Cranberry Beef

This recipe is one of our Sunday favorites! The cranberry gives just a hint of sweet to the roast and makes a delicious gravy for mashed potatoes. I usually make it with a regular roast, but have adapted it here for use with canned beef. The original recipe can be found at –Mellyn

Yield: 6-8 servings

  • 1 can cranberry sauce
  • 2 Tablespoons onion powder
  • 5 teaspoons beef bouillon
  • 2 12-ounce cans beef chunks, drained
  1. Pour cranberry sauce into a saucepan, and add onion powder and beef bouillon.
  2. Stir over medium heat until the sauce is smooth. Add beef chunks and heat through (about 5-10 minutes over low heat).
  3. We serve this over mashed potatoes and love green beans on the side.



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