When sirloin, round steak, or chuck steak are on sale, it’s time to stock up and plan on putting these awesome recipes in your freezer. Hunting season’s coming, and these recipes would be wonderful made with venison too!
This set of savory dishes will fill your freezer with 3 crockpot and 1 skillet dishes. Get ready to enjoy the rich flavor of Beef Bourguignon, yummy and slightly tangy Beef Stroganoff, spicy south-of-the-border Carne Guisada,and tender Swiss Steak.
From start to finish, this cooking session will take you an hour without interruptions. When you’re finished, don’t forget to add these meals to your Make-a-Menu Calendar!
On your mark, get set, go!
4 Gallon-size plastic freezer bags
counter-top blender or stick blender
scale (helps to weigh meat)
8 pounds steak
Seasoned salt, such as Lawry’s
3 slices bacon
3 Tbsp. butter
2 Tbsp. canola oil
1 cup flour
1-1/2 tsp. salt
1 tsp. dried mustard
2 large onions,
1 green bell pepper, chopped
2 stalks celery, chopped finely
1 Tbsp. chopped fresh parsley
1 14-oz. can diced tomatoes
1-1/2 Tbsp. tomato paste
12 pearl onions
8 oz. sliced mushrooms
1 cup red wine
6 cans beef consommé
1/8 tsp. crushed dried basil
2 carrots, chopped
½ tsp. thyme, crushed
1 tsp. pepper
1 clove fresh garlic,
pinch of nutmeg
5 Tbsp. Bolner’s Fiesta Carne Guisada Seasoning
INGREDIENTS FOR SERVING DAY
12 button mushrooms
¼ cup sour cream
BEFORE YOU START COOKING
Label the 4 plastic freezer bags as follows: Carne Guisada, Swiss Steak, Beef Bourguignon, Beef Stroganoff
Slice meat as follows:
2 pounds of cubes
4 pounds 2” long thin strips
2 pounds cut into single-portion steaks
Sprinkle 2 Tbsp. flour in the bag labeled “Carne Guisada” and add 2 pounds of the thin strips. Shake really well to coat all the meat. Add 2 cans consommé and ½ cup diced tomatoes with green chilies (Rotel) Freeze. Add the meal to your menu on a night you need a slow cooker meal.
Chop all your vegetables and set aside in bowls or on paper plates.
Make the Beef Bourguignon by doing the following:
(a) Dredge the beef cubes in 1/3 cup flour, ½ tsp. salt, ½ tsp. pepper, and ½ tsp. thyme.
(b) Cook the bacon in a large skillet. Remove from the pan when done, putting in a large bowl, and leaving the cooking fat in the pan.
(c) Saute ½ cup chopped onion, 1 clove minced garlic, 1 chopped carrot, and 1 Tbsp. chopped parsley for 3 minutes. Stir in tomato paste. Pour all this into the bowl.
(d) Add 1 Tbsp. butter to the pan and sauté the pearl onions. Add ¼ wine to the pan to deglaze, cover and steam for 10 minutes. Pour onions into the bowl when done.
(e) Pour ¾ cup wine plus 1 can consommé into the bowl.
(f) Pour all the contents into the bag labeled Beef Bourguignon. Freeze when cooled. Add the meal to your menu on a night you need to use the slow cooker!
Make the Stroganoff:
(a) melt 1 Tbsp butter in the same skillet as above, sauté 1/4 cup chopped onions.
(b) Add the remaining (2 pounds) thinly sliced meat to the pan and brown. Add 1/3 tsp. salt, ½ tsp. pepper, the basil, a pinch of nutmeg, 1 tsp. dried mustard, 2 Tbsp. flour, ½ Tablespoon tomato paste, 2 cans consommé and the sliced mushrooms.
(c) Pour into the bag labeled “Beef Stroganoff”. Freeze when cool. Add this meal to your menu when you have time to use the stovetop.
Make the Swiss Steak:
(a) In the same skillet, which is now empty again, add the 2 Tbsp. canola oil and lightly brown steaks on both sides. Remove steaks to a platter.
(b) Add 1 Tbsp. butter to the pan and add ½ cup chopped onions, chopped green bell pepper, chopped celery and sauté 3 minutes. Add 1 can diced tomatoes and 1 can consommé.
(c) Blend the heated mixture from the pan by either using a stick blender right in the pan or transferring to a countertop blender.
(d) Pour the blended mixture into the plastic freezer bag labeled “Swiss Steak”. Add the steaks to the bag. Cool then freeze. Add this to your menu on a night you have time to use the stove.
PAT YOURSELF ON THE BACK!!! YOU’VE MADE 4 MEALS SO FAR!! TIME FOR A GLASS OF WINE!!
IT'S SERVING DAY! HOW TO FINISH IT OFF!:
Beef Bourguignon: Thaw. Pour into the slow cooker. Cook 4-6 hours. (Honestly, I just put mine in the slow cooker completely frozen, then cook 8 hours. The food police are going to come get me!) Before serving, make rice and a side vegetable. Saute button mushrooms and add to the slow cooker.
Beef Stroganoff: Thaw. Heat on the stovetop for 30 minutes. Turn stove off and add ½ cup sour cream. Serve with egg noodles and steamed green beans.
Swiss Steak: Thaw. Cook in the slow cooker on low for 4-6 hours or until tender. Serve with mashed potatoes and a green salad.
Carne Guisada: Thaw. Pour into the slow cooker. Remove ½ cup of the liquid and mix with 5 Tbsp. Bolner’s Fiesta Carne Guisada Mix. Pour the mix back into the slow cooker and stir to distribute. Cook on low 6-8 hours. Serve with hot tortillas and a large green salad with avocado.