STEAKHOUSE CINCINNATI RECIPES

Name: Beef in Mushroom Gravy
Prep time: 10 min
Cook time: 7 h
Total time: 7 h 10 min
Yield: 6 servings.
Ingredients: 2-1/2 pounds beef top round steak; 1 to 2 envelopes onion soup mix; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted; 1/2 cup water; Mashed potatoes, optional

BEEF IN MUSHROOM GRAVY RECIPE: HOW TO MAKE IT

Beef in Mushroom Gravy Recipe: How to Make It image

Reports Margery Bryan of Royal City, Washington, "This is one of the best and easiest meals I've ever made. It has only four ingredients, and they all go into the pot at once. The meat is nicely seasoned and makes its own gravy-it tastes wonderful when you serve it over mashed potatoes."

Provided by Taste of Home

Categories Dinner

Total Time 07 hours 10 minutes

Prep Time 10 minutes

Cook Time 07 hours 00 minutes

Yield 6 servings.

Number Of Ingredients 5

Ingredients

2-1/2 pounds beef top round steak
1 to 2 envelopes onion soup mix
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup water
Mashed potatoes, optional

Steps:

Cut steak into 6 serving pieces; place in a 3-qt. slow cooker. Combine the soup mix, soup and water; pour over beef. Cover and cook on low for 7-8 hours or until meat is tender. If desired, serve with mashed potatoes.,
Freeze option: Place beef in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 241 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 87mg cholesterol, SodiumContent 810mg sodium, CarbohydrateContent 7g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 35g protein.

BIG BATCH CHEESEBURGER SOUP RECIPE: HOW TO MAKE IT

Big Batch Cheeseburger Soup Recipe: How to Make It image

When my mother-in-law gave me her recipe for cheeseburger soup, I changed it a little to make it my own. It's the perfect comfort food to enjoy on a cold winter evening. —Christina Addison, Blanchester, Ohio

Provided by Taste of Home

Categories Dinner Lunch

Total Time 04 hours 35 minutes

Prep Time 35 minutes

Cook Time 04 hours 00 minutes

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 14

Ingredients

1 pound lean ground beef (90% lean)
1 small onion, chopped
1-3/4 pounds potatoes (about 3-4 medium), peeled and cut into 1/2-inch pieces
3 cups chicken broth
1-1/2 cups whole milk
2 medium carrots, shredded
1 celery rib, finely chopped
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 package (8 ounces) Velveeta, cubed
1/4 cup sour cream
Chopped fresh parsley, optional

Steps:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 6-8 minutes; crumble beef; drain. Transfer to a 4- or 5-qt. slow cooker. Add potatoes, broth, milk, carrots, celery and seasonings. Cook, covered, on low until vegetables are tender, 7-9 hours., Stir in cheese until melted. Stir in sour cream. If desired, sprinkle with parsley.

Nutrition Facts : Calories 300 calories, FatContent 15g fat (8g saturated fat), CholesterolContent 75mg cholesterol, SodiumContent 949mg sodium, CarbohydrateContent 21g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 19g protein.

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BEEF IN MUSHROOM GRAVY RECIPE: HOW TO MAKE IT

Reports Margery Bryan of Royal City, Washington, "This is one of the best and easiest meals I've ever made. It has only four ingredients, and they all go into the pot at once. The meat is nicely seasoned and makes its own gravy-it tastes wonderful when you serve it over mashed potatoes."
From tasteofhome.com
Reviews 4.7
Total Time 07 hours 10 minutes
Category Dinner
Calories 241 calories per serving

Cut steak into 6 serving pieces; place in a 3-qt. slow cooker. Combine the soup mix, soup and water; pour over beef. Cover and cook on low for 7-8 hours or until meat is tender. If desired, serve with mashed potatoes.,
Freeze option: Place beef in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add water if necessary.

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In a 3-qt. slow cooker, combine the first 7 ingredients. Cover and cook on low for 8 hours or until beef is tender. Stir in sour cream. Serve with noodles.

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Combine all ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until steak and potatoes are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

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