SWANSONS CREAM STARTER RECIPES RECIPES

Steps:

• Slice the Bacon (8 ounce) into strips.
• In a large pot set over medium heat, cook the bacon for 7 to 8 minutes until crispy.
• Remove half of the bacon from the pot to a paper towel lined plate, then chop Onion (1) and add to pan along with Salt (1 pinch). Cook for 10 minutes, stirring occasionally, until soft and fragrant.
• Cut the Russet Potato (2 pound) into large chunks. Add the potato chunks to a pot and season generously with a big pinch of salt, and cook for 5 minutes.
• Add the Swanson® Cream Starter Traditional (1 package) and cook the soup for 15 to 20 minutes with the lid on, stirring every 5 minutes so the bottom of the pan doesn't burn, until the potatoes are soft.
• Stir in the Shredded Cheddar Cheese (1 cup) and Scallion (3) and serve immediately.
• Add extra shredded cheddar cheese, bacon, and scallions as garnish and enjoy!

Steps:

• In 10-inch skillet, melt 1 tablespoon of the butter over medium-high heat. Sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook steaks 4 to 6 minutes, turning once, until deep brown. Reduce heat to low. Cover; cook 6 to 8 minutes for medium-rare to medium doneness (don't overcook; beef will continue to cook while standing). Remove beef to platter; cover to keep warm.
• Increase heat to medium. Add remaining 2 tablespoons butter to skillet. Add mushrooms. Cook 3 to 4 minutes, stirring once or twice and scraping up any browned bits, until tender. Add wine and cooking sauce; heat to boiling. Reduce heat; simmer 3 to 5 minutes, stirring occasionally, until sauce is hot.
• Serve mushroom sauce over steaks.