Garlic Beef Stroganoff

 2 tsp. Beef Bouillon Granules

1 Cup Boiling Water
1 Can (10 3/4 oz.) Cream of Mushroom Soup, undiluted
2 jars (4 1/2 oz ea.) sliced mushrooms, drained (I used fresh instead)
1 Large Onion, chopped
3 Garlic Cloves, minced
1 Tbsp. Worcestershire Sauce
1 1/2 - 2 pounds Boneless Round Steak, trimmed and cut into thin strips (I used steak I had in the freezer)
2 Tbsp. Vegetable Oil
1 Pkg. (8 oz.) Cream Cheese, cubed
Hot Cooked Noodles

In a slow cooker, dissolve bouillon in water.   Add soup, mushrooms, onion, garlic and worcestershire sauce.   In a skillet, brown beef in oil.   Transfer to the slow cooker.   Cover and cook on low for 7-8 hours or until the meat tis tender.   Stir in cream cheese until smooth.   Serve over hot cooked noodles.

TO FREEZE: (I recommend option b)

(option a) – Mix all ingredients without cooking meat (except cream cheese and noodles) in a freezer baggie. Label and freeze.

(option b) – Cook meat, mix all ingredients, omitting cream cheese and noodles, and place in a baggie, label and freeze.

TO THAW & SERVE:

Place in fridge to thaw, place in crock pot and follow the cook time on the recipe adding cream cheese and noodles prior to serving.

Cheeseburger Soup

½ lb. Ground beef 

3/4C chopped onion

3/4C diced celery 

1 tsp dried basil

1 tsp dried parsley 

3/4C shredded carrots

4 TBL marg. or butter, divided 

3C chicken broth

4C diced potatoes 

1/4C flour

8 oz processed Am. Cheese, cubed

1 ½ C milk  

3/4 tsp salt

1/4 to ½ tsp pepper 

1/4 C sour cream

Brown beef - drain - set aside - sauté onion, carrots, celery, basil & parsley in 1 T marg./butter until tender, about 10 min. Add broth, potatoes, beef - boil - simmer 10-12 min. Melt remaining marg./butter - add flour - cook & stir 3-5 min. Add to soup & bring to a boil - stir 2 min. Reduce to low heat - add cheese, milk, salt, pepper. Stir until cheese melts - remove from heat and add sour cream.

Beef Barley Soup

 2 cups Beef Broth

1 tsp Oregano

8 cups Water

1/2 tsp Pepper

1/2 cup Carrots, chopped

1/2 cup Onion, chopped

1 cup Barley

2 cups Roast Beef, chopped

1 (14.5 oz) can diced Tomatoes

1 (10.75 oz) can Tomato Soup

1/2 cup Peas, frozen or canned

1/2 Green Beans, frozen or canned

In a large pan, combine broth, oregano, water, pepper, carrots, onion, barley, tomatoes, and beef. Bring to a boil and reduce heat - simmer for 25 minutes.  Add tomato soup, peas, beans, and then season to taste.

Ravioli Soup

*from the 'Dinner is Ready' cookbook from www.30mealsinoneday.com* 1/2 pound beef 1/2 pound ground pork (I used sausage) 1 cup chopped onion 2 tsp minced garlic 1 (28-oz) can Italian tomatoes 1 (12-oz) can tomato paste 2 (14.5-oz) cans beef broth 1 T sugar 1 tsp Italian seasoning 1/4 cup dry bread crumbs 1/2 cup shredded fresh Parmesan cheese 1 (12-oz) package frozen ravioli (I used a 24 oz package) Brown beef and pork with onion and garlic. Combine tomatoes, tomato paste, beef broth, sugar, Italian seasoning and dry bread crumbs. Bring to a boil. Reduce heat and simmer 30 minutes. Sitr in Parmesan cheese. Allow to cool. Place in freezer bag or container. Freeze ravioli separately. Label and freeze. 8 servings To serve: Thaw. Cook ravioli according to package directions. Heat soup just to boil. Add cooked ravioli. Serve with garlic bread and Parmesan cheese. Other tips: this is especially delicious made with sausage filled ravioli. Try all the available types of frozen ravioli and see which you prefer. Also, the soup part of this (minus the ravioli) makes a wonderful spaghetti/Lasagne sauce.

Cabbage Wraps

*Or Pigs in a Blanket...whichever you prefer...my family always called them the latter!*

½ lbs ground beef
½ lbs ground sausage (jimmy dean or whatever you prefer….more spice=more flavor)
1 onion (I usually use onion flakes…)
½ pkg meat loaf seasoning (these are by the gravy mixes at the store)
1-2 eggs
½ -3/4 cup rolled oats
Moisten with milk
Salt and Pepper
(mix it up just like meat loaf…use your hands to blend together meats then a wooden spoon for the rest)

2 cans Tomato soup
1 head Cabbage

Boil the cabbage for easy separation of the leaves. Spread some soup on the floor of the pot. Put a spoonful of meat mixture in a leaf, wrap and place in the pot. After you have covered the bottom, put another layer of soup (just spread over the tops of the leaves). Do this until you run out of meat. Pour the rest of the soup over the top and put the lid on and cook on high for 3-4 hrs or on low for 7-8 hrs. Goes really well with breadsticks or garlic bread.

(Hubby and I add chopped asparagus because this is A LOT of meat, plus it adds to the flavor, you can also add rice - we've also been known to use a 3rd can of soup too)

GREEK STYLE BEEF STEW

2 – 2.5 lb boneless beef roast
1 bag (16 oz) frozen small white onion
1 bag (16 oz) fresh or frozen whole baby carrots
2 T flour
1 can (14 oz) beef broth
1 can (5.5 oz) V8 juice
1 T packed brown sugar
Bouquet Garni (recipe below)
Hot buttered noodles

Place beef, onions and carrots in slow-cooker. Sprinkle with flour and toss to coat. Mix broth, vegetable juice and brown sugar. Pour over beef and vegetables. Submerge Bouquet Garni into broth mixture. Cover and cook on low 8-10 hrs (or high for 4-5 hrs) until beef is fork tender. Remove Bouquet Garni. Serve over noodles.
(Bouquet Garni: Lay a 4-inch cheese cloth flat on counter. Place ½ tsp whole cloves, 1 cinnamon stick and 1 bay leaf in center of cloth. Bring corners together into a bundle and tie with kitchen string.)

*Campbell's Soup Cookbook*