You know, when you're eating and someone like your father says pityingly, to compliment the excellent dinner, "I wonder what the rich people are eating today?" We trotted out that joke because we were eating Poor Man's Steak yesterday!
Thursday:
put frozen ground beef in fridge to thaw
Friday:
mix ground beef with crackers, etc. - return to fridge
Saturday:
cut and fry the poor man's steak - place on bed of sliced onions
make 2 c. white sauce with mushrooms - pour over steak - return to fridge
Sunday morning:
wash and chop spinach - wrap in dishtowel and return to fridge
prepare potatoes - set on timed bake
put poor man's steak in oven on timed bake
Sunday noon:
plate the spinach, slice berries over it, drizzle dressing
set table
I used the recipe from More with Less for the poor man's steak, but this one is very close to it. The poor man's steak made enough for a proper, card-deck-sized portion of meat for three meals for my family! Thrifty indeed.
To avoid baking in aluminum foil and still get a soft skinned baked potato, do the following:
Wash potatoes and dry well. Lay them on a baking sheet with sides and drizzle with oil - using your hands, rub the potatoes to ensure they are coated well with oil. I like to sprinkle them with salt and pepper then too (and think of the herbal/spice possibilities here!). Pierce each potato a few times with a fork or knife. Bake as you would normally (350 for an hour).
In the case of this menu, my smallish potatoes baked with the poor man's steak at 300for 1.5 hours and were perfectly soft.
We ate a strawberry spinach salad with a beautifully rosy salad dressing of pureed strawberries with typical vinagrette ingredients, plus I added a clove of garlic. Then Genevieve sprinkled almonds on top of the individual salads, too.
We felt rich, yes. We are richly blessed.
Updated:
Strawberry Vinaigrette (based on the one in Simply in Season)
In blender, blend until smooth:
1 cup strawberries
2 tsp. rice vinegar
4 tsp. lemon juice
1 Tbs. sugar
1/4 tsp. salt
1 garlic clove, chopped
3 Tbs. olive oil
2 comments:
Mmmm...looks wonderful! I'd love to have that dressing recipe - I've been experimenting more with my own dressings lately, and happen to have a lovely quart of strawberries in my fridge!
I have strawberries on the brain. My mom and I got together on Sunday and made a double batch of Rhubarb Strawberry Jam (from Simply in Season) and it is completely *divine.* I do love spring!
Melanie, I updated the post with the recipe. Last fall I swore off store bought dressings and at first it was hard and I was constantly caught without a dressing ready, but now I'm enjoying all the variety and creativity.
I've never made the Strawb-Rhubarb jam, but I'm glad for the recommendation. We've been eating strawberries 2x a day around here!
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