ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
Place veggies and meat in crock pot in order given. Mix the salt, mustard, Worcestershire sauce and hot sauce into the water and pour over all. Make sure liquid covers ingredients. Add more water or broth if necessary so it does.
Cook on low for 8-10 hours. In the last hour or so, dissolve the cornstarch in 1/4 cup water and stir into stew. Allow to cook long enough for gravy to thicken.
Serve with Recipe #332377 or Recipe #221438.
tir tomatoes and reserved mushroom liquid into mushroom mixture; simmer over low
Cut off top of pumpkin to make a lid.
Clean out seeds and pulp.
Bake hollowed out pumpkin shell on oven rack at 300\u00b0 for approximately 1 1/2 hours.
Fill with hot beef stew; continue baking an additional hour (stew will pick up some flavor from pumpkin).
Remove from oven; serve, using the pumpkin as your serving dish.
Yummy and decorative on a cold fall night.
ntil smooth; gradually stir into stew.
Increase heat and bring
il in a heavy-bottomed stew pot and brown the meat
Cut stew meat and onion into 1\" cubes.
Brown the beef in the hot oil and add the onions half way through cooking.
Stir in the soup and two soup cans of water.
Cut the carrots into 1 1/2\" pieces.
Peel and quarter the potatoes.
Stir all remaining ingredients into the beef, stirring well before you add the carrots and potatoes.
Bring to a boil.
Cover and place in a 325F oven for 3 hours.
Stir once per hour and add more hot water if the gravy gets too thick.
I sometimes substitute Lazy Meatballs for the meat.
mooth; stir mixture into the stew.
Let simmer for 2
Roll meat chunks in flour to coat each piece lightly.
Heat the salad oil or shortening in a heavy pan with a cover; brown the meat, stirring constantly.
Season with salt and pepper.
Add the potatoes, carrots and onions to the meat.
Then add soy sauce and water.
Cover and simmer for 2 hours.
Uncover and add cream of mushroom soup and lemon juice.
Arrange refrigerated biscuits over top; bake, uncovered, in a hot oven (400\u00b0) for 10 to 15 minutes or until biscuits are browned.
In large soup pot, combine mushrooms, tomatoes, onion, garlic, red pepper, broth, and tomato sauce.
Bring to a boil.
Reduce heat and simmer, loosely covered, for 20 minutes.
Turn heat to high, uncover and cook until sauce is slightly thickened, about 10 minutes.
Season with salt& pepper.
In another pan, cook pasta until tender.
Drain pasta and add to stew along with beans.
Mix gently and serve hot.
For Vegetarian use vegetable stock.
acon and cook in your stew pot over medium-high heat
about 5 minutes. Add the mushroom stock and reduce 5 minutes
Fry in oil onions, green peppers and celery.
In large pan, add tomatoes, tomato soup and tomato paste.
Break up the sausage and pork chops, then add to the ingredients.
Simmer for 3 hours, stirring often.
Just before serving, add the mushrooms.
Serve the mushroom stew over sliced Italian bread.
Place all ingredients, except cornstarch, in Dutch oven or stockpot.
Cook on medium until boils.
Turn to low and simmer for at least 1/2 hour.
Add cornstarch while stirring.
Stew will thicken and be ready to serve.
You may need to add water throughout cooking time.
ooker.
Mix cream of mushroom soup, cream of celery soup
ver top.
Top with mushroom sauce. Bake at 350\u00b0
Brown and cut up 4 cooked cubed veal patties.
Put them in the water.
Bring water to a boil.
Add bouillon cubes.
Cook until soft the onion, green pepper, potatoes, carrots, black pepper, curry powder, basil and garlic (about 10 to 15 minutes).
Add tomatoes, cream of mushroom soup and mushrooms (use the liquid in the cans).
Warm up.
Do not boil.
atter. Pour this over the mushroom mixture in the skillet, and
d can of cream of mushroom soup, can of chicken
Mix together french onion and cream of mushroom soups in a 2 1/2 qt casserole dish.
Add stew meat raw, making sure that all the meat is covered by the soup (it browns and cooks in the oven with the soups).
Cover and place in 350 degree oven for 3 hours.
Serve over steamed rice or noodles with a salad.
This recipe doubles or triples easily (just add one can of either soup per extra pound of meat).
I usually make extra and freeze it for another night.