Canned beef stew for a meal:
I am not sure how I picked canned beef stew for a meal, but it tasted all right over boiled noodles. Eventually, I learned how to make egg noodles and surprisingly enough, it’s simple. Before long, I discovered that making beef stew was also easy. Not only that, it tasted better, was cheaper and healthier. What you can do is buy a lean bottom round roast and cut it into cubes yourself. If you have a meat grinder or food processor, you can grind some of the roast for hamburger and freeze for another occasion.
Beef stew serves 4:
3 tbsp flour 1 bay leaf
3 lbs lean beef cubes fresh ground pepper
1 tbsp olive oil 1½ cups chicken broth
2 cloves garlic, minced ½ cup dry red wine
2 large onions, chopped ½ tsp summer savory
1 tbsp dried parsley
Put the flour into a paper or plastic bag and add the beef cubes. Make sure that the beef is covered with the flour. Doing this results in delicious gravy with no effort on your part. In a large Dutch oven, sauté the beef cubes in the oil over moderate heat for 5 minutes or until brown on all sides; add garlic and onions and cook for 3 more minutes, stirring frequently. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer for 1½ hours. Remove from heat and serve over rice or egg noodles.
Egg noodles serves 4:
2 eggs, beaten flour
pinch of salt
Beat the eggs; add the salt and enough flour to make a stiff dough. The amount of flour will vary depending on the size of eggs. Knead the dough, adding more flour as necessary. Roll out dough with a rolling pin on a board or large surface, adding additional flour to keep it from sticking to the board. Let the dough dry for 1 hour. Cut the dough into 1½-inch wide strips and stack one on top of the other. Cut the strips into noodles about ¼-inch wide. Bring a large pot of water to boil and add the noodles. Bring back to a boil. Lower the heat and simmer the noodles for 15 minutes. Drain and serve.
Wilted endive serves 4:
1 head endive or escarole 2 tbsp red wine vinegar
4 slices of bacon fresh ground pepper
Wash endive thoroughly and drain on paper towels. Break each piece of endive in half. In an iron skillet, sauté bacon until crisp. Set aside bacon and move the skillet off the warm burner to cool for 2 minutes. Add vinegar and pepper and put the skillet back on the warm burner. Bring vinegar to a boil and add endive. Lower heat and cook until endive is wilted, stirring occasionally. This should take about 7 minutes. Remove endive to a serving dish, crumble bacon on top and serve.
Dilled carrots serves 4:
6 medium carrots 1 tbsp butter water fresh dill or dried dill weed Peel carrots and cut into ¼-inch slices. Place in a small saucepan, cover with water and bring to a boil. Lower heat and cook for 10 minutes or until carrots are tender. Remove carrots to a small serving dish add butter and dill, and serve.
