Archive for the ‘BEEF’ Category
Chimichangas
July 2, 2021 Lee
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Chimichangas

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 96.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Course Main Dish
Servings 8 servings

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 can green chilies, chopped, drained, (113 g)
  • 1 tablespoon vinegar
  • 1 teaspoon Seasoning Option
  • ½ teaspoon ground cumin
  • 8 flour tortillas, (8 inch)
  • 1 cup Cheese Option, shredded
  • vegetable oil, as needed for frying
  • lettuce, shredded
  • Topping Option

OPTIONS

Soup - Use 1 Item

  • condensed tomato bisque
  • condensed tomato rice soup
  • condensed tomato soup, Shortcut
  • chili beef soup, no longer produced by Campbell's

Seasoning - Use 1 Item

  • dried oregano, crushed
  • chili powder
  • dried marjoram, crushed
  • dried basil, crushed

Cheese - Use 1 Item

  • Monterey Jack cheese
  • American cheese
  • Provolone cheese
  • Colby Longhorn cheese

Topping - Use 1 Item

  • taco sauce
  • spring onion, sliced
  • red radishes, chopped or sliced
  • sour cream, Shortcut

Instructions
 

  • In a large non stick pan on medium heat, cook the ground beef, onion, and garlic, breaking the beef up with your spatula. Cook until browned. Pour off any excess fat.
  • Stir in the Soup and Seasoning Options, green chilies, cumin, and vinegar. Reduce heat to low and simmer 10-15 minutes or until most of the liquid evaporates. Remove from heat and let cool slightly.
  • Lay out a tortilla, spoon about ¼ cup of the meat mixture down the center, top with about 2 tablespoons of Cheese Option. Fold the sides and roll the tortilla around the filling and secure with a toothpick. Repeat with remaining tortillas.
  • Heat about 1 inch of oil in a large pan to 180° C (350° F). When hot, fry 2-3 chimichangas at a time until golden brown, turning once. Remove and drain on paper towels.
  • Garnish with lettuce and Topping Option, serve and enjoy.

Notes

Fair cost per serving but I need to price tortillas to verify this.
Shortcuts: Condensed Tomato Soup, Sour Cream.
* Fair Value $1.01 to $1.50 per Serving,BEEF
Souper Enchiladas
July 1, 2021 Lee
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Souper Enchiladas

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 95.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • ½ cup vegetable oil
  • 8 corn tortillas, (6 inch)
  • 1 cup onion, diced
  • 1 clove garlic, minced
  • 1 can Soup Option, (10½ oz / 298 g)
  • 2 cups Meat Option, cooked, shredded
  • ½ cup water
  • 1 teaspoon ground cumin
  • Seasoning Option
  • 1 jar taco sauce, (8 oz / 226 g)
  • 1 cup Cheese Option, shredded

OPTIONS

Soup - Only 1 Item to Use

  • black bean soup, no longer produced by Campbell's
  • condensed bean with bacon soup
  • chili beef soup, no longer produced by Campbell's

Meat - Use 1 Item

  • chicken
  • pork
  • beef

Seasoning - Use 1 Item

  • 1 can green chilies, chopped, drained, (4 oz / 113 g)
  • 2 fresh Jalapeno peppers, seeded and chopped
  • ¼ teaspoon hot pepper sauce

Cheese - Use 1 Item

  • Cheddar cheese
  • Colby Longhorn cheese
  • Monterey Jack cheese

Instructions
 

  • In a 8 inch pan, heat the oil on medium heat. When hot, fry the tortillas 1 at a time for 2-3 seconds on each side, drain on paper towels.
  • Using a large non stick pan, spoon 2 tablespoons of the hot oil from the smaller pan, and place on medium heat. Add the onion and garlic, cook until the onion is softened.
  • Stir in the Soup, Meat, and Seasoning Options, as well as the water and cumin. Stir often and heat through.
  • While the meat mixture is heating, preheat your oven to 180° C (350° F), get out a 9x13 baking pan.
  • Lay out a tortilla, spoon about ½ cup of the meat mixture down the center of the tortilla, roll up and place in the baking pan. Repeat with remaining tortillas.
  • Pour taco sauce evenly over enchiladas.
  • Sprinkle with the Cheese Option. Cover with foil and bake for 25 minutes.
  • Uncover and bake for 5 more minutes.
  • Serve with sides of your choice. Enjoy.

