Thank you Gramma and Sandra-Lee kitchens
This is my very first post here. I have been learning many new subject and making small changes in the way I live everyday for the past year. Today I learned a lesson after implementing new information on a very old technique. So here it is: I love to cook like an "Old Stove". My Grandmothers and Aunts were the first to teach me to cook when I was very young. One of Gramma Ida's recipes was a 4 lb. beef roast in the oven and this is the way it is done:
Place the roast into a 13 x 9 baking pan. On top I add one can each of Campbell's mushroom soup and Cream of Celery soup spreading that mix all over the roast. Then add one envelope of Lipton beefy-onion soup mix over that. Finally add 3/4 can of spring water and cover the pan with foil. Place in a pre-heated oven at 325 and roast slow for 2 1/2 to 3 1/2 hours. What comes out is a roast that literally shreds apart and melts in your mouth laying in a sea of blissful deliciousness from the soup mixes. This is where a nice crusty loaf of Italian beard comes in handy to mop up all that sauce. Holy smiley, it is wonderful. I usually serve this with mashed potatoes and carrots. We have been know to eat it all, or nearly all of it during supper. Who could help it? Slowing down a bit we then found we had a small amout left over and all that great soup sauce. It took me years to learn to turn that into a small beef stew for another meal. This gave me two for one. Not bad, I was indeed pretty pleased about that and never thought about it again until yesterday. I have decided to eat less meat over all and this is what happened to my long loved recipe.
I took the same ingredients and did the exact same things except instead of having it for dinner night before last I covered it and put it in the frig until yesterday. I then cut off a 5" piece of the roast leaving me at least 3 more of the same intact. I then shredded this 5" piece and discovered it made nearly 5 Cups, yes, 5 cups of shredded beef.
Then took the other 2 + cups of shredded beef and made a Beef Stoganoff. By mixing all but 1 cup of the soup sauce with a little sour cream, worchester sauce, tarragon, dry mustard, a dash of tabasco, salt and pepper. I stirred in the beef and poured it over a package of wide egg noodles. This made 8 more meals.
Then cutting that roast yet one more time gave me 4+ cups of beef, so I turned 2 into dinner with the mashed potatoes and carrots as always along with that 1 cup of soup sauce I reserved that resulted in 2 more meals and yes, we did mop the sauce with crusty Italian bread, just not a whole loaf!
Lastly, the piece that was left over made 2+ cups of shredded beef. I froze this in a Freezer bag for a few more meals giving us 15 to 8 meals in all. Wow! Now that is somthing, simple and smart. If nothing else it is something to think about?
Well, I had no idea how far the gift of a simple 4lb beef roast would go. Each an unbelievably delicious meal. I am so happy I have begun to use the lessons I have been learning that enabled me to see that in eating less meat at a sitting, my family could eat many more meals and a wider variety for so little money. This is stretching a dollar and cut of meat wisely. That gift of a 4lb beef roast turned into 15+ meals.
I am so happy to be able to share this news with you here. If anyone is interested in sharing their helpful tips or would like to try one of these recipes just post it here. I look forward to sharing posts together with you. I am excited to in hearing how you stretch your dollars, groceries and home decor transformations. Please tell me what your superpower is.
Thanks for reading and I hope you will share your fav's here with me.
Until next time enjoy Justamere Simple Life for what it is...Simply wonderful!
Narde~Banks
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