I don't cook meat too often, but I have to figure out what to do with a London Broil on Monday. I will not "meet' the meat until late Monday afternoon, so without prep time I'm pondering cubes for a saute like Beef Stroganoff or having everyone spear some for a meat fondue.
Will London Broil work that way?
What is a London Broil anyway? The cut is not listed in the diagram of my (ancient) Joy of Cooking.
And what to serve with it? Well, too many questions. I have to figure some of this out myself.
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