Cook Once Eat Twice - Beef Stew and Stroganoff for 2 |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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My random bouts of laziness occasionally lead to some real gems in the kitchen. We thought this was one of them. I like tomato based beef stews but get tired of them. Then I have to contend with the leftovers. Using what was in my pantry, freezer and fridge, Meal #1 produced a rich and flavorful brown-gravy type stew with very little effort and included my lazy-woman plan to use up the leftovers - Meal #2. ;-) As written, the *two* of us dined well *twice* with nothing left except satisfied bellies and empty plates. Ingredients:
2 tablespoons vegetable oil |
1 lb lean stewing beef, cut into bite size pieces |
2 tablespoons flour |
1/2 cup red wine |
1 teaspoon salt |
1 teaspoon ground black pepper (or to taste) |
1/2 cup chopped onion |
1 cup sliced carrot |
1 cup sliced button mushroom |
2 medium yukon gold potatoes, peeled and cubed |
1/2 teaspoon dried thyme leaves (omit if you prefer, we liked it) (optional) |
1 (10 ounce) can condensed french onion soup |
1 (10 ounce) can condensed golden mushroom soup |
1 (14 1/2 ounce) can condensed beef broth |
2 cups chicken broth (or use another can of beef broth) |
1/2 cup low-fat sour cream (more or less-see notes below) |
2 large baked potatoes (i use yukon gold) |
Directions:
1. MEAL 1:.
2. Heat the oil in large stew pan over medium-high flame.
3. Dredge meat cubes in flour then place them in the oil. Brown on all sides then remove with a slotted spoon.
4. In the same pan, saute the onions and carrots until onions are tender.
5. Carefully pour in the wine, stirring and scraping up any brown bits stuck to the bottom of the pan.
6. Return meat to the pan and add all remaining ingredients.
7. Cover and simmer until potatoes, meat and carrots are tender; about 45 minutes.
8. Taste for seasoning; add more salt and pepper if needed.
9. Serve in bowls, garnished with minced fresh parsley and hot crusty bread on the side.
10. After eating and resting a bit, attend to the cooled leftovers by removing and discarding any remaining potatoes and carrots.
11. Refrigerate(or freeze) meat/broth/mushrooms etc. until time for Meal #2.
12. MEAL 2:.
13. Bake potatoes per your usual method.
14. As they bake, reheat your stew.
15. When stew is hot, remove from heat and stir in the sour cream.
16. N.B.: The amount of broth you had leftover will determine the amount of sour cream to use. Add more or less to reach your desired taste and consistency.
17. Split open those hot, fluffy baked potatoes and generously spoon stroganoff over the top.
18. Enjoy again!
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