Today I am cooking a beef roast and as you well know the price of beef is anything but cheap, so I usually will make as many meals as possible with a ” beef pot roast” as I call them. This week the price was $3.28 per pound and I have a two pound roast.
I always pick a cut of beef with a little fat and I always cook the meat with the fat, I do not trim before cooking. Why? I learned from many old ladies in my past that the fat is what makes this meat tender.
I also prefer to boil the meat, I find that it makes it a little more tender, and I get plenty of beef broth and to me that if the flavor.
I will make what was asked for ” Beef Stroganoff” and “Beef stew.” But I am making the beef stroganoff with egg noodles rather than rice.
First I boil the beef roast, in water, in a large cooking pot for a few hours on a low to medium setting.
Next I remove the meat and I cut it in half and I removed one half of the beef broth.
I chop one half of the beef roast into bite size pieces and put it back into the cooking pot.
I add a large onion.
One clove or garlic. (If I do not have fresh garlic I use a tablespoon of minced in the jar or one teaspoon of garlic powder).
I salt to taste and add one half teaspoon black pepper.
I chop Three Irish potatoes in various sizes.
I add three sliced carrots.
I cover and cook on medium heat for around twenty minutes or until the carrots and potatoes are soft when a fork is inserted.
Add one packet of low sodium brown gravy mix.
Serve with bread of choice.
NOTE : If the stew is still to thin add instant potatoes till its as thick as you like.
I love rice. I can put rice in just about any type of food. With that said let me tell you about two delicious rice dishes, Beef stronaoff with rice and fruit with rice, easy to make and so delicious you will put them on your regular meal plans.
For Beef Stroganoff with rice you will need :
1/3 cup of butter
1/2 cup of chopped onions
8 ounces of sliced mushrooms (fresh)
1 pound of beef , sliced into thin strips
1 cup of beef bouillon
1/2 teaspoon salt
2 tablespoons of tomato paste
A dash of Worcestershire sauce
1/4 sour cream
1/2 cup heavy cream
1 1/2 cups of instant white rice ***
In an iron skillet melt 2 tablespoons of butter, add onions and cook till brown, remove from skillet and set aside.
Add 2 more tablespoons of butter and saute until light brown, remove from skillet and set aside.
Add the rest of the butter to the skillet.
Roll beef in flour and cook in the butter till browned.
Add bouillon,salt and onions to the meat in the skillet. Cover and simmer for an hour.
Add tomato paste, Worcestershire sauce, sour cream, heavy cream and mushrooms. Simmer on low.
Cook rice as directed on the package.
To serve arrange rice around the outer edges a larger serving platter and put the beef stroganoff in the middle.
Makes four servings. *** to speed things up I will at times use microwaveable rice cups made by Minute rice.
Now you have two meals from one beef roast. This is how I like to do dinner. Cook one time and make two meals, or more with the leftovers 🙂
By Andria Perry
Photo By Pixabay
Do you cook once and make many meals?
Do you use rice a lot?