Beef Stronganoff

15 minutes - that's right! Delicous, tender and flavorful just that fast.

• 1 pint of Beef Chucks with broth
• 1 package Western Family Mushroom Soup Mix
• 1 cup of Sour Cream
• 16 oz. cooked Egg Noodles
• salt and pepper to taste
  

1. Combine Beef Chucks and broth, Sour Cream, and mushroom soup mix in sauce pan while Egg Noodles are cooking.
   
2. Bring to a simmer. Taste and adjust seasonings.
   
3. Drain Egg Noodles after cooked and place back in pasta pot.
4. Pour Stroganoff mixture over the noodles and stir until combined.

Serve with a nice salad or vegetable of your choice.

Vegetable Beef Soup

Here is one to add to your food storage menu. All the items used in this soup are from my food storage. I 'home can' my own beef chunks - they are much delicioso! (oh, I can the potatoes and carrots too!) This recipe could not be any easier since all the ingredients are already cooked.


Ingredients

• 1 pint of canned beef chunks
• 1 can of corn
• 1 can of cut green beans
• 1 quart of canned potatoes
• 1 pint of canned carrots
• 1 pint of beef broth
• 1 can of tomatoes (anyway you like them - diced, stewed, or sauce)
• 2 Tablespoons of dehydrated onions
• 1/2 teaspoon of garlic powder
• salt and pepper to taste

1. Empty cans into soup pot - liquid and all
2. Measure in dry ingredients
3. Bring to a boil
4. Serve, preferably with fresh made bread