And a keeper it is! Hurrah!
What I like about this recipe is that it's pretty simple for the freezer. Trim your meat, throw your veggies and broth in, then seal and freeze!
Now when I found this recipe, I was a little worried about the post prep, after the crockpot. I don't like dirtying pans in addition to a crockpot not to mention it looked like it had a lot of steps to get to the sauce, so I almost didn't make it. I'm glad I took a chance. Just one extra pot. Then back in the crock.
So here we go.
Now when I found this recipe, I was a little worried about the post prep, after the crockpot. I don't like dirtying pans in addition to a crockpot not to mention it looked like it had a lot of steps to get to the sauce, so I almost didn't make it. I'm glad I took a chance. Just one extra pot. Then back in the crock.
So here we go.
For freezer - Ingredients in your ziplock:
2 pounds beef chuck, trimmed of excess fat and cut into slices
1 large onion, chopped
1 pound cut mushrooms
1 cup beef broth
1 1/2 teaspoons salt
1 teaspoon pepper
I know what you are thinking, "Really, that is it?" And yes, that is it. And let me just say right now, before I made the sauce this had an AMAZING flavor and I could have eaten the whole crock without the noff.
Once your ziplock is sealed stick it in your freezer with the following label:
Serve over a starch. We will use quinoa or corn noodles. Oh so good. Sooo good. I'm so glad I made a second meal of this. So glad.
2 pounds beef chuck, trimmed of excess fat and cut into slices
1 large onion, chopped
1 pound cut mushrooms
1 cup beef broth
1 1/2 teaspoons salt
1 teaspoon pepper
I know what you are thinking, "Really, that is it?" And yes, that is it. And let me just say right now, before I made the sauce this had an AMAZING flavor and I could have eaten the whole crock without the noff.
Once your ziplock is sealed stick it in your freezer with the following label:
Cook on high 4 hours or low 6
Needed for day of prep:After the meat is done: Melt butter in sauce pan. Add flour. mix well. Add broth and mix well. Bring to boil just for a second, add sour cream and Dijon. Salt and Pepper to taste. Add to crock and turn crock to warm until you are ready to eat.
4 Tablespoons butter
3 Tablespoons flour (I used quinoa flour)
Broth ladled out of the crockpot2 cups sour cream
1-3 Tablespoons Dijon Mustard
Salt Pepper to taste
Serve over a starch. We will use quinoa or corn noodles. Oh so good. Sooo good. I'm so glad I made a second meal of this. So glad.
No comments:
Post a Comment