Russ' Recipes
Russ' Recipes
Break Line
            
Break Line
 




( 2 hour and 15 minutes cooking time in the oven - but well worth it ! )
        This recipe came to me through my wife Karen .... And I must be honest .... I only made a few changes to her recipe because it was already one heck of a " Delicious Meal " !

        Back in the 1950's and 60's it was a very common recipe for many families ... including mine.   But over the years it's become a forgotten recipe.   So here it is and if you've never had it before ... " you are truly missing out on a great meal ! "

Ingredients:

  •   1 - lb. or more of cubed beef cut into smaller pieces  -  ( some stores, like Wal-Marts, aready sell them in smaller pieces )

  •   1 - can of condensed french onion soup  -  ( undiluted )

  •   1 - can of condensed cream of mushroom soup  -  ( undiluted )

  •   1 - envelope of Beefy Onion soup mix  -  ( such as Lipton )

  •   1 - 4 1/2 oz. can of mushroom pieces and stems  -  ( drained & cut up - " optional " )

  •   1/2 - cup of red cooking wine

  •   Salt & Pepper  -  ( to taste - however I never see the need for any )

  •   1 - cup ( 8 ozs. ) of Sour Cream  -  ( Most of the time I add a little more )  -  ( #1 )

  •   Egg Noodles  -  ( We like the wider ones )

Directions:

  1.   Pre-heat oven to 325 degrees.

  2.   Add the first 7 Ingredients in a 8" x 8" baking dish.  -  ( or 2 or 3 quart baking dish - Lid preferable - see step # 5 below )
      ( Because of the smaller pieces of beef there is no need to cook them ahead of time )

  3.   Stir until completely combines.

  4.   Bake at 325 degrees " uncovered " for 1 hour.

  5.   Remove from oven, stir, and then " cover " and bake for 1 more hour.

  6.   Remove from oven and stir in " sour cream ", re-cover, and bake for 15 more minutes.

  7.   Cook Egg Noodles to your desired tenderness.

  8.   Then Enjoy over the noodles !


    ( #1 )  ~  Typically I add about 12 ozs. of sour cream from a 16 oz. container for the extra taste !   I then use the left over 4 ozs. on a " baked potatoes " or even on a bowl of " Chili " !  ( ps. sour cream is very good when topping a bowl of Chili - just in case you haven't tried that )


     
    Send Email to Russ, Click Here!
    or at
    ( russpickde@comcast.net )


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