Our house smelled SO good last night! The New Orleans Beef was simmering on the stove and everyone loved Supper! I put it on to cook at the plant yesterday morning....cooking real slow on top of the stove. I just put cut up the meat, added the beef broth and a can of tomato sauce, popped on the lid and walked away! Does it get any easier?
Well, I guess I could have bought already cut up stew meat instead of cutting my own...but I think a chuck roast is perfect and usually much less expensive than the stew meat. You really need to use the full 5 pounds of beef with the one bag of mix! Spend a little more on the beef because you'll enjoy SEVERAL meals out of the one cooking!
Another hint....I always cook New Orleans Beef early in the day if possible so I can refrigerate the pot, skim off any fat that rises to the top and heat it all up again just before supper! That way you can enjoy a much healthier meal! And no last minute prep! This is one dish that tastes even better a day later!
We ate the Beef over rice last night (the rice comes in the box too) but Prescott kept dipping his bread into the juices....we should have made him an open face New Orleans Beef "sandwich" instead! I divided up the "bonus Beef" this morning and have enough for 3 more meals in the freezer! I love stocking the freezer with ready to thaw and enjoy!
In Louisiana they call this dish Grillades - but when we made a mix of it....New Orleans Beef was easier to explain! You'll find it on some menus in New Orleans...usually Grillades and Grits! It's so good served in the middle of a big pile of grits! YUM! One of those 3 containers is coming out of the freezer tomorrow night!
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