A while back I posted one of my favorite freezer entrees–cheesy potato casserole made with frozen hash brown potatoes. Today I would like to share my longest-running, most-often-made, amazing Master Beef Cube Mix. (It’s not really mine; I originally got it from “Make a MIx” (see review) and have since also seen it in “Thirty Day Gourmet” (also reviewed).)
This recipe given below has one batch (4 quarts); 2 batches (8 quarts); and 3 batches (12 quarts). It can be made conveniently with cream soups or more healthfully and most cost-consciously with homemade white sauce/soups. It can be used for stew, pot pies, or stroganoff–and is loved by every member of our family. So how’s that for the perfect freezer entree???
Note: If you do not want to include all of the uses in your labels on your freezer bags, you may just print off the uses and tape it inside a cupboard door and refer to it when you get a quart or two out to use. This makes it difficult to give to a new mom or family in need, however.
Master Beef Cube Mix makes 4 quarts
5 Pound Stew Beef lean
1 Package Onion Soup Mix
2 Each Bay Leaf
6 Cup White Sauce, beef flavored* or 42 oz golden
mushroom soup
1/4 Cup Mushrooms, minced
1/4 Cup Celery, minced
2 Cup Water
6 Cup White Sauce, chicken flavored* or 42 ounce cream
of chicken or mushroom soup
Instructions
1. Combine beef, soup mix, bay leaves, white sauce or canned soup, mushrooms, celery and water in a large Dutch oven or covered roasting pan. Stir well.
2. Bake at 300 degrees for about 4 hours, or until meat is tender.
3. Allow mixture to cool. Discard bay leaves.
4. Freeze in quart sized bags with labels below on each one.
5. Labels:
Master Beef Cube Mix DATE
(Fully cooked; just needs heated and/or used in recipes
below.)
1. Beef stew-for each quart, add the following:
Add 4-6 precooked carrots, cut up. (Cook in micro for 20-30 minutes until just tender but not tender.)
Add 4-6 potatoes, cut up. (Cook in micro for 20-30 minutes until just tender but not cooked.)
Add 1 onion cut up.
OR add two large cans chunky vegall vegetables drained.
Bake uncovered for one hour at 300′ convection until bubbly.
2. Stroganoff-for each quart, add the following:
Add 1-2 cut up onions and 1/2 to 1 lb. mushrooms.
Cook through on stove top or micro until heated and
bubbly.
Add 1 to 2 pints sour cream just before serving.
Serve over noodles or rice.
3. May also be used in beef pot pies.
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Master Beef Cube Mix — Double makes 8 quarts
10 Pound Stew Beef lean
2 Package Onion Soup Mix
4 Each Bay Leaf
12 Cup White Sauce, beef flavored or 42 oz golden
mushroom soup
1/2 Cup Mushrooms, minced
1/2 Cup Celery, minced
4 Cup Water
12 Cup White Sauce, chicken flavored or 42 ounce cream
of chicken or mushroom soup
Instructions
1. Combine beef, soup mix, bay leaves, white sauce or canned soup, mushrooms, celery and water in a large Dutch oven or covered roasting pan.
Stir well.
2. Bake at 300 degrees for about 4 hours, or until meat is tender.
3. Allow mixture to cool. Discard bay leaves.
4. Freeze in quart sized bags with labels below on each one.
5. Labels:
Master Beef Cube Mix DATE
(Fully cooked; just needs heated and/or used in recipes
below.)
1. Beef stew-for each quart, add the following:
Add 4-6 precooked carrots, cut up. (Cook in micro for 20-30 minutes until just tender but not tender.)
Add 4-6 potatoes, cut up. (Cook in micro for 20-30 minutes until just tender but not cooked.)
Add 1 onion cut up.
OR add two large cans chunky vegall vegetables drained.
Bake uncovered for one hour at 300′ convection until bubbly.
2. Stroganoff-for each quart, add the following:
Add 1-2 cut up onions and 1/2 to 1 lb. mushrooms.
Cook through on stove top or micro until heated and
bubbly.
Add 1 to 2 pints sour cream just before serving.
Serve over noodles or rice.
3. May also be used in beef pot pies.
**********************************************************
Master Beef Cube Mix — Triple makes 12 quarts
15 Pound Stew Beef lean
3 Package Onion Soup Mix
6 Each Bay Leaf
18 Cup White Sauce, beef flavored or 42 oz golden
mushroom soup
3/4 Cup Mushrooms, minced
3/4 Cup Celery, minced
6 Cup Water
18 Cup White Sauce, chicken flavored or 42 ounce cream
of chicken or mushroom soup
Instructions
1. Combine beef, soup mix, bay leaves, white sauce or canned soup, mushrooms, celery and water in a large Dutch oven or covered roasting pan.
Stir well.
2. Bake at 300 degrees for about 4 hours, or until meat is tender.
3. Allow mixture to cool. Discard bay leaves.
4. Freeze in quart sized bags with labels below on each one.
5. Labels:
Master Beef Cube Mix DATE
(Fully cooked; just needs heated and/or used in recipes
below.)
1. Beef stew-for each quart, add the following:
Add 4-6 precooked carrots, cut up. (Cook in micro for 20-30 minutes until just tender but not tender.)
Add 4-6 potatoes, cut up. (Cook in micro for 20-30 minutes until just tender but not cooked.)
Add 1 onion cut up.
OR add two large cans chunky vegall vegetables drained.
Bake uncovered for one hour at 300′ convection until bubbly.
2. Stroganoff-for each quart, add the following:
Add 1-2 cut up onions and 1/2 to 1 lb. mushrooms.
Cook through on stove top or micro until heated and
bubbly.
Add 1 to 2 pints sour cream just before serving.
Serve over noodles or rice.
3. May also be used in beef pot pies.
*****************************************************
Printed by Advantage Cooking! 30 Day Gourmet Edition
www.advantagecooking.com www.30DayGourmet.Com
