Whatcha Making for Supper?

[Ladies-Eight]

Diners good morning one and all!

Tea is ready.

Supper: We will be going out to a seafood restaurant in town for the yearly family birthday party.

Temperature is in the 70s sunny.

Have a great day!

 

[ValerieJ]

@ValerieJ , can you post your Italian Beef recipe. I think it sounds like something I would eat. I also might have some luck getting my husband to eat it too.

It's an easy recipe.

Italian Beef

Ingredients (sorry I don't have exact measurements):

beef roast
garlic
salt & pepper
oregano & basil
Campbell's beef consommé
beef bouillon
Lipton's onion soup mix
Kitchen Bouquet browning sauce

Directions:

Roast can be any roast. I use a Cross Rib roast, which is a less fatty portion of the chuck cut of beef. Basically, you want a roast that will slice easily, not shred. A rump roast would even work, but you would have to cook it much slower to get a tender result.*

Make little cuts all over the roast and push fresh garlic cloves into those slits, as many as you like. We are garlic lovers, so for my 3 1/2 lb roast I used an entire head of garlic. You could just put in 6 or 7 cloves if you prefer.

Then salt and pepper it. Then mix basil and oregano together in equal parts and coat the roast with it. It's important to be very generous with it. My roast probably took between 1/8 and 1/4 cup of basil/oregano.

Now, in a Dutch oven, brown it on all sides, then start adding the following alternately until it is almost entirely covered:

Can of Campbell's beef consommé (not beef broth)
Can of water
1 bouillon cube
Can of water

Repeat that until the meat is nearly covered in liquid. For my roast I used 2 cans of consommé, 2 bouillon cubes, and 4 cans of water, but it is different every time depending on the size of the meat.

Add to this a package of Lipton's dry onion soup mix. If you don't like using packaged foods, I have a copy cat recipe for that. I usually just make my own.

You can add a little browning sauce, but I don't always do that.

Then simmer the meat for about an hour and a half and use a meat thermometer to test for doneness. I take mine out at 125 degrees and let it sit for 10 minutes before slicing. After slicing, put the beef back in the broth. If this is too pink for you, you can always simmer it longer after it is sliced.

To serve, we use ciabatta rolls for their density, but you can use any roll that appeals to you. Ladle a small amount of the broth on the bun, then pile on the meat. I usually set up individual dishes of the broth for dipping the sandwich, like you would a French Dip.


*Note: If you are using a rump roast or something like that, then set on a very low simmer and cook it twice as long, and take it out at perhaps 135 or 140 degrees, or maybe use a slow cooker all day and don't worry about internal temperature.

 

[muddy75]

Goulash

 

[pennyJo1960]

Sauerkraut, beef sausage.

 

[akroberts1085]

It's an easy recipe.

Italian Beef

Ingredients (sorry I don't have exact measurements):

beef roast
garlic
salt & pepper
oregano & basil
Campbell's beef consommé
beef bouillon
Lipton's onion soup mix
Kitchen Bouquet browning sauce

Directions:

Roast can be any roast. I use a Cross Rib roast, which is a less fatty portion of the chuck cut of beef. Basically, you want a roast that will slice easily, not shred. A rump roast would even work, but you would have to cook it much slower to get a tender result.*

Make little cuts all over the roast and push fresh garlic cloves into those slits, as many as you like. We are garlic lovers, so for my 3 1/2 lb roast I used an entire head of garlic. You could just put in 6 or 7 cloves if you prefer.

Then salt and pepper it. Then mix basil and oregano together in equal parts and coat the roast with it. It's important to be very generous with it. My roast probably took between 1/8 and 1/4 cup of basil/oregano.

Now, in a Dutch oven, brown it on all sides, then start adding the following alternately until it is almost entirely covered:

Can of Campbell's beef consommé (not beef broth)
Can of water
1 bouillon cube
Can of water

Repeat that until the meat is nearly covered in liquid. For my roast I used 2 cans of consommé, 2 bouillon cubes, and 4 cans of water, but it is different every time depending on the size of the meat.

Add to this a package of Lipton's dry onion soup mix. If you don't like using packaged foods, I have a copy cat recipe for that. I usually just make my own.

You can add a little browning sauce, but I don't always do that.

Then simmer the meat for about an hour and a half and use a meat thermometer to test for doneness. I take mine out at 125 degrees and let it sit for 10 minutes before slicing. After slicing, put the beef back in the broth. If this is too pink for you, you can always simmer it longer after it is sliced.

To serve, we use ciabatta rolls for their density, but you can use any roll that appeals to you. Ladle a small amount of the broth on the bun, then pile on the meat. I usually set up individual dishes of the broth for dipping the sandwich, like you would a French Dip.


*Note: If you are using a rump roast or something like that, then set on a very low simmer and cook it twice as long, and take it out at perhaps 135 or 140 degrees, or maybe use a slow cooker all day and don't worry about internal temperature.

Thank you. I am going to try to make this, this upcoming weekend.

 

[akroberts1085]

I'm going to get to the store and cook myself a stew. I know I will have a lot of leftovers but it's usually leftovers that taste better.

 

[muddy75]

Goulash

Correction——spaghetti

 

[Tstraub]

Dinner on the pellet grill tonight. Ham, garden potatoes and red velvet cake made with beets from the garden I’ll probably throw either corn or green beans in too once I figure out which kids are going to be home for dinner tonight

 

[sourland]

Rosemary/balsamic pork loin, baked sweet potatoes, cauliflower

 

[MommyGirl]

Smoked salmon, baked potato, and a salad