{"id":3199,"date":"2024-02-06T08:36:53","date_gmt":"2024-02-06T08:36:53","guid":{"rendered":"https:\/\/newsx48.info\/?p=3199"},"modified":"2024-02-06T08:36:53","modified_gmt":"2024-02-06T08:36:53","slug":"3199","status":"publish","type":"post","link":"https:\/\/newsx48.info\/?p=3199","title":{"rendered":""},"content":{"rendered":"

-Peas, 1 1\/2 cups
\n-Flour, 1\/3 cup
\n-Beef Bouillon or Stock, 3 cups
\n-Cheddar Cheese, 2 cups grated
\n-Black Pepper<\/p>\n

Directions:<\/strong><\/p>\n

-Cut the potatoes into chunks and put them on to boil. You can peel them first if you like but I never bother.<\/p>\n

-Brown the meat over medium high heat. Add the onion and cook, stirring occasionally, until the onion softens and begins to brown.<\/p>\n

-Add a generous amount of black pepper and the flour. Stir it together until the flour is absorbed.<\/p>\n

-Add the bouillon and stir it all together. Add the peas and carrots. Reduce the heat and let it simmer for a few minutes, until the vegetables are tender and the gravy is thickened. If it starts to get too thick add a little more bouillon.<\/p>\n

\n
\n
\n