f noodles, meat and sauce, sour cream, and slivered almonds on table
Combine the meat, soups, onion, worcestershire sauce, garlic, water, bouillon, and pepper together in a crock pot.
Cook on low for 8 hours.
Just before serving, stir in the mushrooms, cream cheese, and sour cream.
Serve over cooked, whole wheat egg noodles.
Melt 1/2 stick butter in frying pan.
Add meat and brown quickly. Take meat from pan and set aside.
Add other half of the butter to pan and onion. Cook until clear.
Add mushrooms and flour to make a roux.
Add beef broth, sour cream and Worcestershire sauce.
Cook until thick. Add meat.
Mix meat sauce with noodles. Bake in baking dish at 350\u00b0 for about 1 hour. Sprinkle top with parsley.
stirring to break up the beef.
Cook until no longer
large skillet cook the beef with the onions, garlic, bell
Brown ground beef and onion; drain.
Mix beef, soup, sour cream, chilies and 1/2 cup cheese.
Line a 9 x 12-inch baking dish (ungreased) with chips.
Cover with meat mixture and top with remaining cheese. Bake at 350\u00b0 for 20 minutes.
Spray baking dish evenly with oil.
Cut beef into tiny pieces and line baking dish with it.
Place chicken on top of beef. Mix sour cream, soup, and spices.
Mix well, and pour over chicken breasts.
Cover and bake at 275\u00b0 for 2 1/2 hours.
Serve gravy over cooked rice as a side dish.
Line shallow baking dish with layers of dried beef.
Wrap each chicken breast with 1/2 slice of bacon then place on top of beef. Combine sour cream and mushroom soup.
Then pour over top.
Bake at 350\u00b0 for 1 to 1 1/2 hours.
Serve over rice cooked with chicken broth, mushrooms and pimento.
Can be frozen uncooked then baked just before the meal.
Can also be cooked in a crock pot.
Cook onion and peppers in fat until tender.
Add beef, browned lightly.
Put noodles in; bring to a boil and let simmer for about 20 minutes over low heat.
Simmer all ingredients together.
Add to noodles and stir in sour cream.
Saute onions and garlic in butter.
Add beef.
Turn and add seasonings.
Put all vegetables in blender with water to liquify. Pour over roast in roasting pan.
Cook slowly on top of stove or in 350\u00b0 oven 2 to 2 1/2 hours.
Remove meat from sauce.
Slice. Mix 2 tablespoons flour in sour cream.
Slowly add to sauce, stirring constantly.
Add sliced beef to sauce.
Lightly brown ground beef in large skillet.
Add onion; cook until tender but not brown.
Place noodles in layer over meat. Combine tomato juice, salt, celery salt, pepper and Worcestershire sauce; pour over noodles.
Bring to boiling; cover and simmer over low heat 20 minutes.
Add green pepper.
Cover and continue cooking 10 minutes or until noodles are tender.
Stir in sour cream and mushrooms.
Heat just to boiling.
Season to taste.
Serves 6.
Brown beef and onion.
Add seasonings and tomato sauce.
Cover and simmer for 30 minutes.
In Pyrex casserole, alternate layer of noodles, meat mixture and sour cream.
Repeat layers and top with cheese.
Bake at 350\u00b0 for 30 minutes.
Serves 4 to 6.
Can be made ahead of time.
Serve with salad and bread.
Your meal is complete.
Brown ground beef and onions in skillet. Drain. Transfer to crock-pot. Add carrots, tomato sauce, salt and pepper. Cover and cook on low for 3 to 4 hours. Stir in sour cream and dill. Cook 5 minutes. Serve on hot cooked noodles.
Remove bone and fat from steak.
Cut meat into thin, narrow strips.
Dredge in flour; using large skillet, quickly brown meat on all sides in hot oil.
Add onions, broth, thyme, mushrooms, liquid from mushrooms and peas.
Cover and cook 5 to 7 minutes. Stir in sour cream.
Heat through; do not boil.
Serve over hot rice.
Remove bone and fat from steak; cut into thin, narrow strips. Dredge in flour.
Brown meat quickly in hot skillet on all sides. Add onions, broth, thyme and liquid from mushrooms.
Cover; simmer for about 45 minutes, or until meat is tender.
Add mushrooms and peas.
Cover and cook for 5 to 7 minutes.
Stir in sour cream; heat but do not boil.
Serve over rice.
Garnish with pimiento, if desired.
Serves 6.
Remove bone and fat from steak.
Cut into thin strips.
Dredge in flour.
Brown in large skillet.
In hot oil, add onion, broth, thyme and liquid from mushrooms.
Cover and simmer for 45 minutes or until meat is tender.
Add mushrooms and peas; cover.
Cook 7 minutes.
Stir in sour cream.
Heat but do not boil.
Serve over hot fluffy rice.
Garnish with pimentos.
Makes 6 servings.
Mix together ground beef, bread crumbs, milk, egg, Worcestershire sauce, grated onion and salt; shape into four patties.
Brown well on both sides in butter and skillet.
Remove from pan.
Add flour to butter in pan; blend well.
Gradually add tomatoes and sour cream.
Return meat patties to sauce.
Cover and simmer about 10 minutes.
Roll pieces of round steak in flour and brown in vegetable oil in a hot skillet.
Place on plate to drain.
Save half of the fat in skillet.
Place thyme, onion, beef broth, mushrooms, salt and pepper in skillet with drippings from steak and mix thoroughly.
Add pieces of round steak to mixture in skillet and cook on low fire for 45 minutes.
When done, add sour cream and serve immediately over rice.
aste.
Stir in the sour cream, a tablespoon at a time
Wrap 1 strip of bacon around each chicken breast.
Place side by side in baking dish that has been covered with chopped beef. Mix sour cream and soup.
Pour over chicken.
Do not salt.
Bake, uncovered, in oven at 300\u00b0 for 2 hours.
Serve with rice or noodles.