What's for Dinner

I am COOKING dinner tonight. Can you imagine? And B is not even home. I told a friend of mine that I would bring dinner over. They're having a sad day because they had to have their dog put down. She was old and frail and deteriorating. Having gone through that with our cat, Adelaide, last year, I know what a downer it is. So I thought I would give them a nice dinner to look forward to.
I'm making Beef Burgundy. It's a recipe from way back in the Moms Online days. I've been making it probably since 1996 or so (at least back in the days when I actually used to cook!) Never actualy met Cheryl, the person who posted the recipe. Her screen name was Nickaduck, she was a message board buddy.
For today, I increased the recipe by one half to feed both the other family and me and the girls. So instead of 2 lbs. of meat, I used 3. Instead of 1 cup of wine, 1 1/2 cups. Etc. etc., etc. With it, I'm making mashed potatoes, green beans, rolls and a salad with greens, toasted pecans and blue cheese dressing. No tomatoes. My friend doesn't like tomatoes in her salad.
This smells heavenly while it's cooking in the crockpot all day! It's also good with rice or with noodles.
"Back in the day" I used to have a specific bottle of wine that I used for this recipe. When I went to buy wine yesterday, I had no clue what kind to get. Any hearty, dry red wine should be fine. Technically, burgundy is a region where wine is produced, not an actual kind of wine. From what I can tell, the red wine is close to pinot noir. A cabernet would be good too. DO NOT USE MERLOT! It makes it a funny grayish purple color. I used a Cote d'Rhone - completely different region. But I like the wine. And I try to use a cooking wine that I actually like to drink.

Beef Burgundy - Nickaduck

Recipe By : Cheryl (nickaduck@aol.com)
Serving Size : 6 Preparation Time :0:00
Categories : Beef Crock Pot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 slices bacon -- chopped
2 pounds sirloin tip or round steak -- cut in 1 inch cubes
1/4 cup flour
1 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon pepper
1 clove garlic -- minced
1 cube beef bouillon -- crushed
1 cup Burgundy wine
2 tablespoons cornstarch
mushrooms -- sliced

In large skillet cook bacon several minutes. Remove bacon and set aside. Coat beef with flour and brown on all sides in bacon mixture. Combine steak, bacon drippings, cooked bacon, seasonings, bouillon and Burgundy in crock pot. Cover and cook on low for 6 to 8 hours or until meat is tender. Turn control to high. Add cornstarch (dissolved in 2 tablespoons water); cook on high 15 minutes.
Add sliced mushrooms with cornstarch mixture, if desired

What Will I Do?

My (latest) favorite make-a-meal place is closing down at the end of the month. This is the third one in the last year. Boohoo. A little history: I'd started patronizing a "meal-preparation-center" a couple of years ago. It's a place where you go and make dinners, and then keep them in the freezer until you're ready to eat them. This was such a lifesaver for me. I like to cook, but I HATE making dinner. I hate trying to think of what to make. I can't plan ahead to save my life. I never had the right ingredients on hand. I was annoyed when the girls complained about what I made. And so often I was away from home during the pre-dinner preparation window.

So this was truly a good solution for me. I'd stock up on 8-12 meals at a time, which would last us about a month. (We eat out a lot, and I don't really cook a full dinner when B is working and not home for dinner.) Most of the meals took about 30 minutes to prepare, but they were quick and easy and complete -- I didn't have to remember to buy tomato paste or cilantro or teriyaki sauce. And it worked out to be fairly reasonable - about $20-$25 a meal. It would cost me about the same to purchase the groceries to make those meals. (Sure, I could spend less on groceries, but not to make the variety and quality of food that we got.)

For a while, business seemed to be booming. Five of these meal preparation centers (MPCs) opened within months of each other. But now they've started dropping like flies. First, one changed to only pick-up, ready-to-eat meals. Each week they have 2 choices. Not what I'm looking for. Then the next one shut down their local store and consolidated with a store in another location, one that's too far and too inconvenient for me to do very often. Then the latest, my favorite, announced this week that they are shutting down. Boohoo.

There are still a couple of places left around town. But they are part of national chains and a lot of the food is pretty processed -- using already frozen ingredients or things I can't really identify. The places I'd patronized previously were independent, local places, using fresh ingredients and with a chef doing the prep work.

So, what will I do now? I might have to actually *cook* dinner every night! Eeek!