Saute onion in margarine.
Add raw rice, then add beef consomme and slivered almonds.
Bake in covered casserole dish for 1 hour at 350\u00b0.
Tasty, but simple.
Melt 1 stick margarine and saute onion and green pepper.
Boil beef consomme and mushrooms.
Pour both over dry, uncooked rice in casserole dish.
Bake at 350\u00b0 for 45 minutes.
dd the mushrooms, wine and beef consomme to the skillet; cook and
owl.
Cook and stir beef sirloin cubes in the same
ntil smooth and toss the beef tips in the flour mixture
Season, brown and drain hamburger and onion.
Mix rice, beef consomme, mushrooms and curry powder in with hamburger mixture in 13 x 9-inch pan.
Stir it all together.
Cover with foil and bake at 350\u00b0 for 1 hour.
Serve with sour cream; place a dab on top and mix in.
Great for parties; can be made ahead and frozen.
Add EVOO and butter. Season beef with salt and pepper and
Melt the margarine, then add the onion, rice and beef consomme soup.
Pour into baking dish.
Place seasoned chicken or pork chops on top.
Bake for 1 hour at 350\u00b0.
Dice onions and celery in small pieces.
Melt oleo (margarine) in a large pot.
Saute onions and celery.
Combine French onion soup, beef consomme soup and sliced mushrooms with sauteed onions and celery.
Rinse rice and add to ingredients.
Bake in preheated 350\u00b0 oven for 1 1/2 hours, uncovered. Stir every 30 minutes.
Serves 12 to 14.
ettle and brown well the beef chuck, cut into cubes.
Mix all of the ingredients into a microwavable bowl (do not dilute the soup).
Bake in microwave for 10 minutes or conventional oven for 30 minutes.
Times may vary from oven to oven.
Cook until done.
Brown butter, onion and rice until golden brown (not burned). Stir frequently! Put in baking dish and pour 2 cans beef consomme over. Cover casserole and bake for 45 minutes at 325\u00b0.
Slice beef across grain into very thin, 1/2-inch long strips. In large skillet, heat oil.
Saute beef until tender.
Add onion, garlic and mushrooms.
Stir and cook 3 minutes.
Stir in mushroom soup, beef consomme, water, seasoned salt and pepper.
Simmer on low heat for 20 minutes.
Remove from heat.
Stir in sour cream. Cook noodles.
Place dry rice in glass baking dish.
Add beef consomme.
Chip butter on top.
Add water.
Cover and cook for 1 hour at 375\u00b0.
Saute rice and onion in oleo.
Add mushrooms, beef consomme, water and salt.
Place in a casserole dish and cover with foil. Bake for one hour at 350\u00b0.
on stick spray.
combine beef consomme,4 cups of water and
Mix the first three in a saucepan
Then heat for five minutes.
Add the fresh squeezed juice and chill for 30 minutes.
Serve Chilled over ice in stemmed glasses and garnish with peel.
In a saucepan blend hot drippings with flour (if you don't have 3 tablespoonfuls make up the difference with melted butter).
Add mustard, Worcestershire sauce, and salt; blend well.
Add consomme a small amount at a time, blending well after each addition.
Stir in wine.
Cook, stirring constantly, until thickened.
Cook slowly for 10 minutes.
Add green onions and continue cooking 5 minutes longer.
This makes appoximately 2 cups.
Cut steak into thin strips.
Dust with flour and a dash of pepper.
Brown meat in butter in a large skillet.
Add mushrooms, onion and garlic.
Brown all lightly.
Stir in beef consomme. Cover and cook for 1 hour or until meat is tender.
Gradually stir in sour cream; cook 5 minutes.
Serve over 3 cups of cooked noodles.
(Can be served individually.)
Cut steak into strips.
Dust with flour/pepper mixture.
In large skillet, brown meat in margarine.
Add mushrooms, onion and garlic; brown lightly.
Stir in beef consomme.
Cover and cook about 1 hour until meat is tender; stir now and then.
Gradually stir in sour cream.
Cook over low heat for 5 minutes.
Serve over cooked noodles.