Fix-It and Forget-It Pink Cookbook (50 page)

Pour gravy over steak and serve.

Bonita Ensenberger

Albuquerque, NM

10¾-oz. can cream of chicken soup

10¾-oz. can cream of mushroom soup

1½ Tbsp. Worcestershire sauce

½ tsp. black pepper

1 tsp. paprika

2 cups onion, chopped

1 garlic clove, minced

1 cup fresh, small, button mushrooms, quartered

2 lbs. round steak, cubed

1 cup sour cream

1. Combine chicken soup, mushroom soup, Worcester-shire sauce, pepper, paprika, onion, garlic, and mushrooms in slow cooker.
   
2. Stir in steak.
   
3. Cover. Cook on Low 8-9 hours.
   
4. Stir in sour cream during the last 20-30 minutes.
   

Serve on hot buttered
noodles
sprinkled with
poppy seeds
.
Garnish with
bacon bits
,
if you wish.

Variation:

Add 1 tsp. salt with seasonings in Step 1.

Marie Morucci

Glen Lyon, PA

2 Tbsp. flour

½ tsp. garlic powder

½ tsp. pepper

¼ tsp. paprika

1¾-lb. boneless beef round steak

10¾-oz. can cream of mushroom soup

½ cup water

1 envelope dried onion soup mix

9-oz. jar sliced mushrooms, drained

½ cup sour cream

1 Tbsp. minced fresh parsley

1. Combine flour, garlic powder, pepper, and paprika in slow cooker.
   
2. Cut meat into 1½ by ½-inch strips. Place in flour mixture and toss until meat is well coated.
   
3. Add mushroom soup, water, and soup mix. Stir until well blended.
   
4. Cover. Cook on High 3-3½ hours, or Low 6-7 hours.
   
5. Stir in mushrooms, sour cream, and parsley. Cover and cook on High 10-15 minutes, or until heated through.
   

Serve with
rice
.

Eleanor Glick

Bird-In-Hand, PA

1 lb. venison, cubed

1 Tbsp. olive oil

½ tsp. garlic powder

½ tsp. garlic salt

dash of pepper

1 large onion, chopped

1 cup V8 juice

1 Tbsp. brown sugar

2-5 drops hot sauce, depending upon how much heat you like

2 Tbsp. Worcestershire sauce

1 small can mushrooms, drained

1 cup sour cream

1. Brown venison on both sides in olive oil in skillet, adding garlic powder, garlic salt, and pepper along with onion, as the meat browns.
   
2. Place browned meat and onions in slow cooker.
   
3. Add V8 juice, brown sugar, sauces, and mushrooms to meat and stir well.
   
4. Cover and cook 5 hours on Low, or until meat is tender but not dry.
   
5. Ten minutes before end of cooking time, stir in sour cream.
   

Julia Lapp

New Holland, PA

1-2 lbs. beef, cubed

½ lb. mushrooms, sliced

10½-oz. can beef broth,
or
1 cup water and 1 cube beef bouillon

1 onion, chopped

10¾-oz. can cream of mushroom soup

3 Tbsp. dry onion soup mix

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on High 3-4 hours, or on Low 7-8 hours.
   

Serve over hot cooked
rice
.

Janice Crist

Quinter, KS

3-lb. beef roast, cubed

1 envelope dry onion soup mix

½ cup beef broth

10¾-oz. can cream of mushroom,
or
cream of celery, soup

4-oz. can sliced mushrooms, drained

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 10-12 hours.
   

Variation:

Use ½ cup sauterne instead of beef broth.

Joyce Shackelford

Green Bay, WI

Mary Jane Musser

Manheim, PA

2-4-lb. chuck roast

salt to taste

pepper to taste

1 onion, sliced

10¾-oz. can cream of mushroom soup

1. Season roast with salt and pepper and place in slow cooker.
   
2. Add onion. Pour soup over all.
   
3. Cover. Cook on Low 8-10 hours, or on High 6 hours.
   

Dale and Shari Mast

Harrisonburg, VA

4 cups beef cubes

10¾-oz. can cream of mushroom soup