Aug 16, 2014
(a) I rarely trust the ingredients in pre-processed foods.
(b) We're poor.
I've tried twice now, but can't seem to get my pancake batter to stick to the sausage to deep fry them, and I would really like to make a huge batch of these for the freezer for her in the mornings. Can anyone help?
Dec 23, 2013
Jul 23, 2013
Apr 10, 2013
Nov 23, 2012
Nov 21, 2012
Sep 20, 2012
Sep 13, 2012
This week, London Broil was again BOGO, bringing it down to less than $3/lb. 4 1/2 pounds for $12.63, when divided into 4 oz. servings comes out to less than $1.50 a serving.
So how to save the meat without freezer burn? First, cut it into meal-size hunks. Then wrap each chunk tightly with plastic wrap. Wrap each chunk again in foil, making sure to roll the foil seams to seal it well. Then store the chunks in a gallon-sized zippered plastic bag and toss in the freezer.
London Broil is a pretty versatile cut of beef but it either needs to be sliced thin or cooked for a long time for it to be tender. Done wrong and you could tow a truck with it. Done right and it's a tasty cut, relatively lean cut of beef.
We are having stir fry for supper. I took the piece of beef down from the freezer yesterday, poured some Asian marinade on it, sealed it in a plastic bag, and put it in the fridge to thaw and marinate. Tonight, I will slice it thin and stir fry it with a bunch of veggies.
On some future night, since I have a container of homemade beef stock in the freezer, a chunk of London Broil will join the stock and some veggies to become beef soup or stew. Another night, when we want to feel really decadent, I'll slice it thin, fry it in butter, and make sandwiches on fresh bread. The possibilities are endless.