Slice beef thin; rinse, drain and season.
Saute slowly in butter; cover.
Slice green peppers.
Put sliced green peppers on top of the beef and cover.
Slice onions; put on top of beef and green pepper.
Cover and let cook slowly until meat is brown. Combine mushroom soup and beef gravy.
Stir into meat and continue to simmer for 45 minutes.
Serve over plain or beef flavored rice.
rock pot.
Pour Onion soup mix, beef, and chicken broths over
COOK ONIONS Arrange beef bones on paper towel-lined
he cream of celery soup, onion soup mix, beef broth and steak sauce
In most of these soup recipes \"stock or water\" appears on the list of ingredients.
You can get delicious soups using plain water as the vehicle, but vegetable stock lends a fuller, more vegetable-y flavor.
Stock-making is an old-fashioned approach to soup; it enriches the atmosphere of our modern, expedient kitchens.
Further, it makes good use of vegetable scraps which would otherwise be thrown away.
Pour French onion soup, cream of mushroom soup with roasted garlic, and water into a large electric roasting pan. Whisk thoroughly to remove lumps; stir in onion powder.
Place beef chuck roast in soup mixture; spoon soup over beef to moisten.
Cover the roasting pan, set temperature to 300 degrees F (150 degrees C), and cook beef until very tender, 6 to 8 hours.
In large cooking pot, prepare mixed vegetables.
When tender, drain and set aside the cooking
water from vegetables.
To vegetables add noodle soup, tomato soup and beef bouillon dissolved in vegetable water.
Add meatballs as they brown.
After browning meatballs, pour off fat.
Add 1/2 to 1 cup water to pan and scrape meat pieces. Add to soup.
More vegetable water can be added, depending on how thick you like it.
Freeze leftovers.
Rub flour into brisket on both sides and place in slow cooker stoneware.
In a bowl, combine onion soup mix, peppercorns, tomato soup, and beef stock.
Pour mixture over brisket; cover and cook on high for 6 hours, until beef is very tender.
Transfer beef to a deep platter and slice thinly.
Stir brown sugar and vinegar into the sauce and pour over the meat or pass sauce separately in a gravy boat.
Heat butter in a skillet over medium heat; cook and stir onion until tender, 5 to 10 minutes. Add ground beef; cook and stir until beef is browned and crumbly, 5 to 10 minutes.
Combine water, cabbage, tomato puree, tomato soup, rice, beef bouillon, salt, and pepper in a slow cooker; add ground beef mixture.
Cook on High for 8 hours.
In a large pot brown beef chunks hot and fast till
uart (2 gal) kettle or soup pot.
Cover and bring
Cook the ground beef in a large pot over
low cooker.
Whisk celery soup and beef stew seasoning mix together
In a Dutch oven or soup kettle, place soup bones, water, onion, bouillon, vinegar, salt, pepper and bay leaves.
Slowly bring to boil; skim foam with slotted spoon.
Reduce heat; cover and simmer for 3 to 4 hours.
Discard bay leaves.
Set bones aside to cool; remove meat from bones and dice.
Skim fat from the broth surface. Add meat, carrots, celery, potatoes, barley, thyme and dill.
Cover and cook for 1 hour or until barley and vegetables are tender. Serves 9.
In a 9 x 13-inch pan, spread beef.
Sprinkle onion soup over beef.
Mix cream soup with milk; pour over meat.
Layer Tater Tots over top.
Bake 1 to 1 1/2 hours at 350\u00b0.
Serves 8 to 10 people.
50 degrees.
Stir the soup, sour cream, picante/salsa and
Combine mushroom soup and beef.
Mix all ingredients together and top with Cheddar cheese soup.
Bake 30 minutes at 350\u00b0.
Cook stew beef until tender.
Mix all soups together. Add cooked beef. Bake at 350\u00b0 for 1 hour. Cook Minute rice according to package. Serve in individual servings, placing rice on bottom and soup and beef mixture on top.
Substitute chicken for beef for a different taste.
Shape ground beef into a large patty in a large frying pan. Brown 5 minutes on each side, then break up in chunks.
Stir in chicken soup, instant beef broth or bouillon cube, water, celery, onion, rice, soy sauce and oregano.
Heat to boiling, crushing the bouillon cube (if used) with spoon.
Pour into a greased 8-cup baking dish. Cover. Bake in a 350\u00b0 oven for 30 minutes. Uncover. Sprinkle almonds on top.
Bake 15 minutes longer or until golden brown. Test rice for doneness.
Preheat oven to 350 degrees.
In a well-buttered 2 quart casserole, pour cooked and drained noodles.
Mix soup, milk, beef broth and onion powder together until smooth, add to noodles and stir.
Add roast beef with gravy, and mix thoroughly.
Salt and pepper to taste.
Sprinkle dried parsley flakes evenly on top.
Sprinkle the top with the bread crumbs.
Bake, uncovered, in a 350 degree oven for 30 minutes.