Beef Stroganoff

beef

Ingredients:

Directions:

  1. Trim fat from meat. Cut into small pieces. Heat fat in skillet. When there is about 3 tablespoons of melted fat in skillet, remove trimmings. (If fat coating is thin, add butter to make 3 tablespoons.)
  2. Quickly brown meat in fat. Add water and mushrooms (including liquid); stir in soup mix and heat to boiling.
  3. Blend sour cream and flour; add to skillet. Cook and stir until mixture thickens.
  4. Serve over hot buttered egg noodles.

Enchilada

cheese

Ingredients:

Directions:

  1. In a medium saucepan prepare enchilada sauce mix as directed on the package.
  2. In a large fry pan, brown the ground beef and onion. Drain excess fat.
  3. Stir 1/2 cup enchilada sauce into the meat mixture.
  4. To assemble, dip each tortilla into the sauce. Spoon about 2 tablespoons meat mixture and 1 tablespoon cheese down the center of each tortilla. Roll into thirds and place seam side down in a 9 by 13 inch baking dish.
  5. When all the tortillas are assembled, pour the remaining sauce over the top. Sprinkle with olives and extra cheese.
  6. Cover with foil; bake in a 350 F oven for 20 minutes until heated through and the cheese is melted.

Salisbury Steak and roasted potatoes corn on the cob

Ingredients:

bury

Steak Directions:

  1. In a large bowl, mix together ⅓ cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
  2. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
  3. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder.
  4. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.

Potato Ingredients:

Potato Directions:

  1. Preheat oven to 450 degrees. In large plastic bag, add all ingredients.
  2. Close bag and shake until potatoes are evenly coated.
  3. Empty potatoes into shallow baking or roasting pan; discard bag.
  4. Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown.
  5. Garnish, if desired, with chopped parsley.
  6. Serve Salisbury Steak and potatoes with buttered corn on the cob.