Fix-It and Forget-It Pink Cookbook (51 page)

1 cup sour cream

1. Place beef in slow cooker. Cover with mushroom soup.
   
2. Cover. Cook on Low 8 hours, or High 4-5 hours.
   
3. Before serving stir in sour cream.
   

Serve over cooked
rice
,
pasta
,
or baked
potatoes
.

Nancy Graves

Manhattan, KS

1-1½ lbs. stewing meat, cubed

10¾-oz. can cream of mushroom soup

10¾-oz. can cream of celery soup

1 pkg. dry onion soup mix

4-oz. can mushroom pieces

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 8-10 hours.
   

Serve over
rice
or baked
potatoes
.

Variation:

Add ¼ cup finely chopped celery for color and texture.

Janice Muller

Derwood, MD

3-lb. chuck roast, cubed

2 Tbsp. oil

2 10¾-oz. cans golden cream of mushroom soup

1 envelope dry onion soup mix

1 cup cooking sherry

1. Brown meat in oil in skillet. Drain. Place in slow cooker. Add remaining ingredients and cover.
   
2. Refrigerate 6-8 hours, or up to 14 hours, to marinate.
   
3. Remove from refrigerator, cover, and cook on Low 8-10 hours.
   

Serve over cooked
egg noodles
or
rice
.

Dorothy Hess

Willow Street, PA

Betty A. Holt

St. Charles, MO

Betty Moore

Plano, IL

Michelle Strite

Harrisonburg, VA

Barbara Tenney

Delta, PA

Sharon Timpe

Mequon, WI

2-lb. boneless round steak

oil

1 envelope dry onion soup mix

10¾-oz. can cream of mushroom soup

½ cup water

1. Cut steak into serving-size pieces. Brown in oil in saucepan. Place in slow cooker. Sprinkle with soup mix.
   
2. Combine soup and water. Pour over meat.
   
3. Cover. Cook on Low 7-8 hours.
   

Variation:

To make a dish lower in sodium, replace the onion soup mix and mushroom soup with 1 cup diced onions, ½ lb. sliced mushrooms, 1 Tbsp. fresh parsley, ¼ tsp. pepper, ½ tsp. dried basil, all stirred gently together. Place on top of meat in cooker. Dissolve 2 Tbsp. flour in ¾ cup cold water. Pour over vegetables and meat. Mix together. Cover and cook according to directions above.

Della Yoder

Kalona, IA

Sara Harter Fredette

Williamsburg, MA

½ cup flour

2 tsp. salt

¼ tsp. pepper

2-3 lbs. stewing beef, cubed

2 Tbsp. oil

10¾-oz. can cream of mushroom soup

1 envelope dry onion soup mix

½ cup sour cream

1. Combine flour, salt, and pepper in plastic bag. Add beef in small batches. Shake to coat beef. Sauté beef in oil in saucepan. Place browned beef in slow cooker.
   
2. Stir in mushroom soup and onion soup mix.
   
3. Cover. Cook on Low 6-8 hours.
   
4. Stir in sour cream before serving. Heat for a few minutes.
   

Serve with
noodles
or mashed
potatoes
.

Julia B. Boyd
, Memphis, TN

3-4-lb. chuck,
or
English-cut, beef roast

1 envelope dry onion-mushroom soup mix

10¾-oz. can cream of celery soup

1 soup can water

2-3 Tbsp. flour

2-3 beef bouillon cubes

1 medium onion, chopped

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

Variations:

Use leftover meat to make soup. Add one large can tomatoes and any leftover vegetables you have on hand.

Add spices such as minced onion, garlic powder, basil, bay leaf, celery seed.

To increase the liquid, use V8 juice and season with 1-2 tablespoons butter for a richer soup base. Cook on Low 6-12 hours.

If you wish, stir in cooked macaroni or rice just before serving.

Judy Buller

Bluffton, OH

2½-3-lb. bottom round roast

2 cups water

2 beef bouillon cubes

½ tsp. cracked pepper

¼ cup flour

½ tsp. salt

¾ cup cold water

1. Cut roast into 6-8 pieces and place in slow cooker. Add water and bouillon cubes. Sprinkle with pepper.
   
2. Cover. Cook on High 2 hours. Reduce heat to Low and cook 4-5 hours, or until meat is tender.
   
3. Dissolve flour and salt in cold water. Remove roast from cooker and keep warm. Stir flour paste into hot broth in cooker until smooth. Cover and cook on High for 5 minutes.
   

Serve gravy with sliced roast beef.