The promised rain turned into a rather warm, sunny day. Can't complain too much as it makes the shopping errands a lot more convenient. Rain is best when enjoyed from behind a window although I have been known (as recent as Saturday!) to take my daily walk, rain or shine . . . and it was raining on Saturday.
Beef was on sale but I'm watching the budget and going with lasagna with homemade pasta - it's all in the cupboard/refrigerator so no expenditure for the meal. I was kind of leaning towards beef because I do enjoy a beef with gravy meal over rice or with potatoes. This is not a fast meal but it goes in the oven and is perfect for warming up the house without turning on the central air on a rainy day.
Wine-Sauced Beef
Approximately 4 pounds of beef, cut into 2-inch cubes
1 teaspoon garlic powder
1 teaspoon onion powder
6 garlic cloves, peeled, smashed, and diced.
2 cans of mushroom soup - don't dilute it!
1 cups of sliced mushrooms
3/4 cup red wine
1 packet of dry onion soup mix
3-4 carrots, peeled and thinly sliced
1 cup frozen peas
Preheat oven to 325 degrees. Vegetable oil spray a large casserole baking dish.
Sprinkle the cubed beef with the garlic and onion powder. Place in prepared baking dish. Combine the rest of the ingredients except for the carrots and peas. Pour over the meat in the baking dish. Mix to coat each piece of meat.
Cover and bake for approximately 2 1/2 to 3 hours or until the meat is tender. Add the carrots and peas during the last 30 minutes of cooking.
*I haven't tried it, yet, but this would probably work in the crock pot. I think I would, however, brown the meat a bit first.
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