Beef Cubes and Gravy

Ingredients:

2 Cans Cream of Mushroom Soup
1lb. Cubed Beef or Venison
2-4 drops of Kitchen Bouget

Directions:
1. Place cubed beef into skillet with boiling water. The water should only fill a 1/4 of the pan. Cover with a lid. Make sure to stir occassionally so that cubes do not stick together and to check that there is still enough water.
2. Once cooked througholy, you can pour out some of the water or keep it. This will determine if you are making thick gravy or thin.
3. Pour in Cream of Mushroom soup and add Kitchen Bouget to brown your gravy. Mix well. A little Kitchen Bouget can go a long ways, so try not to add too much. It is better to add a couple drops and then add more later. You can not take the drops back out once it is mixed in.
4. Cook until bubbles start to form. Do not bring mushroom soup to a boil. Remove from heat and serve. This can be served over mashed potatoes, rice, noodles, bread, green beans, or carrotts.
As with everything on this site. Make sure that this recipe is allowed on your diet as established by your Doctor and/or Dietition. Again, these recipes are the ones my mother makes for my father who has been living with crohns.