom Soup with 1 Can of water in a bowl, pour over beef ribs, let simmer on med/low heart for 30 minutes stirring frequently. If it's too hot and starts to burn, lower heat. Sauce will thicken as it cooks.
Make white rice as you normally would. I use a electric rice steamer and that takes about 30 minutes to steam.
Pour beef ribs and mushroom gravy over rice and enjoy.