This. Was. Delicious. And since it’s only about 340 calories a serving, it’s definitely on my make again list. It also freezes well too, so it’s a perfect candidate for weekend make-ahead cooking.
If you’re making this for company, ramekin dishes would look great. For practical reasons (and the fact that I couldn’t find white ramekins with seal-able lids), I used small glass Pyrex dishes. Hey, my mother-in-law already likes me, if she comes over for supper, she won’t need the extra presentation. 😉
Goes well with a dinner roll and a side of vegetables. Continue reading “Individual Beef and Mushroom Pies”
This is a great sauce to make ahead and store in the freezer – it pumps up almost any meal. If you’d prefer a vegetarian version, omit the chicken broth or substitute it with vegetable broth. Continue reading “Mushroom “Cream” Sauce”
This is an oldie but a goodie. I’m not sure what it is – beef in cream sauce? Sautéd mushrooms and onions…? Dunno, but the smell of this is delicious. It’s usually served with egg noodles, and I like to add a colourful vegetable side or two.
I haven’t made it in a while (“cream”, “pasta” and “diet” don’t usually go together well), but with 3/4 cup of cooked egg noodles, a few minor alterations and heavy on the mushrooms, it fits in nicely and tastes great.
For this recipe I used outside round roast beef. It’s usually used for pot roasting because it’s a little tougher, but much cheaper than the super tender pricey stuff. If you cut it into thin strips against the grain and simmer in the sauce, it’ll still melt in your mouth and won’t cost a fortune. Whatever you don’t eat right away can be frozen for future meals. Continue reading “Beef Stroganoff”