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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Ingredients:
1 cubes of beef
4 Slice(s) Bacon
1/8 pepper
2 Pound(s) Yellow squash, sliced
1 salt
1 medium Onion, chopped
1 parsley
1/2 Cup(s) Sour cream
1/8 thyme
1 1/2 Teaspoon(s) Dried whole dillweed
1 approx. tomato, diced
1 Teaspoon(s) Onion salt
1/4 approx. tomato, paste
1/4 Teaspoon(s) Pepper
2 tomato, juice, v8
1/2 approx. ketchup
3 sliced carrot
1 diced fresh, yellow potato
1/6 or pastry flour flour, white
2 quartered onion, yellow
1 oil, canola | |
Directions: Cook bacon in a large skillet until crisp; remove bacon, reserving 1
tablespoon drippings in skillet. Crumble bacon, and set aside.
Saute squash and onion in reserved drippings 6 minutes or until tender;
stir in sour cream and seasonings. Spoon into serving dish; sprinkle with
crumbled bacon.
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