Summer Time Cooking

31 May

Want to spend less time in the kitchen now that summer has arrived? Make time for more summer fun by cooking ahead.   In Once-a-Month Cooking (641.555 W751o2007), Mimi Wilson and Mary Beth Lagerborg show you their system for enjoying more homemade meals.  They use the following recipe and their freezer to get ahead on week night suppers.

 

Savory Beef

2 pounds beef round tip steak

Freshly ground black pepper to taste

1 cup sliced fresh mushrooms

1 sliced onion

3 tablespoons vegetable oil

3 tablespoons all purpose flour

2 cups water

2 beef bouillon cubes

2 tablespoons tomato paste

1 teaspoon dry mustard

¼ teaspoon dried oregano leaves

¼ teaspoon dill weed

2 tablespoons Worcestershire sauce

8 ounces wide egg noodles*

Cut beef into thin strips about 2 inches long. Sprinkle beef with pepper and set aside in a cool place. In a heavy skillet, sauté mushrooms and onions in oil until golden, about 10 to 15 minutes. Remove them from skillet.  Put meat into same skillet, cook and stir steak quickly on all sides until it’s brown but still rare in the center, about 7 minutes. Remove meat and set aside.

Blend flour into the drippings in skillet, gradually adding water and beef bouillon. Bring to a boil. Stir constantly until smooth and slightly thick. Mix in tomato paste, dry mustard, oregano, dill weed, and Worcestershire sauce. Stir meat, mushrooms, and onions into sauce. Cool meat mixture and freeze in an eight cup container.

To prepare for serving, thaw beef. Prepare noodles according to package directions. Heat beef in a saucepan over medium heat, stirring constantly until it’s bubbly. Serve meat over noodles.

Other titles to try:

The best make-ahead recipe (641.555 B561.3c)

Don’t panic, more dinner’s in the freezer (641.555 M385do)

Trim & terrific freezer friendly meals (La 641.563 C624tf)

 

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