Constance
Master Chef
I dug way down in the deep freeze yesterday and found a sirloin steak labeled '04, and a big 1-1/2" thick t-bone labeled '01, both frozen in ziplocks, then wrapped in foil. I thawed them both, thinking to make swiss steak out of the sirloin and give the t-bone to the dog. But the t-bone looked and smelled fine, so I cut the meat off, saved the bone for the dog, and added it along with the sirloin. I S&P'd, sprinkled with flour, topped with thinly sliced onion rings, quartered russet potatoes and sliced carrots, S&Ping them too.
Then I discovered I was out of tomato sauce, so I used a can of tomato soup and a can of diced tomatoes, juice and all, covered with foil and stuck in a 350 degree oven for about an hour and a half.
It was delicious...you could cut the meat with a fork and it had no "funky" taste at all.
Waste not, want not.
Then I discovered I was out of tomato sauce, so I used a can of tomato soup and a can of diced tomatoes, juice and all, covered with foil and stuck in a 350 degree oven for about an hour and a half.
It was delicious...you could cut the meat with a fork and it had no "funky" taste at all.
Waste not, want not.
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