I bought a whole eye of the round the other day.  It was a good price and will keep us in beef for a while.  They usually have some good flavor, but are not always the most tender cut of meat.  I like them for stew meat, swiss steak – things I’m going to braise – although a center-cut roast usually cooks up pretty well, also.  Steaks can be iffy.

We lucked out, tonight!

Food Saver at the ready, I cut one roast, four thick steaks, and a goodly amount of stew beef.  I vacuum-sealed everything but tonights dinner, and into the now-full freezer it went.  I often wonder how I can go from empty to full in such a short amount of time!  And then I remember little things like making homemade sausage, the extra brasiole, the two pork loins, the frozen fairytale pumpkin, pasta sauce, the last of the summer tomatoes, and all those chicken breasts…  Have I ever mentioned how much I like my Food Saver?!?

But I digress…

The steaks tonight were simplicity; salt and pepper and a hot skillet.

When they were about 3/4 cooked, I added a handful of mushrooms.  I pulled the steaks out, cooked the mushrooms a bit more and then added some red wine.  It cooked down quickly, and I added some mushroom broth.  Scraped up the yummy bits, and then added a pinch of cornstarch to thicken.

Served with mashed potatoes and broccoli.

Simplicity, indeed.