Preparation is one of the main keys to having successful meals at home. I began cooking some of my meat ahead of time to cut back on my food prep, as well as, provide a healthy meal for my family even when life gets hectic. Being a family of 3, most meats I buy are portioned too large for us to eat. A beef roast often feeds more than 5. Last night I made a large roast with potatoes and twice the needed carrots. Tonight, I will take the remaining roast and carrots and use it towards tonights meal of beef and noodles. Cooked meat also freezes real well. Portioning it ahead of time makes it even easier. Check out my recipe for beef roast, followed by my beef and noodles recipe with the leftovers. It is similar to beef stroganoff but without the mushrooms.
Beef Roast
Serves 4
2 pounds beef roast (1 pound for tonight, 1 pound for future meal)
4 meduim potatoes, quartered
4 large carrots, diced (8 large carrots if cooking for a later meal)
1 packet Lipton Onion Soup Mix (Original or Beef)
Pepper to taste
1 cup water
Preheat oven to 295. Coat large roasting pan with cooking spray. Place meet and vegetables in pan and sprinkle with soup mix and pepper. Pour 1 cup of water over the top. Cover and roast for 3 to 4 hours. Baste halfway through. Serve the potatoes and half of the meat and carrots for tonights meal. Freeze the remaining meat or use it for dinner tomorrow. See next recipe for suggestion.
Beef and Noodles
Serves 4
3/4 pounds cooked beef roast, shredded and fat removed.
1 1/2 cans cream of celery soup
1 cup beef broth
1/2 cup sour cream
Pepper to taste
4 servings cooked egg noodles
In a sauce pan on medium heat, combine beef, soup, broth, sour cream and pepper. For a thinner sauce, add more broth. Heat until hot, stirring frequently. Serve over hot egg noodles with a side of roasted carrots or vegetable of choice. Enjoy!
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