This is one of the standard Grip dishes I made in big batches and froze in ziplocks, so when Dad came home at his odd movie hours he could heat it, throw it over pasta or rice, and have a seriously satisfying meal. One of the prerequisites was that it have copious amounts of protein and some kind of sauce or gravy so it would freeze well.
Other standbys were the fish soup, the vegetable soup with chicken or beef, and the Honeybaked ham bean soup. Tomato sauce for pasta also fell in the make-plenty-and-freeze-ahead category. Many variations of pasta sauce were welcome from all tomato with lots of basil, to beefy meat sauce, Italian sausage and mushroom, and spicy pancetta
Ingredients
3 tablespoons olive oil
1 tablespoon sweet butter
3 lbs boned lamb, cut into cubes (you can substitute beef)
1/4 cup sherry vinegar
2 tablespoons flour or corn starch
2 tablespoons red currant jelly
2 tablespoons tomato paste
2 cups beef stock
1 cup water
1 medium size yellow onion, sliced thinly
4 large carrots, chopped
5 garlic cloves, minced
Box o’ mushrooms, about 2 cups
Snow peas or regular peas
1 jar pearl onions
1/4 cup chopped parsley
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon salt
1 teaspoon pepper
1 bay leaf
Directions
In a heavy skillet heat olive oil and butter. Over medium heat, brown lamb a few pieces at a time. Place in an oven-proof casserole dish.
Add vinegar, flour, currant jelly, tomato paste, beef stock and water to the skillet; stir well. Bring to boil stirring constantly for 5 minutes.
Add sliced onion, carrots, garlic, parsley, rosemary, thyme, salt, pepper, bay leaf, to casserole and pour sauce over all stir well and cover. Bake at 350 for 1 1/2 hours, uncovering casserole and adding mushrooms for last 15 minutes. Throw in snow peas and pearl onions for 5 minutes. Serve over rice or linguine.
Other standbys were the fish soup, the vegetable soup with chicken or beef, and the Honeybaked ham bean soup. Tomato sauce for pasta also fell in the make-plenty-and-freeze-ahead category. Many variations of pasta sauce were welcome from all tomato with lots of basil, to beefy meat sauce, Italian sausage and mushroom, and spicy pancetta
Ingredients
3 tablespoons olive oil
1 tablespoon sweet butter
3 lbs boned lamb, cut into cubes (you can substitute beef)
1/4 cup sherry vinegar
2 tablespoons flour or corn starch
2 tablespoons red currant jelly
2 tablespoons tomato paste
2 cups beef stock
1 cup water
1 medium size yellow onion, sliced thinly
4 large carrots, chopped
5 garlic cloves, minced
Box o’ mushrooms, about 2 cups
Snow peas or regular peas
1 jar pearl onions
1/4 cup chopped parsley
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon salt
1 teaspoon pepper
1 bay leaf
Directions
In a heavy skillet heat olive oil and butter. Over medium heat, brown lamb a few pieces at a time. Place in an oven-proof casserole dish.
Add vinegar, flour, currant jelly, tomato paste, beef stock and water to the skillet; stir well. Bring to boil stirring constantly for 5 minutes.
Add sliced onion, carrots, garlic, parsley, rosemary, thyme, salt, pepper, bay leaf, to casserole and pour sauce over all stir well and cover. Bake at 350 for 1 1/2 hours, uncovering casserole and adding mushrooms for last 15 minutes. Throw in snow peas and pearl onions for 5 minutes. Serve over rice or linguine.