This month I decided to keep dinners to a minimum amount of work, but still tasty. And most important, I wanted enough leftovers to freeze for when the pace gets more intense.
One Pot Beef Stew
French or Italian Bread
Red Wine – Pinot Noir
2 pounds sirloin cut into chunks with fat removed
4 large cloves of garlic pressed
10 sprigs of fresh thyme or 1 tsp. dried
1 large onion chopped
16 oz. Portobello mushrooms halved
¾ tsp dry mustard
freshly ground pepper to taste
4 tbsp. red wine vinegar
2 tbsp. tomato paste
2 tbsp. sour cream – make them a healthy ones
3 cups beef stock
Heat olive oil in a Dutch oven. Add onions and thyme. Cook until the onions are translucent. Add garlic and sauté for 30 – 60 seconds. Set this combination aside in a bowl.
Heat pan again adding olive oil if needed. Add mushrooms and sauté until soft. Remove to same bowl as onions.
Add olive oil to the same pan and heat on medium-high until the oil sizzles. Sprinkle dry mustard, then pepper, on steak chunks. Brown meat on all sides. Set the chunks in the bowl with the other ingredients.
On medium heat, pour red wine vinegar into the pan. Add tomato paste and blend in. Mix beef stock and sour cream in a small bowl, then add to pan. Bring to a simmer while stirring well to make a fairly smooth broth. Add meat and other cooked ingredients. Heat thoroughly while stirring.
Fill a large pot with water and follow the package directions to cook. If the noodles are done before the stew, drain them in a colander and set the pot or lid on top of the noodles to keep them warm.
REMEMBER: all noodles/pasta can easily be re-warmed by running hot water over them before serving.
To serve, scoop egg noodles into soup/salad bowls. Spoon hearty portions of stew over the noodles.
Lettuce from 2 different types torn into bite size pieces, green leaf and head are excellent
Cucumber peeled and sliced thick
Green Onions, sliced, be sure to include some of the green
Any and everything else in the fridge that appeals to you.
Combine all the dry ingredients into a large bowl. Cover with a damp paper towel and store in the fridge until ready to serve.
Your favorite bottled dressing or oil and vinegar work great with this hearty meal. Pour on a small amount of dressing and toss. Or, set a variety of bottled dressings on the table for everyone to help themselves.
Taylor currently has five explicit romance books released by Toque & Dagger Publishing. Excerpts from her books can be found on her website http://www.sloanetaylor.com, blog http://sloanetaylor.blogspot.com/, and all popular vendors.
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