Fresh beef is highly perishable and
should be stored in the coldest part of the refrigerator immediately after
purchase. Keep the meat in its original wrapping to minimize handling, which
reduces the chance of contamination. The smaller the cut of beef, the more
surface area is exposed to air, and the faster it will spoil. Large cuts of
beef, such as roasts, keep longer than smaller cuts, such as stew chunks. Roasts
will keep for four to five days; steaks, three to four days; stew cuts, two or
three days; and ground beef, one to two days, but taste best when used
immediately.
Easy Beef Stroganoff
1 lb. round steak
1 large onion, sliced thin
1 or 2 cloves garlic, minced
1 C. sour cream
dash soy sauce
1 T. butter or oil
1 1/2 - 2 C. sliced mushrooms
1 C. beef broth
1 can mushroom soup
1 soup can water
pepper
1 - 2 T. corn starch for thickening
Partially freeze meat; thinly slice across the grain into thin bite-size strips
and sprinkle with pepper
In skillet, heat the oil/butter, add meat, brown quickly, add onion and garlic,
brown and add sliced mushrooms continuing to brown for a few minutes. Add the
beef broth and boil for a minute. Add enough water to completely cover, bring to
a boil and turn down to simmer.
Add dash soy sauce to taste. Add the mushroom soup, stir and simmer until mixed
well, about 30 minutes. Use water and enough cornstarch to get a thick gravy
(but not too thick). Add the sour cream and stir until mixed well and heated
through, do not let it boil.
