Pea Pods and Beef with Rice

I sent R to the store to get a bag of frozen pea pods....he came home with a bag of green beans. I specified on the list.......pea pods. So back to the store he went and then he came home with a bag of sugar snap peas. Ladies....he's all mine.....you can't have him.

While I was preparing the food he walked by and said, "those aren't pea pods." Then I gave him 'the look' and he went away.

Even those the pea pods weren't pea pods it was still very good.
1 London Broil steak sliced thinly
1 small white onion sliced thinly
1 bag of frozen pea pods
1 can of sliced or chopped portobello mushrooms
3 C of cooked Jasmine or Basmati rice
1 T flour
2 beef bouillon cubes
salt, pepper, garlic salt to taste

Cook onions until they start to get translucent, add sliced meat. Cook at medium to medium high until meat is cooked. Add 1 C of water and two beef bouillon cubes, until dissolved. Add 1 tablespoon of flour to make a slight gravy. Add pea pods and mushrooms. Cook at low medium until pea pods and mushrooms are cooked.

While meat and pea pods cook prepare the rice according to directions.

Spoon beef mixture over rice.

Beef Noodle Soup

1 lb stew meat
1 small can sliced mushrooms
1 C sliced carrots
1 box of beef broth (32 ozs)
4 beef boullion cubes
Salt/coarse black pepper to taste
1/4 t onion powder (not onion salt)
4 bay leaves
2 t parley flakes
1 bag no yolk egg noodles

I buy my stew meat at the local farmer's market from Knobhill Meats. We have bought our beef and pork from them for years. We first bought meat from Knobhill Market on Flushing Rd when we lived in the Mott Park area of Flint years ago.

After I arrive home from the market I cut the stew meat into bite size pieces and at the same time trimming away excess fat, etc. I then place 1 pound of bite size pieces in a freezer bags and freeze. This step allows me to make soup at a moments notice. No need to wait for the meat to thaw to cut and trim.

I use 1 pound of beef per pot of soup. With the frozen beef pieces in a pot, I place the heat on low and cover. Occasionally I check and with the use of a fork separate the pieces. Once the pieces are apart I increase the heat to slightly below medium. While the meat simmers, I season the meat, add approximately 1 inch of beef broth, 4 beef bouillon cubes, slice carrots, mushrooms, parsley flakes, and 4 bay leaves. I cover the pot and let contents simmer for approximately 1 hour. Check occasionally and if broth evaporates away add more broth always keeping at least 1/2 inch in the pot at all times.

After 1 hour I remove the bay leaves. Hint....always remember or write down the number of bay leaves you use so that you know how many to remove. Add remaining broth. While the broth comes back up to temperature I cook my noodles in a separate pot. After the noodles are cooked I drain thoroughly before I add them to the soup. If you add both the noodles and the water the soup broth will be cloudy. Also if you cook your noodles in the soup broth the noodles soak up the broth and you will need more broth. Also the broth will be cloudy if you do this. Sometimes I add 1 beef bouillon cube to the water that I use to cook the noodles. This helps to give the noodles a slight beef flavor.

Once the noodles are cooked and added to the broth allow the soup to heat the noodles back up before ladling into bowls.