| 109 | 110 | 111 | 112 | 113 |
| 1 | 45 | 90 | 135 | 180 |
|
Cassaroles & Main Dishes
Beef Tips
Barb Slabaugh
1-1/2 to 2 lbs Stew Meat, cut in small pieces
Cooking Oil
2
1
1
1
1
stalks Celery, chopped fine
small Onion, chopped
small can Mushrooms, drained
can Mushroom Soup
can Cream of Chicken Soup
In large Dutch oven, brown meat, celery and onion in a little
cooking oil. Add mushrooms and soups, cover and bake in 300°
oven for 4 hours. Serve with rice or mashed potatoes. Yield 6
servings. Note:This is excellent prepared in a slow cooker.
German Beef Stew
Barb Slabaugh
1
2
2
1
1
1
1
2
1
1
1
1
1
-1/2 lbs Stew Meat
Tbsp Oil
Carrots, shredded
Apple, cored and diced
/2 cup Onion
cup Water
/3 cup Wine
Beef Bouillon cubes
clove Garlic (minced)
/8 tsp.Thyme
Bay Leaf
Tbsp Cornstarch
/4 cup cold Water
Noodles
Brown meat in oil, add carrot, apple, onion, 1 cup water, wine,
bouillon, garlic, thyme, bay leaf. Cover and cook over low heat for
1-1/2 hours or till beef is tender. Remove bay leaf. Combine
cornstarch and cold water, add to beef mixture. Cook and stir till
thick and bubbly. Serve over hot noodles. (Can be prepared in
crock pot)
109
Page
Quick Jump
|