#2560 - Easy Stroganoff

(by Shirley McNevich)

3/4 lb. thinly sliced sirloin steak
1 TBSP canola oil
1/2 cup sliced mushrooms
1 envelope beef gravy mix
1 - 14oz. can cut green beans (drained)
1/2 cup Breakstone's sour cream

Prepare gravy mix according to envelope directions (or make your own). In a skillet over medium heat add canola oil and sirloin slices--cook/stir until meat is browned. Add sliced mushrooms--cook/stir until mushrooms and meat are tender. Add gravy--cook/stir for 5 minutes or until thickened. Add drained green beans--cook/stir until green beans are hot. Add sour cream--stir. Serve over cooked egg noodles.

#480 - Gravy

(by Shirley McNevich)

1 qt. chicken, beef, pork or turkey broth
1 tsp. salt
3 TBSP cornstarch
1/2 cup water

Put the broth in a saucepan and taste--if flat, add the tsp. of salt--if it tastes ok, do not add salt. In a small bowl, mix the cornstarch with the water (add the water a small amount at a time so it doesn't get lumpy--stir until smooth). Heat broth on medium heat and add the cornstarch mixture to the broth--stir continually until it comes to a boil and thickens. Remove from heat and serve.

#467 - Stuffed Minute Steaks

(by Shirley McNevich)

10 minute steaks
1 - 8oz. can beef broth
1 package of seasoned stuffing (Pepperidge Farms)
1/3 cup Parkay margarine
1 jar beef gravy

In a saucepan, melt margarine and add the beef broth. Add the stuffing and fluff with a fork until the liquid is soaked up. In a separate pan, fry the minute steaks (DO NOT break into small pieces)--fry to the doneness you like, then drain them on paper towels. Put some stuffing on one end of each minute steak, then roll the minute steak up toward the other end. Place stuffed steaks in a baking dish sprayed with Pam. Pour the beef gravy over the top. Bake at 350 degrees for 10-15 minutes or until hot.