Frozen Assets offers a step-by-step plan for spending less time in the kitchen without sacrificing nutrition value. By using these methods one can spend just one day in the kitchen each month and still enjoy a homemade meal for breakfast, lunch and dinner -- every day of the month! With 20 one-week meals plans, readers can cook in advance for the time increment they desire.
1 pound lean boneless beef, cut into 1/4-inch strips
2 medium onions, thinly sliced
2 cups small mushrooms, ends removed
2 tablespoons margarine
2 tablespoons flour
1 1/2 cups fat-free beef broth
1 teaspoon prepared mustard
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup fit-free sour cream
6-oz. wide egg noodles (for serving day)
ADVANCED PREP: Cut beef into 1/2-inch strips. Slice onions. Store in refrigerator until ready to use.
PREPARATION: Spray large skillet with cooking spray. Cook beef over medium-high heat until no longer pink, stirring frequently. Remove from skillet. In same skillet, add onions, cooking until golden brown. Add mushrooms, cooking until softened and lightly browned. Remove vegetables from skillet. In same skillet, melt margarine, sprinkle with flour. Cook over medium-high heat until bubbling, stirring constantly. While continuing to stir, add broth, mustard, paprika, salt and pepper. Cook, stirring constantly, until mixture is thickened. Remove from heat. Stir in sour cream. Return beef, onions and mushrooms to skillet and stir gently to coat. Put into labeled freezer bags. Freeze.
TO SERVE: Thaw completely. Warm meat mixture until heated through. Cook noodles. Serve beef over hot cooked noodles.
