and heat to boil. Add barley, reduce heat to low; simmer
Preheat oven to 350\u00b0F.
Cook pasta according to package directions.
In large skillet add ground beef.
Add soup mix, garlic powder, and Italian seasoning to ground beef.
Mix well.
Cook until no longer pink.
Drain.
Add pasta.
Fold mushroom soup gently into meat mixture.
Pour into sprayed 8 x 8-inch square baking dish.
Sprinkle bread crumbs over top.
Drizzle with melted margarine.
Bake at 350\u00b0F for 20 minutes or until bread crumbs are browned.
Place beef in a stock pan.
Pour enough water in to cover beef.
Simmer on low heat for about 1 hour.
Add all ingredients except barley.
Cover and simmer for about 1/2 hour.
Add barley and simmer for about 1/2 hour more.
Serve.
In 3-quart covered saucepan cook mushrooms, green pepper, onion and garlic in butter or margarine about 5 minutes or until tender but not brown.
Add cooked beef; stir in barley, sage and salt.
Add broth; bring to boiling.
Reduce heat, cover and simmer 20 to 30 minutes or until barley is tender.
Makes 6 servings.
eat for 30 seconds. Add beef, celery, onion and reserved mushrooms
Mix all ingredients except the dill in a large slow cooker.
Cover and cook on low for 7 to 9 hours or until beef and vegetables are tender.
Ladle into soup bowls and sprinkle with dill.
ith different slow cookers). Add barley and bay leaf during the
Dutch oven or large soup pot over medium heat. Cook
Mix beef broth, mushroom soup with roasted garlic, chopped onion,
ayers).
Combine the beef broth and mushroom soup and pour over cabbage
easonings together, and add the beef stew meat. Seal the bag
Heat oil in a pan and saute the mushrooms and ham. Set aside some ham and mushrooms for garnish and pour in 2 cups cold water and cream of mushroom soup. Bring to a boil and simmer for 5 mins, adding the peas after 2 mins.
Stir in the creme fraiche and most of the parsley, leaving some for garnish. Bring back to a boil, season with salt and pepper and serve, garnished with the reserved ham, mushrooms and parsley.
Sprinkle first with paprika, then wrap chicken breast in 2 slices of bacon in criss cross style, place in a 9x13 sprayed baking dish.
Mix mushroom soup with sour cream and pour over top of chicken.
Sprinkle almonds over casserole.
Cover with foil and bake at 325 for 1 1/2 hours.
aute mushrooms.
Mix together beef bouillons and 1 c. of
Put 1lb of ground beef in big bowl, add only half of the golden mushroom soup and everything else.
Use hands to mix all toghther.
After all the ingredients are mixed in then shape into a loaf and put in a glass dish, bread kind.
Bake in a 350* oven for an hour or until it is done.
While the meatloaf is cooking take the other half of soup and add some water, 1/4 cup or so and warm up on stove.
Use this to put on each cut piece of meatloaf for a gravy.
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
Combine ground beef, onion, salt and pepper. Shape into balls. Place in skillet and brown. Drain off fat. Add water and mushroom soup.
Mix well and simmer for 15 minutes.
Spread beef stew meat into bottom of slow cooker crock; season with salt and pepper. Layer onion over the beef. Pour mushroom soup and water over the beef; add chives, garlic, Worcestershire sauce, and beef bouillon.
Whisk red wine, cornstarch, and flour together in a small bowl; pour over the mixture in the slow cooker.
Cook on Low for 6 to 7 hours. Stir sour cream, mushrooms, cream cheese, and parsley into the beef mixture; continue cooking for 1 hour more.
mixing bowl, whisk together, mushroom soup, whole milk, padano cheese, salt
Brown ground beef and drain.
Saute onions and add to beef. Add mushroom soup and mustard. Mix well.
Allow to simmer for 20 minutes. Just before serving, fold in sour cream.
Serve on toast, pasta or rice.