Baked Beef Stroganoff
1 teaspoon oil 1 (4.5 oz.) can sliced mush-
1 lb. beef top round steak rooms, drained, rinsed
trimmed of fat, cut into 1 teaspoon paprika
thin strips 8 oz. (4 1/2 cups) uncooked
1/2 cup chopped onion medium egg noodles
1 garlic clove, minced 1 (8 oz.) container nonfat sour
1 can condensed cream of cream
mushroom soup Paprika, if desired
1 (10 1/2-oz.) can condensed
beef broth
Heat oven to 350º. Heat oil in large oven proof skillet over medium high heat until hot. Add beef, onion and garlic; cook and stir about 4 minutes or until beef is no longer pink.
Add soup, broth, mushrooms, and paprika; mix well. Cover. Bake at 350º for 45 to 55 minutes or until beef is tender.
Just before serving, cook noodles to desired doneness as directed on package. Drain. Stir sour cream into beef mixture; serve over noodles. Sprinkle with paprika. 4 servings.
End of Season Soup Mix
1 gallon ripe tomatoes, peeled 2 heads cabbage. cut up
and cut 1/4 cup salt
5 large onions 1/2 teaspoon pepper
4 quarts carrots chopped 2 bunches celery, cut up
Cook all together for 1 hour. Cool, package and freeze (1 quart bags work well). Add a package to cooked stew meat, diced potatoes, and or other fresh vegetables. Cook until vegetables are tender. Fast and easy.
