Recipe: Beef Main Dishes Using Canned/Dried Soup (13)

Debbie.D.,.AL (09:53:08 AM) :

GRILLED FLANK STEAK

1 1/2 lb. flank steak
1 10 oz. can beef consomme
1 cup red wine
3/4 cup soy sauce
1/2 cup sliced onions
1 clove garlic, minced
2 T. lime juice
2 T. brown sugar or honey

Trim excess fat from steak. Score stak on both sides in 1 1/2" squares. Place steak in a ZipLoc bag. Combine remaining ingredients, stirring well. Pour over steak; cover and marinated in refrigerator 8 hours or overnight, turning occasionally. Drain steak, reserving marinade. Grill over medium coals around 7-9 minutes on each side, basting twice with reserved marinade. To serve, slice steak across grain. Serves 6.

***I use the electric grill for this and it comes out perfectly! Just grill steak as you usually do, but baste with marinade once or twice.

Debbie.D.,.AL (09:56:57 AM) :

PEPPER STEAK
This is an old recipe from my Aunt Lena. She got in from an old, old Betty Crocker cookbook. It is absolutely delicious!

1/2 cup butter
1/2 cup chopped onions
2 green peppers, cut into thin strips
1 red pepper, cut into thin strips
1 clove of garlic, minced
2 lb. lean steak strips
1/8 tsp. garlic powder
1 can tomatoes
1 can beef bouillon
1 T. cornstarch
1/2 cup water
3 T. soy sauce
1 tsp. sugar
1 tsp. salt

Saute onions, peppers, and garlic in butter. Remove from pan. Add the beef and garlic powder. Saute until brown. Add tomatoes and can of bouillon. Simmer 10 mintues. Blend together cornstarch, water, soy sauce, sugar, and salt. Stir into mixture and cook until thickened. Add onions, peppers, adn garlic to this mixture. Serve over rice.

Debbie.D.,.AL (10:03:21 AM) :

BEEF BOURGUIGNONNE

3 lb. lean beef, cut into 2-inch squares
2 t. salt
1/2 tsp. pepper
1/2 cup flour
4 oz. bacon, cut into small pieces
3 T. bacon drippings
12 small whole onions
1 cup dry Burgundy wine, heated
1 can beef bouillon, undiluted
2 cloves garlic, minced
1-2 bay leaves
2 T. parsley, minced
1/4 tsp. thyme
1/4 tsp. nutmeg
1 t. salt
3 thick slices of orange
1 8-oz. can of whole mushrooms or 1/2 lb. fresh mushrooms sauted in butter

In a dutch oven, fry bacon until slightly done. Remove and drain. Brown onions in fat. Remove. Salt, pepper, and flour the beef cubes. Brown in bacon drippings. Return bacon to pan with beef; add beef bouillon, hot wine, garlic, parsley, bay leaf, thyme, nutmeg, salt, and orange slices. Cover pan; turn heat to low and cook 3 1/2 hours. Add onions and cook until they are done. Pour beef into serving dish. Cover with hot buttered mushrooms. Serve with rice or noodles. Serves 8. Ann,MS (10:55:53 AM) :

BEEF IN WINE
Super easy! It's a meal in itself and microwaves easily for leftovers. It tends to be a bit gooey--because the rice cooks so long.

Combine in bottom of 13 x 9 baking dish that has been sprayed with Pam:

2 c. raw rice
1 pkg. onion soup mix
2 c. red wine
2 c. water
1 large can mushrooms with liquid

Place 2-3" thick roast (chuck or shoulder) on top. Cover tightly with heavy-duty foil.

Bake @ 325 degrees for 2-3 hours. Add water, if necessary.

Serve with salad and garlic bread.

Note: This also works well in a baking bag.

Susan,IL (11:12:13 AM) :

GOOD OLD-FASHIONED POT ROAST
Serving Size : 6

2 1/2 pounds beef chuck or bottom round roast
1 can cream of mushroom soup -- undiluted
1 envelope dried onion soup mix
1 medium yellow onion -- 1/3" thick
trimmed, peeled, and sliced
3 sprigs fresh herbs, such as tarragon, thyme -- or savory
3 russet potatoes -- 2 cups
washed, peeled, and cut into 2" chunks
5 carrots -- peeled and sliced
on diagonal into 2" chunks

