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1 (8 ounce) carton sour cream. 1⁄4 teaspoon salt. 1⁄8 teaspoon pepper. Brown roast on all sides in hot oil in a large Dutch oven; add water. Cover, reduce heat, and simmer 2 1/3 hours. Add vegetables, cover and simmer 30 minutes longer or until vegetables are tender, adding additional water if needed. Remove roast and vegetables to a.

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Step 3. In a nonstick skillet large enough to hold the steaks in a single layer, heat the oil over medium-high heat, swirling to coat the bottom. Cook the steaks for 2 to 3 minutes on each side.

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Instructions. Pat dry the pork chops with a kitchen towel. In a small bowl, mix salt, pepper, garlic powder, and 1/2 teaspoon of fresh thyme. Season the pork chops well on both sides. Melt 1 tablespoon of butter in a cast Iron skillet with a few drops of oil to prevent the butter from burning.

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Roll the meatballs: Preheat the oven to 200°F. Line a rimmed baking sheet with parchment paper. Using a scoop or spoon, scoop about 1 1/2 tablespoons (about 1 ounce) of the meat into your your hands, roll into a ball, and place on the baking sheet. Repeat with the remaining meat mixture.

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Bring the heat down to medium-low. Add in the broth and milk and whisk vigorously until the liquid cooks into the roux. Add in the salt and pepper. Allow the sauce to cook for another three or so minutes, stirring regularly, to thoroughly cook the flour and thicken the sauce. Add the sour cream and cook for two minutes.

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Between the natural creamy texture of the sour cream and the extra fat content (which also acts as a thickening agent), adding 1 to 2 tablespoons of this product will impart a smooth and rich texture to your gravy. The thicker the dairy product, the more texture it will provide: compare milk to cream to sour cream, and sour cream will get the.

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Skim off the fat. Return 1/4 cup of fat to roasting pan.Blend 2 tablespoons of flour into the fat in the pan. Cook and stir 1 to 2 minutes. Loosening bits crusty bits in pan. Add Worrcestershire sauce, basil, onion, salt and pepper to juices in the glass measuring cup. Add enough water to make 2 cups. Stir into mixture into roasting pan.

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directions. Rub the meat with the crushed garlic, olive oil, salt & pepper. Place the meat in a plastic bag and let it marinate in the mixture for at least 30 minutes. Heat olive oil in a large pot (enough to cover the bottom of the pot). Add 1 onion cut in half and the pork pieces Brown the meat on all sides.

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In a large cast-iron or other heavy skillet, saute mushrooms in 3 tablespoons butter in batches; remove and set aside. In the same pan, saute onion and celery in 1 tablespoon butter. Add the flour, salt, pepper and remaining butter; cook and stir until smooth. Gradually add water. Bring to a boil; cook and stir until thickened, about 2 minutes.

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Add the butter, and allow it to melt. Whisk in the flour until well combined. Continue whisking for 2 to 3 minutes. 2 tablespoon (s) unsalted butter. 2 tablespoon (s) all-purpose flour. Pour in the beef broth and Worcestershire sauce. Whisk until smooth and thickened, then add the sour cream and paprika.

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Steps to Make It. Heat the oven to 400 F. Lightly oil a large baking dish and set it aside. Heat the olive oil in a large skillet or sauté pan. Sprinkle the chicken breasts on both sides with kosher salt and freshly ground black pepper. Brown the chicken breasts in the hot oil.

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Spoon onions over pork chops, cover and simmer about 12 minutes or until no longer pink in the middle. Remove pork chops and onions from the saute pan to a plate. In a medium bowl stir the sour cream and flour together. Add to the broth in the pan, whisk until well incorporate. Add the worcestershire sauce to the gravy, stirring to incorporate.

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Simmer for about 10 minutes or until the chicken is cooked through. Remove chicken from the skillet and place on a plate. 2 cups chicken broth. Leaving chicken broth in the skillet, add sour cream, garlic powder, salt, and pepper. While still cooking on low, stir until sour cream is melted and fully incorporated.

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Remove beef from pan to a shallow dish and repeat steps with 1 more tablespoon of butter and remaining beef. Lower heat to medium and add remaining 2 tablespoons of butter to the empty pan. Stir in mushrooms and onion and season with 1/2 teaspoon salt. Cook until soft and dark golden brown, stirring occasionally, about 5 minutes.

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Brown onions in same pan, adding more oil, if needed. To the onions, add browned beef, sour cream, mushrooms, oregano, basil, salt and paprika and stir. Cover and simmer on low heat, stirring occasionally. Cook approximately 1 hour and 45 minutes or until gravy forms and meat is tender. Serve over mashed potatoes, rice or buttered noodles.

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2. Place the roast, sauteed onions and garlic powder in the crock pot, turn on low with the lid on and cook 7 hours or until the roast is tender. 3. Remove the broth from the crock pot to a saucepan. Stir the flour into the sour cream, add 1/2 cup canned beef broth or white wine, stir until combined. Add the broth from the crock pot.