Beef Stroganoff

A fantastic comfort food, and although similar to Beef Monterrey, it does have a different flavor and so I feel it is worth including as a separate meal.
I love that it is a one pan meal, makes clean up and prep much easier.  This would make a great meal in a bag.

Beef Stroganoff

Serves 4-5

1/2 c. Gravy Mix

3 T. Sour Cream Powder

1 tsp Beef Bouillon

1 1/2 tsp Dried Minced Onions

1/4 tsp Basil

1/4 tsp Thyme

1 1/2 tsp Parsley

3/4 tsp Garlic

1 can Mushrooms (7 oz can)

1/2 pt Beef

1 1/4 c. Macaroni

3 c. Water

Pick a 3 qt pan, any shape with a lid.  Whisk the gravy mix, sour cream powder and spices into half the water.  Add the mushrooms, with liquid (about 1/4 c. per can) the beef with any broth, the macaroni and the last 1 1/2 c. water.  Put the lid on and simmer until the pasta is cooked, about 15-20 minutes.

I added about 2 tsp of Worcestershire Sauce since this is something we keep in our food storage.  I will serve the meal with the bottle (Makes me sound like a lush, eh?) on the table for those who are bigger fans of it than I.

Bean and Rice Burrito's

This is a great recipe to help use up left overs and a great option for a busy day since it is quick and easy.

BEAN AND RICE BURRITOS

Serves 4

1/4 c. Dry Onion

1/2 c. Water

1 1/2 c. Cooked Rice

1 can Pork and Beans

1/4 - 1/2 c. Salsa

4 Tortilla's

Put the dry onion and the water in a skillet to soak and soften.  Add the cooked rice, pork and beans and salsa.  Heat through, adding more water if needed for a nice texture.  Wrap in tortilla's and serve.

We will often add sour cream or grated cheese into the burrito.  Since that is not always food storage compatible, I do not include it in the recipe.  I also promise to post my tortilla recipe later.  Just like bread or rolls it is a wonderful way to add variety to your menu using stuff you already have on hand. 

This is also a great meal to eat just plain, over toast or over a bed of lettuce in the spring when you can harvest that from your garden.

Beef Monterrey

I don't know where I got this recipe from......if it's yours let me know, I would love to give credit to the rightful owners!

This is a favorite in our family, the flavor is similar to a stroganoff, but not quite.

Beef Monterrey

3 Tbs Butter*

1 1/4 c. Gravy Mix

1/4 tsp Salt

1/2 tsp Pepper

3 tsp Dry Minced Garlic

1-2 can Mushrooms

1 pint Beef  (1 lb)

3 c. Beef Broth

1 tsp Beef Bouillon

___ tsp Beef Bouillon**

4 c.  Prepared Rice
1/2 c. Chopped Pecans

Open the can of beef chunks and drain the liquid into a large measuring cup (3c. or larger).  You can use any broth or bouillon/water combo you want.....you need 3 c. liquid, flavored as beef broth, in this recipe. 

Pour the broth into a 9x13 pan.  Mix in the Garlic, Salt, Pepper and then add the 3/4 c. Gravy Mix.  Whisk together until thoroughly incorporated.  There may be small lumps of Gravy Mix and thats ok.  Cut the butter into 1 tsp chunks and place in pan.

Put the Beef Chunks and Mushrooms into the pan. 

Cover with foil and bake at 375º for 30-45 minutes, until the gravy is thick. 

Serve over Rice and garnish with chopped pecans or walnuts.  We usually put a green vegetable on the side to round out this meal.  Delicious!

*Butter is optional.  It adds flavor but is not necessary to make the recipe work.

**After you know how much additional liquid you use, you can fill in how many tsp of Beef Bouillon you add to your recipe. I recommend you make it with your food storage before you fill in the 2nd amount of Beef Bouillon.

1 14 oz can Broth = 2 cups
1/2 pint home canned beef = 1/4 c. Broth
1 12 oz can Costco Beef = 3/4 c. Broth

Don't forget, you can use the water from the canned mushrooms as well....it's just water and may be helpful if you were in a water restricted situtation.