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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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A family recipe that is sure to please. Easy to make in large quantities, and very forgiving. Ingredients:
1 lb stewing beef, cut into bite-sized pieces |
3 slices bacon, cooked & crumbled (optional) |
1/2 cup butter |
8 slices onions, extremely thin |
8 slices green peppers, extremely thin |
3 beef bouillon cubes |
3 chicken bouillon cubes |
2 (10 1/2 ounce) cans cream of mushroom soup |
1 (10 3/4 ounce) can condensed golden mushroom soup |
1 (14 1/2 ounce) can chicken broth |
8 ounces sour cream |
1/4 cup red wine (optional) |
1 (4 1/2 ounce) jar canned mushrooms, sliced |
1 teaspoon basil |
1 teaspoon marjoram |
1 teaspoon thyme |
3 bay leaves |
1 (16 ounce) package pasta (your choice, i like rotini) |
Directions:
1. Brown stew beef (with garlic if desired).
2. Add basil, marjoram, rosemary, thyme and bay leaves, bacon (optional), butter, onion, green pepper, bullion cubes (all 6), 1 can of cream of mushroom soup and chicken broth.
3. Simmer for 2-3 hours, or until beef is tender and onion and green pepper are dissolved.
4. Add remaining cream of mushroom soup, golden mushroom soup, sour cream, wine (optional) and mushrooms.
5. Mix well.
6. Serve over noodles or rice (or both).
7. A hearty roll or bread is recommended to soak up the remaining sauce on the plate.
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