Notes

High cost per serving until I determine cost of the corn tortillas. 
* High Cost $1.51+ per Serving,BEEF,CHICKEN & TURKEY,PORK
Miniature Meat Loaves
July 1, 2021 Lee
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Miniature Meat Loaves

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 93.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Sheet

Ingredients
  

  • 750 grams ground beef, (1½ lb)
  • 1 can Soup Option, (10½ oz / 298 g)
  • Crumbs Option
  • ½ cup onion, diced
  • ⅓ cup Vegetable Option
  • 2 tablespoons fresh parsley, chopped
  • Herb Option, crushed
  • ¼ teaspoon black pepper

OPTIONS

Soup - Use 1 Item

  • condensed vegetarian vegetable soup
  • condensed minestrone soup
  • Spanish style vegetable soup, no longer produced by Campbell's

Crumbs - Use 1 Item

  • 2 cups soft whole wheat bread crumbs
  • 1 cup dry bread crumbs
  • 2 cups soft white bread crumbs

Vegetable - Use 1 Item

  • green bell pepper, diced
  • carrot, shredded
  • celery, diced

Herb - Use 1 Item

  • 1 teaspoon dried summer savory
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme

Instructions
 

  • Preheat your oven 190° C (375° F), get out a baking sheet.
  • In a large mixing, add all the ingredients and mix well but do not over mix.
  • Divide mixture evenly into 6 parts, shape each part into a mini meat loaf and place on the baking sheet.
  • Bake for 40 minutes or until browned.
  • Serve with sides of your choice, enjoy.

Notes

Low cost per serving.
Shortcut: Bread Crumbs.
Variant: 1. Use ground pork in place of ground beef.
* Fair Value $1.01 to $1.50 per Serving,BEEF,PORK
Best-ever Meat Loaf
July 1, 2021 Lee
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Best-ever Meat Loaf

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 92.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • Meat Option
  • Crumbs Option
  • 1 egg, beaten
  • ⅓ cup onion, finely diced
  • Seasoning Option
  • ⅓ cup water

OPTIONS

Soup - Use 1 Item

  • condensed golden mushroom soup
  • condensed cream of mushroom soup, Shortcut
  • condensed Cheddar cheese soup, Shortcut

Meat - Use 1 Item

  • 1 kilo ground beef, (2 lb)
  • 1 kilo meat loaf mix, equally parts of ground beef, pork, veal, (2 lb)
  • 750 grams ground beef, (1½ lb), plus 250 g bulk Italian sausage (½ lb)

Crumbs - Use 1 Item

  • ½ cup dry bread crumbs, Shortcut
  • ½ cup quick cooking rolled oats
  • ½ cup saltines

Seasoning - Use 1 Item

  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon light soy sauce
  • ¼ cup green olives with pimento, chopped

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 9x13 inch baking pan.
  • In a large mixing, add the Meat, Crumbs, and Seasoning Options, as well as ½ cup of Soup Option, plus the egg and onion. Mix together well but do not over mix or that may result in a tough meat loaf.
  • Add the meat mixture to the center of the baking pan and shape into a 4x8 inch loaf.
  • Bake for 1¼ hours or until cooked through. Carefully remove loaf to a serving platter.
  • Spoon out 3 tablespoons of drippings from the baking pan and put in a small saucepan. Add the remaining Soup Option. Heat on medium heat until hot, stirring constantly, to make a gravy.
  • Serve meat loaf with gravy and sides of your choice, enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cheddar Cheese Soup, Italian Sausage, Bread Crumbs.
* Best Value $1 or Less per Serving,BEEF,PORK,VEAL
Tacos
July 1, 2021 Lee
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Tacos

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 90.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Lunch, Main Course
Servings 4 servings

