Subj : Re: Sauces
To   : Ruth Haffly
From : Dave Drum
Date : Mon Feb 24 2025 07:19:00

-=> Ruth Haffly wrote to Dave Drum <=-

RH> We're getting a gentle snow fall--started about 10:30 this morning and
RH> probably have somewhere +/- 1/4" so far. It's supposed to keep going
RH> thru tomorrow; we went out yesterday to do some stocking up. Should the
RH> power go off, we'll move into the camper and use propane for
RH> heat/cook/other power needs.

DD> Weather been wierd all winter. Mid-Illinois was in "beach wear"
DD> territory mostly until New Year's. Currently we're coming out of a
DD> deep freeze and low 60s are forecast for next week.  Go Figger.

RH> See my previous post to you about the weather we had this past week.
RH> (G)

DD> What climate Change?

RH> So much for global warming. (G)

That's a whole 'nother discussion that probably has no place here. I'm
convinced that we have altered our climate and am glad I'll be shuffled
off of this mortal coil before I roast.

I s'pose that makes me "woke". Can't understand how knowing/understanding
stuff (being "woke") is subjected to the use of "woke" as a pejorative.

See tagline

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Cold Weather Braised Beef
Categories: Beef, Mushrooms, Vegetables, Wine
     Yield: 8 servings

     3 tb Butter
     1 lb Sliced fresh mushrooms
     3 md Onions; halved, thin sliced
     2 cl Garlic; minced
     2 lb Boneless chuck roast; in 1"
          - cubes
 2 1/2 c  Water; divided
     2 c  Beef broth
   1/2 c  Dry red wine
     3 tb Reduced-sodium soy sauce
     3 tb Cornstarch
   1/2 ts Salt
   1/2 ts Coarse ground pepper
          Hot cooked mashed potatoes
          - or noodles

 Set oven @ 325oF/165oC.

 In a large skillet, melt butter over medium heat. Add
 mushrooms and onions; cook and stir until softened, 5-7
 minutes. Add garlic; cook and stir 1 minute longer.
 Spoon mixture into a greased 13x9-in. baking dish,
 leaving drippings in skillet.

 In the same skillet over medium heat, brown beef in
 batches, adding more butter if necessary. Spoon browned
 beef over mushroom mixture in baking dish.

 Add 2 cups water, broth, wine and soy sauce to skillet;
 increase heat to medium-high. Cook 1 minute, stirring to
 loosen browned bits from pan. In a small bowl, mix
 cornstarch and remaining 1/2 cup water until smooth.
 Gradually whisk into broth mixture. Bring to a boil,
 stirring constantly; cook and stir until slightly
 thickened, 1-2 minutes. Stir in salt and pepper. Pour
 over beef in baking dish.

 Cover and bake until beef is almost tender, 2 hours.
 Uncover and bake until beef is tender, 30-35 minutes.
 Serve over mashed potatoes or noodles.

 Vicki Christiansen, Elkhorn, Wisconsin

 Makes: 8 servings

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

MMMMM

... Climate: what we expect. Weather: what we get.
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