"Melba's Jammin'" > wrote in message
...
> In article >,
> "Robert" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>> >I made a vat of beef broth yesterday from some beef shank. The package
>> > must've been close to 3#. It was about 80% meat.
>> >
>> > When I make the broth into soup, I will never use that much beef in my
>> > soup (I only make about 1-1/2 quarts at a time).
>> >
>> > What the heck else can I do with all that meat? Boiled beef.
>> >
>> > Hash? Sandwich spread? Freeze it? For some reason, freezing it
>> > doesn't "sound right" to me.
>> >
>> > I await your counsel.
>>
>> Chipped beef gravy on toast or potatoes, Beef and Noodles, tacos,
>> Burritos,
>> Tamales.
>>
>>
>> Robert
>
> Please, say more about the beef and noodles, Robert.
>
>
Beef shredded or cube
mushrooms sliced
onion diced
celery diced
green pepper diced
garlic minced
butter
beef broth
Dijon mustard
sour cream
flour
egg noodles
salt and pepper


Sauté the garlic, onions, celery, peppers and mushrooms in butter add beef.
Make a roué with the flour and butter add the broth to make a gravy. stir in
mustard and sour cream add the beef mixture, season with salt and pepper.
Pour over your noodles and serve.


Robert