Equipment

  • Oven
  • Baking Sheet

Ingredients
  

  • Meat Option
  • ½ cup onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 can Soup Option, (10½ oz / 298 g)
  • 8 taco shells
  • 1 cup Cheese Option, shredded
  • lettuce, shredded
  • 1 cup Addition Option

OPTIONS

Meat - Use 1 Item

  • 500 grams ground beef, (1 lb)
  • 500 grams ground pork, (1 lb)
  • 1½ cups cooked beef, chopped, plus 2 tablespoons vegetable oil
  • 500 grams bulk pork sausage, (1 lb), Shortcut

Soup - Use 1 Item

  • condensed tomato soup, Shortcut
  • condensed tomato rice soup
  • Spanish style vegetable soup, no longer produced by Campbell's
  • condensed tomato bisque

Cheese - Use 1 Item

  • Cheddar cheese
  • Colby Longhorn cheese
  • Monterey Jack cheese
  • American cheese

Addition - Use 1 Item

  • tomatoes, diced
  • avocado, diced
  • spring onion, sliced
  • salsa, Shortcut

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a baking sheet.
  • In a large non stick pan on medium heat, add the Meat Option, onion, garlic, and chili powder. Break up meat with your spatula as it cooks, and cook until well browned. Pour off excess fat.
  • Stir in Soup Option and heat through, stir occasionally.
  • Place about ¼ cup of meat mixture into each shell and place on baking sheet.
  • Bake shells for 5 minutes. Top each shell with Cheese Option, lettuce, and Addition Option.
  • Serve and enjoy.

Notes

Fair cost per serving, I need to price check taco shells when I prepare this.
Shortcuts: Bulk Pork Sausage, Condensed Tomato Soup, Salsa.
* Fair Value $1.01 to $1.50 per Serving,BEEF,PORK
Savory Meatballs
June 30, 2021 Lee
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Savory Meatballs

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 88.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. I made this on 6 Jun 2023 using the cream of mushroom soup option, excellent meatballs and excellent sauce. Highly recommended. Links to the Shortcuts are listed in the Notes section.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams ground beef, or ground pork, (1 lb)
  • Crumbs Option
  • ¼ cup Vegetable Option
  • ½ teaspoon Herb Option, crushed
  • 1 egg, lightly beaten
  • 1 tablespoon vegetable oil
  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup water
  • 2 tablespoons fresh parsley, chopped

OPTIONS

Crumbs - Use 1 Item

  • ¼ cup dry bread crumbs, Shortcut
  • ¼ cup saltines, finely crushed
  • ½ cup soft bread crumbs
  • ¼ cup corn flakes, finely crushed

Vegetable - Use 1 Item

  • onion, finely diced
  • carrot, shredded
  • green bell pepper, finely diced
  • celery, finely diced

Herb - Use 1 Item

  • dried thyme
  • dried marjoram
  • dried basil
  • dried dill weed

Soup - Use 1 Item

  • condensed cream of onion soup
  • condensed cream of mushroom soup, Shortcut
  • condensed cream of celery soup, Shortcut
  • condensed golden mushroom soup

Instructions
 

  • To a mixing bowl, add the ground beef, Crumbs, Vegetable, and Herb Options, and egg. Mix together but don't over mix or that may result in tough meatballs.
  • Shape into 16-20 meatballs.
  • Heat the oil in a large non stick pan on medium heat, when hot, add the meatballs and cook to brown on all sides.
  • While the meatballs are browning, mix together the Soup Option, water, and parsley in a small bowl.
  • Meatballs almost all browned.
  • When the meatballs have browned, pour off excess fat, then stir in the soup mixture, reduce heat to low, cover, and simmer 20 minutes.
  • Serve with mashed potatoes or pasta, enjoy.

