Brown beef in oleo.
Add onion.
Saute a few minutes before adding mushrooms, then add beef bouillon soup.
Let this simmer for awhile.
Stir flour into sour cream.
Add sour cream to beef mixture.
Serve Stroganoff over noodles or rice.
nion soup may be used to get both onion and beef bouillon at
Boil meat with bay leaf, onions and salt until meat is tender. Remove meat, strain broth.
Add water to make 1 gallon of broth. Add beef bouillon if needed for extra flavor.
Bring to boil; add noodles.
Cook approximately 10 minutes.
Cube meat, add to soup and bring back to boil.
May add a drop of Kitchen Bouquet for color.
Serves 8 to 10.
Melt butter in baking dish.
Add rice and beef bouillon soup, onion soup mix and mushrooms.
Mix together.
Cook on 350\u00b0 for 1 hour.
discard the fat. Place the beef cubes in a large stockpot
Wash rice under running water. Slightly brown in butter on stovetop. Add mushrooms, onion soup and beef bouillon soup. Bake covered 1 1/2 hours at 350\u00b0.
Combine beef, diced tomatoes with garlic, tomato-vegetable juice cocktail, potatoes, tomato sauce, carrot, barley, onion, green beans, corn, bell pepper, celery, Worcestershire sauce, parsley, thyme, oregano, marjoram, basil, beef bouillon cubes, bay leaves, sea salt, and black pepper in the crock of a large slow cooker.
Cook on Low until the beef is tender, 7 to 8 hours. Add mushrooms and cook 1 hour more.
Melt 1/2 stick butter in pan.
Chop medium onion and saute. Add 1 cup uncooked rice.
Pour in a 1-quart casserole dish.
Add beef bouillon soup and cook in covered dish at 350\u00b0 for 1 hour. Do not stir.
Put rice in dish.
Pour over consomme and bouillon soup.
Add butter. Bake, uncovered, at 350\u00b0 for 45 minutes.
In soup pot, put the oil and get hot. Add the ground chuck; brown and drain. Stir in the flour, then add the water, beef bouillon, barley, tomatoes, onion, carrots, celery and salt and pepper. Cook about 1 hour until veggies are done.
Brown meat, until real dark, in oil, then remove meat to a boil.
Saute onion and garlic in same oil until tender.
Add back the meat and add water.
Simmer 1 1/2 hours, then add barley, potatoes and the beef bouillon.
Cook until potatoes and barley are tender.
Brown the pork chops in a little bit of oil.
Put rice in casserole dish.
Layer pork chops on top of the rice.
Add a layer of sliced onion, then tomato slice and top with bell pepper.
Add enough water to make one cup to the pan the chops were browned in. Stir and pour over rice and chops.
Add can of beef bouillon soup. Cover and bake for one hour at 350\u00b0.
Boil the beef in 3 cups of water with bouillon, garlic and onion
f stock and add 1 beef cube, set aside.
.
In a large stock pot brown the cubed beef in oil then add the onions, celery and frozen vegetables - cook until onions are translucent.
Add the rest of the ingredients and bring it to a medium boil.
Reduce the heat and allow soup to lighlty boil.
After 30 minutes taste, and add salt and pepper if needed.
Continue to simmer for 45 - 60 minutes.
Keep warm till your ready to serve.
Mix beef bouillon in 8 cups of water and bring to a boil. Brown turkey and onions and add to soup pot.
Add sliced carrots, corn, basil and bay leaf; cover and simmer for 45 minutes.
Add 3/4 cup of crushed tomatoes and pasta \"bows; \" simmer for 10 more minutes.
In slow cooker (4-1/2 quarts or larger) combine all ingredients except cabbage.
Cover& cook on low 8 hours or until lentils are tender.
Remove beef from bones, shred and and return to pot.
Add shredded cabbage, turn pot to high setting, and cook 30 to 45 minutes or until vegetables are tender.
Rinse the frozen vegetables under cold running water to separate and partially thaw before adding to soup.
Mix all ingredients in 3 1/2- to 6-quart crock pot.
Cover and cook on low heat setting 8 hours or until vegetables and barley are tender.
In a saucepan over medium-high heat melt butter or margarine until bubbly (do not brown).
Add in the black pepper, garlic powder (if using) and flour, then whisk for 1 minute.
Slowly add in the beef broth and beef bouillon powder (or beef broth mixed with pan drippings) stir over low heat until smooth, thickened and bubbly about 3 minutes).
n your soup pot along with the spices (including the beef bouillon) until