Boil canned beef stock, uncovered, at least 10 minutes before tasting or using; set aside.
Rub meat with cut edge of garlic. Cut meat into 2 x 1/2-inch strips.
Melt butter; add meat and brown quickly.
Remove from heat; season meat with salt and paprika.
Arrange onion and lemon slices over meat.
Add 3/4 cup of the stock; cover and simmer 20 to 25 minutes.
Add tomato wedges; cover and simmer until tomatoes are hot, about 2 minutes. Remove meat and vegetables; keep warm.
Discard lemon slices.
Melt butter or margarine in 9 x 13 baking dish.
Alternate layers of sliced potatoes and onions.
Add can of canned beef and stock, crumpled up.
Add cream of mushroom soup and cream celery soup, mixed together.
Pour over potatoes.
Salt and pepper to taste.
Cover with aluminum foil.
Bake about 1 hour at 325\u00b0 to 350\u00b0 or until tender.
Remove foil.
Turn oven up higher and bake for another 15 to 20 minutes.
Cook onion, green pepper and celery in hot butter until yellow.
Add cooked tomatoes, salt and pepper and cook slowly 15 minutes.
Drain canned beef and heat until hot and then add remaining ingredients and continue cooking until hot.
Serve on bed of hot steaming rice.
In a large saucepan, combine stock and mushrooms, bring to a boil.
Add butter if using canned broth and simmer 2 minutes.
Remove from heat and stir in sherry.
Ladle into soup bowls and top with chives.
o the soup.
If using canned tomatoes, break apart into 4
If using dry beans, rinse beans.<
be conservative if you're using canned stock or bouillon. Remove meat
he sauce, if you are using fresh tomatillos, remove the wrappers
our mixture; I typically use canned beef stock and I find it
alt and pepper.
If using fresh grape leaves, soak in
n large skillet.
Add beef, onion and saute until brown
Cut beef into 1-inch cubes.
In a large casserole or Dutch oven, toss beef with flour.
Add remaining ingredients; stir to mix.
Bake covered in 325\u00b0F oven for 3 hours, stirring occasionally.
Combine beef strips with 1 1/2
If using canned meat, be sure to boil for 15 minutes prior to use.
Take a large iron skillet; oil the inside.
Place bottom crust in skillet; prick sides.
Place in oven until crust gets tanned.
Remove from oven; add beef and vegetables.
Pour brown gravy in.
Put top crust on; cut a few slits in top to vent.
Cook at 350\u00b0 for approximately 30 minutes until crust is brown.
Saute meat, onions, and garlic in a hot skillet about 5 minutes, until meat is browned.
If using raw mushrooms, add them now, and cook until they are soft.
Stir in flour and seasonings. Cook a minute or two so the flour won't taste raw.
Gradually stir in the milk.
Add the soup and, if you are using canned mushrooms, add them now, too. Heat through.
Stir in sour cream and heat but do not boil.
Add a little more milk to adjust consistency, if desired.
Taste and adjust seasoning.
Serve on hot rice or noodles.
ven to 325F (160C).
Using a wooden spoon, saute the
ater if you are not using canned tomatoes. Stir, add the mussels
t this point.
If using canned vegetables, add and heat thoroughly
Grease baking dish with margarine.
Add vegetables, salt and pepper.
Cover with 1 cup hot water and stir.
Empty can of Bunker Hill brown gravy and sliced beef on top of mixture.
Do not stir.
Bake in oven 75 minutes at 350\u00b0.
If using canned vegetables, reduce time to 50 minutes.
heck to be sure the beef is tender.
Add the