Recipe: Beef Stew

admin — Tue, 22 Sep 2009 19:21:35 +0000

Cook and season to taste 2lbs of stew meat in pan. Don’t drain drippings. Add any “Beef Stew” seasoning packet to 1 cup water, whisk until smooth and pour over cooked meat. Simmer until seasoned broth starts to thicken. In separate soup stock pan, add 3 cups cubed potatoes, 2 cups carrots and ½ cup finely chopped onion. Cover veggies with water. Water level should be about 1/12 inches above the veggies (approx 7 cups). Bring to boil and cook until veggies are desired tenderness. When veggies are done dump the meat and broth mixture right into the soup stock pan with the veggies and water. Do Not Drain the veggies! Simmer on low heat for at least 30 minutes to allow flavors to blend. Salt/pepper to taste.

Cooking time (duration): 60

Number of servings (yield): 8

Recipe: Steak & Everything Sandwiches

admin — Tue, 22 Sep 2009 18:59:58 +0000

Slice steak thin and sauté in a large pan until meat is slightly cooked, seasoning with Montreal Steak Seasoning.
Add sliced vegetables to meat and sauté until they are tender (not too soft).
Season everything with garlic powder, salt and pepper.
When meat and veggies are cooked, add the chopped tomatoes and the shredded mozzarella cheese and let melt.
Scoop onto a Hoagie Roll and enjoy.

Cooking time (duration): 20

Number of servings (yield): 6