BEEF-1
Let's start with Chuck, the cheapest beef you can buy.
Three pound "Chuck Tender" roast.
Place in a Crock Pot w/12 oz can of beef broth+half can of filtered water.
Add seasonings-
• 1-Tbsp Worchestershire sauce
• 1-Tsp parsley
• 1-Tsp basil
• Pinch of thyme
• 1/4 Tsp salt
• 1/2 Tsp coarse black pepper
• 1 Tbsp minced garlic
COOKING AND PACKAGING-
Cook for 1 hour on high. Cook 4-5 hours on low turning roast every 1/2 hour.
Remove from crock pot; let cool, slice into 1/2 inch slices, about 8-9. Save 3 slices (dice) for Beef Stragonoff (makes 2-3 servings) and the rest for sandwiches, platters or beef with noodles. Pack each serving in freezer bags with juices. For gravies (juices), dissolve 3 tablespoons of all purpose flour or corn starch in 3 oz of filtered water and add to crock pot juices to thicken.
SANDWICHES & PLATTERS
To enhance your sandwiches or platter; Saute a little chopped onion, green pepper and a couple of sliced mushrooms in a sprinkle of olive oil and a pad of butter, add to gravy & beef. Perhaps on a roll or between two slices of Italian sliced bread. On sliced bread, pour gravy over top. YUM. Don't forget your choice of side dishes, potatoes, greens or whatever.
It may sound like a lot of work BUT, most is UP FRONT WORK and you can have a variety of meals at your finger tips in twenty minutes. Of course you must decide what you want to eat tomorrow(plan ahead), to defrost in your refrigerator. If you're like me, I can't always, so I pick up a hoagie, cheesesteak, pizza, crabs from the Steamhouse Cafe or ribs from Shanes or Fat Mats, Atlanta is a great town in which to live and eat. May you save enough to occasionally enjoy fine dining or a great family restaurant like "NINO's" in Atlanta.
Eat well, be frugal, ENJOY.
Beef-1a
Beef Stroganoff-
1- Defrost the beef and gravy you set aside for this dish.
2- Saute 1/4 large finely chopped onion, slice 4-5 small mushroom caps, 1/8 inch thick, in olive oil and pad of butter.
3- Add 1/4 cup dry white wine(optional)
4- Add gravy
5- Add 1/4 Tsp. dill weed
6- Add Tbsp. parsley
7- Add 1 pt. sour cream.
8- Simmer 3-5 minutes on med-low heat, stirring frequently.
9- Add cubed beef
Simmer on low 'til hot. Serve over noodles.
Many recipes call for rice, I prefer Pennsylvania Dutch extra wide noodles. Boil about 6 to 7 ounces(dry) for these 2-3 servings should be plenty.
NOTE: Don't keep sour cream too long, it may turn good.
BEEF-2
1- Sandwiches and platters - from your packaged beef, of 2 servings.
Beef with enhancements...
• Saute 1/2 chopped green bell pepper
• 1/4 large chopped onion
• 5 sliced mushroom caps (1/8" thick)
• Saute in olive oil and a pad of butter.
• Add to gravy and beef slices; simmer on low 'til hot.
• Serve on roll, sliced bread topped with gravy or just dig in.
2- Vegetable beef soup/stew- from your packaged beef.
• Boil 1 large peeled and cubed potato for 5 minutes. Drain.
• In a 6 quart pot Add 2 servings from your packaged beef w/gravy.
• Add 8 oz. cans of corn, peas, green beans, carrots, lima beans, the boiled potato, chopped med. green pepper,
• 6 sliced mushroom caps(1/8" thick).
• 1/2 cup of chopped celery.
• Large 28 oz. can of beef broth for soup; 13 oz. for stew..
• Thicken with flower or corn starch for stew.
Simmer on low heat for 20 to 30 minutes adding sea salt and course black pepper to taste and a pinch of Marjoram. Jar and freeze leftovers. Makes 6 to 8 servings, You may also try adding 3 oz.(dry) of cooked Orzo or Ditalini pasta for more variety.
BEEF-2a
Brassiole-
Thinly sliced sirloin steak. Between 2 layers of Glad wrap, pound with mallet to thin more and tenderize. I prefer pieces of 3-4 inches in length. Here we go with sprinkles to taste on that slice of beef...
• Sprinkle - Oregano, Parsley, Basil, minced Garlic, Salt, Pepper, Fennel seed, Kraft Parmesan/Romano cheese or Locatelli.
• Roll up and skew with round toothpicks to hold together.
• Saute in olive oil and pad of butter.
Prepare about 2 pounds, you may have guests.
Cool and place in freezer bag, Freeze 'til you want some,
An old Italian favorite, place in pasta sauce for 1 hour on simmer and it will become a tender delight.
It also makes a great platter with side dishes of potatoes and greens.
NOTE; Don't forget to remove the toothpicks, they are hard to digest.
BEEF, GROUND-
I don't know how long people have been eating cows, I do know even science credits that food for beneficial results for humans and I happen to like it. Of course I do all my hunting at the market and I thank my fellow beings for processing such to eventually bring it to my table
There are a host of dishes you can make with this stuff. Whatever is in your budget get the leanest ground you can, it will yield the most dishes. Three pounds can give you many lunches and dinners. Remember, go for the family packs - a real bargain.
I admit I have the skill to turn the average steak into a piece of rubber, but even I can cook a good NY Strip or Filet. So, I'm not really a steak guy. I will leave that to you fryers, grillers and broilers.
MEATBALLS 1
Italian style. Originally they are made with equal amounts of beef, pork and veal and are the best tasting. On a tight budget, make it all beef. I generally make 2 sizes, one about 2 ounces and the other about 5/8" round. The large for platters and pasta sauce; the small ones for escarole soup. Yields about 15-17 large and 20-23 small. Package in freezer bags 'til your ready to use.
Here it is..
* In a large mixing bowl, 3 pounds of ground beef.
* 1 tbs each of Oregano, Parsley, Basil, Minced Garlic
* 1 cup of finely chopped onion.
* 2 Pinches of Fennel seed
* 1 Pinch of Thyme
* 1&1/2 cups of plain bread crumbs.
* 2 extra large eggs
Mix thoroughly.
Pour 1/2 cup of dry red wine over mixture. Cover and refrigerate overnight.
Next day, mix thoroughly and form meatballs. Put in greased pan and oven bake at 300^, 10 minutes on each side. Cool and place in freezer bags 'til ready for use.