Notes

Low cost per serving using pork, fair cost per serving using beef.
Shortcuts: Breadcrumbs, Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,BEEF,MEATBALLS,PORK
Ribs & Lentils
June 26, 2021 Lee
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Ribs & Lentils

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 76.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours
Course Main Dish
Servings 8 servings

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 kilo Meat Option, (2 lb)
  • 1 can condensed French onion soup, (10½ oz / 298 g)
  • 1 cup celery, sliced, plus leaves
  • 2 cloves garlic, minced
  • ¼ teaspoon black pepper
  • ½ teaspoon Herb Option, crushed
  • 500 grams dry lentils, brown or green, (1 lb)
  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 cup carrot, sliced
  • 4 cups water
  • Garnish Option

OPTIONS

Meat - Use 1 Item

  • lamb breast, cut into 2 rib pieces
  • beef short ribs, cut into 1 rib pieces
  • pork spareribs, cut into 2 rib pieces

Herb - Use 1 Item

  • dried thyme
  • dried marjoram
  • dried basil

Soup - Use 1 Item

  • Spanish style vegetable soup, no longer produced by Campbell's
  • condensed tomato bisque
  • condensed tomato rice soup

Garnish - Use 1 Item

  • spring onion, sliced
  • fresh parsley, chopped
  • tomatoes, diced

Instructions
 

  • Heat the oil in a large pot (6 quart size) on medium high heat, when hot, brown the Meat Option on all sides, then pour off the fat.
  • Add the French onion soup, celery, garlic, black pepper, and Herb Option. Bring to a boil then reduce heat to low. Cover and simmer 1 hour.
  • Add the lentils, Soup Option, carrot, and water. Cover and simmer another 1 hour or until meat and lentils are tender.
  • Ladle into serving bowls, sprinkle each with Garnish Option as desired, serve and enjoy.

Notes

Low cost per serving if using pork, high cost per serving if using beef or lamb
* High Cost $1.51+ per Serving,BEEF,LAMB,PORK
Stir-fried Beef & Vegetables
June 26, 2021 Lee
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Stir-fried Beef & Vegetables

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 74.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. 
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 1 hour
Course Main Dish
Servings 2 servings

Ingredients
  

  • 250 grams beef sirloin steak, (½ lb)
  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 tablespoon corn starch
  • 1 tablespoon light soy sauce
  • 3 tablespoons vegetable oil, divided
  • 1 clove garlic, minced
  • 4 spring onions, cut into 1 inch pieces, green and white parts
  • 1 cup Vegetable 1 Option
  • Vegetable 2 Option
  • Side Dish Option, as needed

OPTIONS

Soup - Use 1 Item

  • condensed beef broth
  • condensed French onion soup
  • condensed chicken broth
  • condensed chicken with rice soup

Vegetable 1 - Use 1 Item

  • cut broccoli, fresh or frozen
  • mushrooms, sliced
  • cut asparagus, fresh or frozen
  • celery, sliced

Vegetable 2 - Use 1 Item

  • 1 can bamboo shoots, drained, (8 oz / 226 g)
  • 1 cup tomatoes, diced
  • 1 can water chestnuts, sliced, drained, (8 oz / 226 g)
  • 1 cup bean sprouts, fresh or canned

Side Dish - Use 1 Item

  • shredded lettuce
  • hot cooked rice
  • hot cooked noodles
  • chow mein noodles

Instructions
 

  • Freeze the steak for 1 hour, this will allow for easier cutting. After 1 hour, trim away excess fat, and slice steak into very thin slices. Set aside.
  • In a small mixing bowl, add the Soup Option, corn starch, and soy sauce. Stir to mix together. Set aside.
  • In a large non stick pan, or wok, or wok pan, heat 2 tablespoons of oil on medium high heat. When hot, stir fry the beef strips and garlic until the beef is browned, then remove from the pan.
  • To the pan, add the remaining tablespoon of oil, when hot, add the spring onion and Vegetable 1 Option, stir fry for 1 minute.
  • Add Vegetable 2 Option and stir fry for another 30 seconds.
  • Add the beef and soup mixture to the pan, bring to a boil and cook 1 minute.
  • Spoon the stir fry over the Side Dish Option, enjoy.