For frozen meat, unwrap the meat and put it into a roasting pan. Spread the undiluted mushroom soup over the meat and sprinkle the onion soup mix over the mushroom soup. Place the onion slices over the dried soup. Cover with foil, making sure the edges are sealed. Place pan in oven and set the time bake for 4 hours at 275 degrees, so that it will be finished cooking 1 hour before you want to serve it. One hour before serving, unwrap the foil and place the prepared vegetables and herbs around the meat. Seal the foil and continue cooking for an hour. For thawed meat, follow the same procedure, but reduce the initial cooking time to 2 hours.
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NOTES : This recipe had to be invented in the 50's by Mrs. Cleaver; she probably used frozen peas and carrots. Don't despair over the canned soup and packaged soup mix; just try it, then scoff if you will. The time-bake oven gadget was invented for this pot roast; it goes into the oven frozen before breakfast, and comes out 6 p.m., meat-falling-off-the-bone wonderful.

Variations: Use tiny new potatoes or cannellini beans, rinsed and drained. Use those packaged, peeled small carrots and/or winter root vegetables. Add 1 fennel bulb, cut in half, then sliced (about 1/3" thick). Add 1 cup red table wine. Add 1/2 lb. small button mushrooms with stems removed, or 1/2 lb. fresh wild mushrooms. Add the potatoes, beans, carrots, fennel, winter roots, or wine at the final hour; add mushrooms 30 minutes before serving

Susan,IL (11:37:21 AM) :

ALL-DAY-LONG CROCKPOT BEEF

1 1/2 pounds beef roast -- * see note
1/2 teaspoon black pepper
2 garlic cloves -- minced
1/2 package onion soup mix
2 teaspoons Worcestershire sauce
1 teaspoon steak sauce
3 carrots -- sliced
2 celery stalks -- diced
1 green bell pepper -- chopped
1 yellow onion
1/2 cup water
1/2 cup tomato juice

* Use any cut of beef roast desired.

1. Cut beef roast into serving-sized portions. Use more beef if you need more than 6 servings. Brown beef in a bit of vegetable oil, although you can skip this step if rushed for time.

2. Slice onion and separate into rings. Dice the peeled carrots, dice the celery and slice the peppers into thin strips or circles. Place these into bottom of crockpot. Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix. Place on top of the vegetables.

3. Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 cup water and 1/2 cup tomato juice. Pour this over the meat.

4. Turn the crockpot to high for 30 minutes, or, if you're in a hurry, skip this step. Turn to low, cover and cook for 7-9 hours.

* Keep the crockpot covered as much as possible throughout cooking time. A crockpot can be used to cook this type of meal for a varied amount of time, depending on your schedule. It is not important that you take the meat and vegetables out at a specific amount of time. One or two hours either way usually makes no difference.

When ready to serve, dip meat and vegetables out of pot with a slotted spoon. Use the liquid as is or turn crockpot to high and thicken liquid with a little flour or cornstarch.
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Serving Ideas : Serve with mashed potatoes and a healthy bread.Verla,.Il (12:14:44 PM) :

GREAT BEEF OR PORK ROAST

3 or 4 lb beef or pork roast (boneless)
1 pkg Lipton onion soup
1 12 oz can of coke
1 can of cream of mushroom soup(optional)

Brown roast and put in crockpot.
Cover with soups and coke.

Cook on low for 6 to 8 hours.

I prefer pork roast. I do not use the mushroom soup. This is so tender and good.

Mina,NY (1:17:57 PM) :

EASY BEEF STROGANOFF - TRIED AND TRUE

1 lb. boneless beef sirloin steak, cut 3/4 inch thick
2 Tbls. cooking oil
1 pouch Campbell's dry onion mushroom soup mix
2 Tbls. all-purpose flour
1 1/2 cups water
1/2 cup sour cream
Hot cooked noodles

1. Slice steak across grain into very thin strips.
2. In 10-inch skillet over medium-high heat, in hot oil, cook meat until browned, stirring often.
3. In medium bowl, combine soup mix and flour, whisk in water until smooth. Pour into skillet; heat to boiling, stirring constantly.
4. Reduce heat to low. Cover, simmer 30 minutes or until meat is tender.
5. Stir in sour cream until blended. Heat through, but do not boil. Serve over noodles.

Makes 4 servings.

