Mom's Hamburger Stroganoff

1 1/2 lb hamburger
1/2 C chopped onion
2 Tbsp flour
1 tsp salt
1/4 tsp pepper
1 clove garlic, minced
4 oz mushrooms, sliced
1 can Cream of Mushroom soup (or homemade substitute!)
4 C dry egg noodles
1/4 C butter
1 C sour cream

Heat water to boiling; pour in noodles.  Cook until tender (approx 10 minutes).

Brown hamburger and onion, draining off fat.  Stir in flour, salt, garlic, pepper and mushrooms; cook for 5 minutes, stirring constantly  Stir in soup; heat to boiling, stirring constantly.  Reduce heat; simmer uncovered for 10 minutes.
Drain noodles; mix with butter.
Stir sour cream into meat mixture; heat thoroughly.
Serve over hot noodles.

Shredded Beef Sandwiches

Shredded Beef

6 lb roast

1 can beef broth

2 pkg. dry Italian dressing

1 pkg. dry onion soup mix

Hoagie rolls

Put all ingredients in a crockpot.  Slow cook 8-10 hours in the crockpot.

One hour before you eat, shred the beef and add 3-4 TBSP vinegar.  (The vinegar helps absorb the liquid).  Let simmer for the last hour before eating.  Serve on hoagie rolls.

Italian Beef Stir Fry

Italian Beef Stir Fry

1 lb. beef round steak

2 C. hot, cooked spaghetti

2 cloves garlic, crushed

1 Tbsp. olive oil                      

2 sm. zucchini, thinly sliced

1 C. cherry tomatoes, halved             

½ C. Italian salad dressing

1 Tbsp. Parmesan cheese

Cut steak into thin strips, 2-inchs long.  Cook and stir garlic in oil over medium-high heat for 1 minute.  Add half of beef strips; stir fry 1 to 1-/2 minutes until outside surface is no longer pink; remove from pan with slotted spoon; repeat for remaining strips; remove from pan.  Salt and pepper steak; keep warm.  Add zucchini to skillet; stir fry 2-3 minutes or until tender-crisp.  Combine beef strips, zucchini, tomato halves and salad dressing.  Serve over hot spaghetti noodles; sprinkle with cheese.

Steak Diane

Steak Diane



1 C fresh mushrooms, sliced
4 Tbsp diced onions
1 clove garlic, minced
1/8 tsp salt
1 tsp lemon juice
1 tsp worcestershire sauce
1/4 C butter
2 Tbsp parsley



Cook and stir together in melted butter the mushrooms, onions, garlic, salt, lemon juice and worcestershire sauce until mushrooms are tender; stir in parsley. Serve over steak.

Beef Roast

Slow Cooker Beef Roast

2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

(Original recipe found here.)