Notes

Fair cost per serving depending on where one sources the beef.
* Fair Value $1.01 to $1.50 per Serving,BEEF
Easy Pot Roast
June 26, 2021 Lee
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Easy Pot Roast

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 73.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Screw Top Jar

Ingredients
  

  • Fat Option
  • 1600 grams beef chuck roast, (3½ lb)
  • 1 can Soup Option, (10½ oz / 298 g)
  • Herb Option
  • 2 tablespoons all-purpose flour
  • ¼ cup Liquid Option

OPTIONS

Fat - Use 1 Item

  • 2 tablespoons shortening
  • 2 tablespoons vegetable oil
  • non stick cooking spray
  • 2 tablespoons bacon fat

Soup - Use 1 Item

  • condensed cream of onion soup
  • condensed cream of mushroom soup, Shortcut
  • condensed cream of celery soup, Shortcut
  • condensed golden mushroom soup

Herb - Use 1 Item

  • 1 teaspoon dried thyme, crushed
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried marjoram, crushed
  • 1 bay leaf

Liquid - Use 1 Item

  • water
  • dry white wine
  • heavy cream
  • dry red wine

Instructions
 

  • Heat the Fat Option in a large pot on medium high heat (pot larger than your roast, about a 6 quart pot). When hot, brown all sides of the roast. Pour off the fat.
  • Stir in the Soup and Herb Options. Reduce the heat to low. Cover and simmer for 2½ to 3 hours or until the roast is tender. Stir occasionally and add water during cooking if needed.
  • Remove the roast from the pot to a platter and cover with foil to keep it warmed.
  • Using a screw top jar, like a mason jar, add the flour and Liquid Option, screw on the top and shake to mix until smooth.
  • Place the pot on medium high heat and and stir the flour mixture in. Heat to boiling, stirring constantly. Cook 1 minute while boiling. Remove from heat and pour into a gravy boat or serving bowl.
  • Slice the roast and serve gravy over the roast. Enjoy.

Notes

Fair cost per serving depending on where one sources the beef.
Shortcuts: Condensed Cream of Celery Soup, Condensed Cream of Mushroom Soup.
* Fair Value $1.01 to $1.50 per Serving,BEEF
Garden Swiss Steak
June 26, 2021 Lee
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Garden Swiss Steak

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 72.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Course Main Dish
Servings 4 servings

Equipment

  • Meat Tenderizer Mallet

Ingredients
  

  • ¼ cup all-purpose flour
  • 500 grams beef round steak, ½ inch thick
  • 2 tablespoons vegetable oil
  • 1 clove garlic, minced
  • 1 bay leaf
  • ⅛ teaspoon black pepper
  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup water
  • 1 medium green bell pepper, cut into strips
  • Vegetable 1 Option
  • ½ cup Vegetable 2 Option
  • Side Dish Option

OPTIONS

Soup - Use 1 Item

  • condensed tomato soup, Shortcut
  • condensed cream of onion soup
  • condensed cream of mushroom soup, Shortcut
  • condensed cream of potato soup

Vegetable 1 - Use 1 Item

  • 1 medium onion, sliced
  • 1 cup zucchini, sliced
  • 6 spring onions, sliced
  • 1 cup celery, sliced

Vegetable 2 - Use 1 Item

  • mushrooms, sliced
  • carrot, sliced
  • tomatoes, diced
  • parsnips, sliced

Side Dish - Use 1 Item

  • hot mashed potatoes
  • hot buttered noodles
  • hot cooked rice
  • hot biscuits

Instructions
 

  • On a cutting board, use a meat tenderizer mallet, pound the flour into the steak until it is all absorbed. Cut the steak into 4 equal size servings.
  • Heat the oil in a large non stick pan on medium high heat. When hot, add the steaks and brown on both sides.
  • Add the garlic, bay leaf, and pepper. Spoon the Soup Option over the steaks and add the water. Heat to boiling then reduce to low. Cover and simmer for 1 hour, stirring occasionally.
  • Add the green bell pepper, Vegetable 1 and Vegetable 2 Options. Cover and simmer 30 minutes or until the steak is tender.
  • Discard the bay leaf and serve with Side Dish Option. Enjoy.

Notes

Fair cost per serving depending on where one sources the beef.
Shortcuts: Condensed Tomato Soup, Condensed Cream of Mushroom Soup.
* Fair Value $1.01 to $1.50 per Serving,BEEF