Mina,NY (1:32:22 PM) :

GARDEN SWISS STEAK - TRIED AND TRUE

1/4 cup all-purpose flour
1 lb. round steak, cut 1/2 inch thick
2 Tblsp. cooking oil
1 clove garlic, minced
1 bay leaf
1/8 teaspoon pepper
1 can Campbell's condensed Golden Mushroom Soup
1/2 cup water
1 medium green pepper, cut into strips
6 green onions, sliced
1/2 cup chopped freshed tomatoes
Hot cooked rice

1. Pound flour into round steak until all absorbed and meat is slightly flattened. Cut steak into 4 serving-size pieces. In 10-inch skillet over medium-high heat, in hot oil, cook meat until browned on both sides.

2. Add garlic, bay leaf and pepper. Spoon soup over meat; add water. Heat to boiling. Reduce heat to low. Cover, simmer 1 hour, stirring occasionally.

3. Add green pepper, green onions and tomato. Cover, simmer 30 minutes more or until meat is tender. Discard bay leaf. Serve with rice.

Makes 4 servings.

Mina,NY (1:40:23 PM) :

STIR-FRIED BEEF AND VEGETABLES - TRIED AND TRUE

1/2 lb. boneless beef sirloin steak, cut 3/4 inch thick
1 can (10 1/2 oz.) Campbell's condensed beef broth
1 Tbsp. cornstarch
1 Tbsp. soy sauce
3 Tbsps. cooking oil, divided
1 clove garlic, minced
4 green onions, cut into 1-inch pieces
1 cup broccoli flowerets
1 can (8 oz.) sliced bamboo shoots, drained
Hot cooked rice.

1. Slice the sirloin steak into thin strips across the grain.
2. In small bowl, combine broth, cornstrach and soy sauce; stir to blend. Set aside.
3. In 10-inch skillet or wok over medium-high heat, in 2 Tbsp. oil, cook beef strips and garlic stirring quickly and frequently until meat is browned. Remove from skillet.
4. Add 1 Tbsp. oil to skillet. Add green onions and broccoli; stir-fry 1 minute or until crispy tender. Add bamboo shoots; stir-fry 30 seconds more.

5. Return beef to skillet. Stir broth mixture; stir into skillet. Heat to boiling; cook 1 minute more. Serve over hot cooked rice.

Debbie.D.,.AL (7:07:56 PM) :

STROGANOFF SUPERB

2 pounds sirloin steak or beef tenderloin
1 pound fresh mushrooms, sliced
1 cup chopped onion
2 garlic cloves, minced
2 cans (10 1/2 oz. each) beef bouillon
1/4 cup catsup
2 tsps. salt
1/3 cup flour
2 cups sour cream

Cut meat into bite-size pieces. In skillet, cook and stir mushrooms and onion in butter until onion is tender; remove mushrooms and onion. In same skillet brown meat lightly on both sides. Set aside 3/4 cup bouillon; add remaining bouillon, catsup, garlic, and salt to skillet; stir to mix. Cover and simmer 15 minutes. Blend reserved bouillon and the flour; stir into meat mixture.
Add mushrooms and onion. Heat to boiling, stirring constantly; boil 1 minute. Stir in sour cream and heat through. Serve over rice, noodles, or mashed potatoes. Yield: 6 servings.Cher/Ont. (7:08:53 PM) :

OVEN POT ROAST

1 Beef Roast, economy cut (3 lbs.)
1 Tin (10 oz.) Cream of Mushroom Soup
1 Envelope Dry Onion Coup
1 Cup chopped Onion
1 Cup Water
1/2 Cup White Wine or Apple Juice
1 tbsp. Red wine vinegar
1 Bay leaf
1/2 tsp. thyme
1/2 tsp Garlic Powder or to taste

Place meat in roaster
Mix remaining ingredients together in bowl. pour over meat. cover. Bake in 325 deg. overn until tender, about 3 -
4 hours. Servies 6 if bone content is small.

Note: Sauteed whole mushrooms put in an hour after starting roast is nice with this.

Patti/Dnvr (7:23:48 PM) :

CROCK POT ROAST

3-4 pound boneless roast
3-4 potatoes, peeled and quartered
1 onion, sliced
2 cloves garlic, smashed
1 can beef broth or 2 tsps beef boullion
water
salt and pepper to taste

Put roast in crock pot with all ingredients except water, Then fill with water to below the rim. Put lid on it and turn to high for one hour, then turn down to low for remaider of the day.

**Note**I start this before work. Turn to low before I leave. When I get home, turn the crock pot off. It's ready to eat.