Whatcha Making for Supper?

[BDutch]

A toss-up pot / veggie stew with potatoes, endive, onion, walnuts, garlic, cooking cream and mustard. Topped with parmesan.

 

[igorsMistress]

Fried rice and pineapple.

 

[Ladies-Eight]

Diners good morning one and all!

Tea is ready.

Supper: I was planning on a marinated London Broil, Mashed potatoes, and green veggie last night; but he had other ideas for supper so we will have it tonight.

Temperature is in the 50s mostly clear.

Have a great day!

 

[muddy75]

Pork chops last night

 

[ValerieJ]

We are going to a Christmas party tonight. It's a potluck, so that will be dinner. I'm bringing the Italian beef and it turned out so good this time.

 

[Smokerbill]

We are going to a Christmas party tonight. It's a potluck, so that will be dinner. I'm bringing the Italian beef and it turned out so good this time.

How do you make Italian beef?

 

[pennyJo1960]

Pork chops, fried potato and peas.

 

[muddy75]

Thai chicken wraps

 

[Smokerbill]

Sauerkraut update after two days. The pantry is running a steady mid-60s temperature range which is just right for fermenting. Bubbles from fermentation are forming and no weird stuff is growing. So far, so good.

 

[ValerieJ]

How do you make Italian beef?

Italian Beef

4-5 lb roast (I use a cross rib or chuck roast)
10 cloves of garlic, or as many as you want
salt & pepper to taste
dried basil and oregano, enough to coat the meat
2 or 3 cans of beef consommé (not beef broth)
2 or 3 beef bouillon cubes
1 package of Lipton's Onion Soup (see below for a recipe)

Cut slits all over the beef and insert cloves of garlic. Salt and pepper the beef to your taste. Mix the basil and oregano and coat the beef, roll it in it. In a Dutch oven or large pot, brown the meat on all sides. Then begin adding beef consommé, water and bouillon as follows:
1 can of beef consommé, then 1 can of water
1 beef bouillon cube, then 1 can of water
Repeat until beef is nearly covered in broth.
Add in the package of onion soup mix, or seasonings
Simmer on low for about an hour and a half. Use a meat thermometer and take out at medium rare. Allow to sit for 10 minutes then slice thinly and put it back in the broth.

If you don't normally like your beef medium rare, take it out then anyway, let sit and slice, then allow it to cook longer after it's sliced in the broth. It will be easier to slice that way.

Serve on rolls with a small dish of broth like you would a French dip.

Onion Soup Mix:
2 TB beef bouillon granules
1/4 tsp onion powder
1/4 tsp dried parsley
1/8 tsp celery seed
1/8 tsp paprika
1/8 tsp black pepper
4 TB dried minced onion

Note: I have also made this mix without the minced onion and just added caramelized onions. It's delicious that way, plus you have the bonus of the onions cooked in the broth.

Optional: Sauté onions and bell peppers to serve on the sandwiches. We don't do that normally, but I will often have them available when we have company.