Tender meat in a rich sauce, with a great variation

Still searching for what to cook ?

Name: Continental Beef
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 6 tablespoons butter; 1 cup onion diced; 2 1/2 pounds beef chuck, cubed or beef stew meat; 8 ounce can tomato sauce; 2 tablespoons Worcestershire sauce; 1 tablespoon sugar; 2 teaspoons paprika; 2 teaspoons salt; 1/8 teaspoon pepper; 2 cloves garlic minced; 1 cup sour cream; 2 cups rice OR:; 16 ounce buttered noodles

Find the most delicious recipes here

INGREDIENTS

6 tablespoons butter
1 cup onion ; diced
2 1/2 pounds beef chuck, cubed ; or beef stew meat
8 ounce can tomato sauce
2 tablespoons Worcestershire sauce
1 tablespoon sugar
2 teaspoons paprika
2 teaspoons salt
1/8 teaspoon pepper
2 cloves garlic ; minced
Serving day
1 cup sour cream
2 cups rice ; OR:
16 ounce buttered noodles

Servings

INSTRUCTIONS

Cooking day instructions:

Melt 2 T. butter in dutch oven (or large, deeper stockpot) over low heat. Add onion and brown lightly. Remove from pan. Add more butter (1-2 T.) to pan and melt; add beef in 2 or 3 batches and brown. You may need to turn heat up slightly to brown meat. Put beef and onions back in pan.

Combine tomato sauce, Worcestershire sauce, sugar, paprika, salt, pepper, and garlic. pour sauce over meat. Cover and cook slowly over low heat for 2 1/2 hours or until meat is tender. Stir occasionally. (Recipe may also be prepared in crock-pot for 8-10 hours on low, until beef is tender). Cool meat mixture. Freeze, using freezer bag method. (Place meal in the freezer bag, remove as much air as possible and seal. Then take a cake pan and lay the bags float, stacking one on top of the other. Place the pan in the freezer. Once the item has been frozen, remove the items from the pan and stack them inside your freezer. On serving day, place the item in the refrigerator with a pan underneath to catch the extra moisture or any leaks from defrosting. Or, defrost in microwave.)

Serving day instructions:

Thaw meat completely and warm in saucepan until heated through. do not allow beef mixture to boil when heating. Serve over rice or hot buttered noodles.

*Variation using sour cream: Just before serving, add sour cream to beef mixture. Stir until smooth and heated through. Do not boil.

NOTES

Alert editor

Continental Beef

6 tablespoons butter
1 cup onion diced
2 1/2 pounds beef chuck, cubed or beef stew meat
8 ounce can tomato sauce
2 tablespoons Worcestershire sauce
1 tablespoon sugar
2 teaspoons paprika
2 teaspoons salt
1/8 teaspoon pepper
2 cloves garlic minced
 Serving day
1 cup sour cream
2 cups rice OR:
16 ounce buttered noodles

Cooking day instructions:
Melt 2 T. butter in dutch oven (or large, deeper stockpot) over low heat. Add onion and brown lightly. Remove from pan. Add more butter (1-2 T.) to pan and melt; add beef in 2 or 3 batches and brown. You may need to turn heat up slightly to brown meat. Put beef and onions back in pan.

Combine tomato sauce, Worcestershire sauce, sugar, paprika, salt, pepper, and garlic. pour sauce over meat. Cover and cook slowly over low heat for 2 1/2 hours or until meat is tender. Stir occasionally. (Recipe may also be prepared in crock-pot for 8-10 hours on low, until beef is tender). Cool meat mixture. Freeze, using freezer bag method. (Place meal in the freezer bag, remove as much air as possible and seal. Then take a cake pan and lay the bags float, stacking one on top of the other. Place the pan in the freezer. Once the item has been frozen, remove the items from the pan and stack them inside your freezer.  On serving day, place the item in the refrigerator with a pan underneath to catch the extra moisture or any leaks from defrosting. Or, defrost in microwave.)

Serving day instructions:
Thaw meat completely and warm in saucepan until heated through. do not allow beef mixture to boil when heating. Serve over rice or hot buttered noodles. 
*Variation using sour cream: Just before serving, add sour cream to beef mixture. Stir until smooth and heated through. Do not boil.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1723g)
Recipe Makes: 6 Servings

Calories: 2176
Calories from Fat: 1054 (48%)

Amt Per Serving		% DV

	Total Fat 117.1g	156 %
	Saturated Fat 71.3g	356 %
	Monounsaturated Fat 35.5g
	Polyunsanturated Fat 4g
Cholesterol 431.5mg		133 %
Sodium 2158.7mg		74 %
Potassium 4252.8mg		112 %
Total Carbohydrate 187.5g		55 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 186.4g
Protein 97.1g		139 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 2176

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe