{"id":1061,"date":"2010-10-02T21:29:00","date_gmt":"2010-10-02T21:29:00","guid":{"rendered":"http:\/\/characterinkblog.com\/day-258-freezer-entree-master-beef-cube-mix\/"},"modified":"2015-03-12T02:36:15","modified_gmt":"2015-03-12T02:36:15","slug":"day-258-freezer-entree-master-beef-cube-mix","status":"publish","type":"post","link":"https:\/\/characterinkblog.com\/day-258-freezer-entree-master-beef-cube-mix\/","title":{"rendered":"day 258: freezer entree–master beef cube mix"},"content":{"rendered":"
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).)<\/span><\/p>\n 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???<\/span><\/p>\n 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. <\/span><\/p>\n Master Beef Cube Mix makes 4 quarts<\/strong><\/span> 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.<\/span> *******************************************************<\/span> 10 Pound Stew Beef lean<\/span> **********************************************************<\/span><\/p>\n Master Beef Cube Mix — Triple makes 12 quarts<\/span><\/strong> Printed by Advantage Cooking! 30 Day Gourmet Edition<\/span> 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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_mi_skip_tracking":false,"footnotes":""},"categories":[],"tags":[292,293],"yoast_head":"\n
5 Pound Stew Beef lean<\/span>
<\/span>
1 Package Onion Soup Mix <\/span>
<\/span>
2 Each Bay Leaf <\/span>
<\/span>
6 Cup White Sauce, beef flavored* or 42 oz golden<\/span>
mushroom soup<\/span>
<\/span>
1\/4 Cup Mushrooms, minced <\/span>
<\/span>
1\/4 Cup Celery, minced <\/span>
<\/span>
2 Cup Water <\/span>
<\/span>
6 Cup White Sauce, chicken flavored* or 42 ounce cream<\/span>
of chicken or mushroom soup<\/span>
<\/span>
<\/span>
<\/span>
<\/span>
<\/span>
Instructions<\/span><\/p>\n
<\/span>
2. Bake at 300 degrees for about 4 hours, or until meat is tender. <\/span>
<\/span>
3. Allow mixture to cool. Discard bay leaves.<\/span>
<\/span>
4. Freeze in quart sized bags with labels below on each one.<\/span>
<\/span>
5. Labels:<\/span><\/strong>
<\/span>
Master Beef Cube Mix DATE<\/span>
<\/span>
(Fully cooked; just needs heated and\/or used in recipes<\/span>
<\/span>
below.)<\/span>
<\/span>
1. Beef stew-for each quart, add the following:<\/span><\/u>
<\/span>
Add 4-6 precooked carrots, cut up. (Cook in micro for 20-30 minutes until just tender but not tender.)<\/span>
<\/span>
Add 4-6 potatoes, cut up. (Cook in micro for 20-30 minutes until just tender but not cooked.)<\/span>
<\/span>
Add 1 onion cut up.<\/span>
<\/span>
OR add two large cans chunky vegall vegetables drained.<\/span>
<\/span>
Bake uncovered for one hour at 300′ convection until bubbly.<\/span>
<\/span>
2. Stroganoff-for each quart, add the following:<\/span><\/u>
<\/span>
Add 1-2 cut up onions and 1\/2 to 1 lb. mushrooms.<\/span>
<\/span>
Cook through on stove top or micro until heated and <\/span>
<\/span>
bubbly.<\/span>
<\/span>
Add 1 to 2 pints sour cream just before serving.<\/span>
<\/span>
Serve over noodles or rice.<\/span>
<\/span>
3. May also be used in beef pot pies.<\/span><\/u><\/p>\n
<\/span>
<\/span>
Master Beef Cube Mix — Double makes 8 quarts<\/span><\/strong>
<\/span><\/p>\n
<\/span>
2 Package Onion Soup Mix <\/span>
<\/span>
4 Each Bay Leaf <\/span>
<\/span>
12 Cup White Sauce, beef flavored or 42 oz golden<\/span>
mushroom soup<\/span>
<\/span>
1\/2 Cup Mushrooms, minced <\/span>
<\/span>
1\/2 Cup Celery, minced <\/span>
<\/span>
4 Cup Water <\/span>
<\/span>
12 Cup White Sauce, chicken flavored or 42 ounce cream<\/span>
of chicken or mushroom soup<\/span>
<\/span>
<\/span>
<\/span>
Instructions<\/span>
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.<\/span>
<\/span>
Stir well.<\/span>
<\/span>
2. Bake at 300 degrees for about 4 hours, or until meat is tender. <\/span>
<\/span>
3. Allow mixture to cool. Discard bay leaves.<\/span>
<\/span>
4. Freeze in quart sized bags with labels below on each one.<\/span>
<\/span>
5. Labels:<\/span><\/strong>
<\/span>
Master Beef Cube Mix DATE<\/span>
<\/span>
(Fully cooked; just needs heated and\/or used in recipes<\/span>
<\/span>
below.)<\/span>
<\/span>
1. Beef stew-for each quart, add the following:<\/span><\/u>
<\/span>
Add 4-6 precooked carrots, cut up. (Cook in micro for 20-30 minutes until just tender but not tender.)<\/span>
<\/span>
Add 4-6 potatoes, cut up. (Cook in micro for 20-30 minutes until just tender but not cooked.)<\/span>
<\/span>
Add 1 onion cut up.<\/span>
<\/span>
OR add two large cans chunky vegall vegetables drained.<\/span>
<\/span>
Bake uncovered for one hour at 300′ convection until bubbly.<\/span>
<\/span>
2. Stroganoff-for each quart, add the following:<\/span><\/u>
<\/span>
Add 1-2 cut up onions and 1\/2 to 1 lb. mushrooms.<\/span>
<\/span>
Cook through on stove top or micro until heated and <\/span>
<\/span>
bubbly.<\/span>
<\/span>
Add 1 to 2 pints sour cream just before serving.<\/span>
<\/span>
Serve over noodles or rice.<\/span>
<\/span>
3. May also be used in beef pot pies.<\/span><\/u><\/p>\n
<\/span>
<\/span>
<\/span>
15 Pound Stew Beef lean<\/span>
<\/span>
3 Package Onion Soup Mix <\/span>
<\/span>
6 Each Bay Leaf <\/span>
<\/span>
18 Cup White Sauce, beef flavored or 42 oz golden<\/span>
mushroom soup<\/span>
<\/span>
3\/4 Cup Mushrooms, minced <\/span>
<\/span>
3\/4 Cup Celery, minced <\/span>
<\/span>
6 Cup Water <\/span>
<\/span>
18 Cup White Sauce, chicken flavored or 42 ounce cream<\/span>
of chicken or mushroom soup<\/span>
<\/span>
<\/span>
<\/span>
<\/span>
<\/span>
Instructions<\/span>
<\/span>
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.<\/span>
<\/span>
Stir well.<\/span>
<\/span>
2. Bake at 300 degrees for about 4 hours, or until meat is tender. <\/span>
<\/span>
3. Allow mixture to cool. Discard bay leaves.<\/span>
<\/span>
4. Freeze in quart sized bags with labels below on each one.<\/span>
<\/span>
5. Labels:<\/span><\/strong>
<\/span>
Master Beef Cube Mix DATE<\/span>
<\/span>
(Fully cooked; just needs heated and\/or used in recipes<\/span>
<\/span>
below.)<\/span>
<\/span>
1. Beef stew-for each quart, add the following:<\/span><\/u>
<\/span>
Add 4-6 precooked carrots, cut up. (Cook in micro for 20-30 minutes until just tender but not tender.)<\/span>
<\/span>
Add 4-6 potatoes, cut up. (Cook in micro for 20-30 minutes until just tender but not cooked.)<\/span>
<\/span>
Add 1 onion cut up.<\/span>
<\/span>
OR add two large cans chunky vegall vegetables drained.<\/span>
<\/span>
Bake uncovered for one hour at 300′ convection until bubbly.<\/span>
<\/span>
2. Stroganoff-for each quart, add the following:<\/span><\/u>
<\/span>
Add 1-2 cut up onions and 1\/2 to 1 lb. mushrooms.<\/span>
<\/span>
Cook through on stove top or micro until heated and <\/span>
<\/span>
bubbly.<\/span>
<\/span>
Add 1 to 2 pints sour cream just before serving.<\/span>
<\/span>
Serve over noodles or rice.<\/span>
<\/span>
3. May also be used in beef pot pies.<\/span><\/u>
<\/span>
<\/span>
<\/span>
*****************************************************<\/span><\/p>\n
<\/span>
<\/span>
www.advantagecooking.com www.30DayGourmet.Com<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"