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.
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.
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.
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.
lour mixture; I typically use canned beef stock and I find it
o 450 degrees.
Place beef, fat side up, in a
Cook beef in medium skillet, add some broth, keep enough broth for corn starch mix, about 1/2 cup. Corn starch mix: Add 3 Tbs. of corn starch and 1/2 cup broth into jar from beef. Shake until well mixed. Add this mixture to cooking beef, stir frequently until desired thickness. Keep on low heat.
Potatoes: Peel and dice potatoes, cook over medium heat until done. Drain and mash potatoes.
Put bread or toast on plate, Potatoes on top and beef mix over all. Salt and pepper to taste. Enjoy.
n the water, put the beef in the hot broth to
Marinate beef in wine in resealable plastic
In large skillet saute beef cubes until brown, stir in flour, salt, pepper and thyme, scraping skillet well.
Turn all into 2-quart casserole.
Pour on beef broth and wine.
Cover casserole and bake two hours at 350\u00b0.
Add onions and mushrooms.
If too dry, add equal parts broth and wine.
Continue baking until meat is fork-tender.
Remove from oven and skim excess fat from gravy. Serve from casserole with hot mashed potatoes, rice or cooked egg noodles.
Serves 6.
n a bowl, combine the beef and broth, let stand covered
edium-high heat.
Add beef and saute 1 minute uncovered
Combine beef strips with 1 1/2
dd as many pieces of beef to the pan as will
ith paper towel.
Season beef with salt and pepper.
ven to 400\u00b0F. Pat beef tenderloin dry with paper towels
*Broth may be made by dissolving 1 cube or teaspoon of instant beef bouillon in 3/4 cup boiling water or use canned beef broth.
Before starting, marinate beef in desired amount of soy
ntil gravy simmers.
Add beef and vegetables and heat for
In large saucepan, cook ground beef and sliced onion over moderate heat, stirring occasionally until beef is brown and onion tender (10 minutes).
Stir in broth, stewed tomatoes, mixed vegetables, corn and basil.
Season with salt and pepper.
Cover and bring to boil over high heat.
Reduce heat to low; simmer until veggies are tender (10 to 15 minutes).
Contains 5 grams fat per serving.