This recipe is one I turn to often, and over the holidays when I was feeding my brothers' families, and often out-of-town guests, I turned to this one, that I could easily double and I knew would satisfy the crowds. The taste is homey, and because the meat cooks for a long time, the texture is comforting. Paired with some steamed green beans and homemade bread, it was a simple, but yummy dinner.
This is another recipe from Don't Panic, Dinner's in the Freezer, and though I've never doubled it and frozen half, I think it is an awesome idea!
Continental Beef and Noodles
serves 6
serves 6
6 T. butter
1 c. minced onion
1 lb. fresh mushrooms, sliced
2½ lbs. beef stew
8 oz. tomato sauce
2 t. Worchestershire sauce
1 T. sugar
2 t. paprika
2 t. salt
⅛ t. pepper
2 cloves garlic, minced
buttered noodles
Melt 2 T. butter in Dutch oven over low heat.
Add onion and mushrooms and saute until tender. Remove from pan.
Add more butter to pan and melt; add beef in several batches, and brown.
Put all beef, mushrooms and onions back in Dutch oven.
Combine tomato sauce, Worcestershire sauce, sugar, paprika, salt, pepper, and garlic. Pour sauce over meat. Cover and cook slowly over low heat for 2 1/2 hours or until meat is tender. Stir occasionally.
Serve with buttered noodles.
1 c. minced onion
1 lb. fresh mushrooms, sliced
2½ lbs. beef stew
8 oz. tomato sauce
2 t. Worchestershire sauce
1 T. sugar
2 t. paprika
2 t. salt
⅛ t. pepper
2 cloves garlic, minced
buttered noodles
Melt 2 T. butter in Dutch oven over low heat.
Add onion and mushrooms and saute until tender. Remove from pan.
Add more butter to pan and melt; add beef in several batches, and brown.
Put all beef, mushrooms and onions back in Dutch oven.
Combine tomato sauce, Worcestershire sauce, sugar, paprika, salt, pepper, and garlic. Pour sauce over meat. Cover and cook slowly over low heat for 2 1/2 hours or until meat is tender. Stir occasionally.
Serve with buttered noodles.
8 comments:
sounds great! I need to get that cookbook out and work my way through it. I've only made the PUmpkin Ice Cream pie. (and it is delish, esp with a gingerbread crust!)
Barbara, if you made a cookbook I would buy it! In fact, I'd buy enough to give to my friends. The recipes you post are never too difficult but always something good. You write it in a way that is completely do-able for getting dinner on the table. As a young wife and mother, you inspire me in the kitchen. You're like my Julia.
It's one of my favorite cookbooks, Crafty P.
Laura,
I think that is the nicest comment I've ever had. Thank you. (Blush) You made my day!
I second Laura's comment. This is always the first blog we both come to when we're looking for a new meal! When I ask Laura what's for dinner on the phone and she tells me, I say, "Where did you get that recipe?" And she says, "The same place I get every new recipe I try: Bless Us O Lord!"
Thanks for all your dedication. Even when I don't comment, I'm loving every post - providing I'm not nauseous with morning sickness of course. ;o)
Trying this tonight! But I won't double and freeze. I'm wondering how the mushrooms would be after freezing.
Count me in as one of your fans--and I'd buy your cookbook too. You should get busy on that!
I don't own a dutch oven, can I make this in a crock pot?
Krystal,
I imagine you could. Four hours on high would be my recommendation. A 2-quart lidded pot would work as well. You could, alternately cook it in a covered dish in the oven on 325 degrees. I hope that helps!
Post a Comment