Recipes

Beef Burgundy

  • 2-3lbs Stew Meat
  • 2 Cans Campbell’s Golden Mushroom Soup
  • 1 Envelope Lipton Onion Soup Mix
  • 1 to 1 1/4 Cups Burgundy Cooking Wine

Mix all ingredients in pan or roaster.  Do not brown meat.  Do not add water.  Cover and leave covered.  Bake at 300 for 3 hours.  Delicious served over egg noodles or rice.

Round Steak in Gravy

  • 3-4lb Round Steak cut into portions
  • Flour with Salt & Pepper
  • 2 T Oil
  • 2 Carrots Sliced
  • 2 Onions Sliced
  • 1 Pkg Lipton Onion Soup Mix
  • 1 Can Cream of Mushroom Soup
  • 1 Cup Water

Dredge meat with flour and brown in pan of oil.  Place half the meat, carrots & onions in crock pot.  Combine dry onion & mushroom soup with water.  Pour half of sauce over meat & carrots.  Repeat layers.  Cook on high for 3-4 hours.

Crockpot Stew Meat

  • 1 1/2 lb Stew Meat
  • French Onion Soup
  • Cream of Mushroom Soup

Cook in crockpot 6-8 hours on low and serve over noodles.

Roast

  • 3lb Roast
  • 1 Pkg Lipton Onion Soup Mex
  • 1 Can Cream of Mushroom Soup

Place roast in middle of foil.  Sprinkle with dry soup and spoon on undiluted mushroom soup.  Wrap tightly in foil and put in baking dish @ 350 for 3 hours.  Do not peek.

Beef Brisket

  • 5-6lb Brisket-Sprinkle all sides with Accent Seasoned meat tenderizer and Garlic Powder
  • Mix the following:
  • 1/2 Cup Italian Salad Dressing
  • 1 Envelope Lipton Onion Soup Mix
  • 1 Jar Heinz Brown Gravy
  • 4oz Mushrooms

Line shallow pan with foil.  Place meat in pan.  Pour gravy mixture over meat.  Fold foil over meat, cover completely and seal.  Bake at 300, 1 hour per pound.

Beefy Mushroom Steak

  • 2-3lb Round or Cube Steak
  • Flour with Salt & Pepper
  • 1 Can Campbell’s Beefy Mushroom Soup
  • 1 Can Campbell’s Golden Mushroom Soup
  • Oil (enough to fry steak)

Dredge steak with flour and fry in oil.  Place in baking dish and pour soups over meat.  Bake at 350 for an hour to an hour and a half or until meat is tender enough to cut with a fork.  Serve with mashed potatoes.

Prairie Land Pot Roast

  • 1 Boneless Beef Shoulder Pot Roast (2lbs)
  • 1/2 tsp. salt
  • 1/4 tsp pepper
  • 1 Bottle (8oz) Kraft Catalina Dressing divided
  • 2 Large Onions, sliced
  • 2lb Yukon Gold or All Purpose Potatoes, peeled, cut into 2 inch pieces
  • 1lb Carrots, peeled, cut into 1 inch pieces
  • 1-2 Cups Water
  • 2 T. Chopped Fresh Parsley

Season meat with salt & pepper.  Brown in large heavy pot or Dutch oven on high heat in 1/4 cup dressing, turning to brown both sides.  Add onions; cook until browned, stirring occasionally. Add remaining dressing, potatoes, carrots and enough water to come 3/4 the way up side of meat (1-2 cups).  Bring to boil;cover.  Simmer on low heat 2 hours or until meat and vegetables are tender.  Remove meat from pan;cut across the grain into thin slices.  Serve meat and vegetable topped with pan gravy.  Sprinkle with parsley.

Brisket

  • Brisket-thawed (around 4lbs)
  • Cooking Bag
  • 1 Can Stewed Tomatoes
  • 1/2 Can Coke or Pepsi
  • Salt and Pepper or any other seasonings you prefer

Preheat oven to 375 degrees.  Place cooking bag in roaster pan.  Put brisket fat side up in cooking bag.  Add salt, pepper, stewed tomatoes and Coke.  Tie bag and poke a couple of holes in bag.  Place in oven at 375 for 1 hour.  Turn oven down to 250 degrees and cook for 6-8 hours.  Slice or pull apart immediately or refrigerate overnight and cut the following morning and place in crockpot until ready to serve.  If you have a smoker you can smoke the Brisket for 3-4 hours and then follow the recipe.