#2857 - Quick Stroganoff

(by Shirley McNevich)

2 TBSP butter
2 lbs. boneless sirloin steak (cut into strips)
1/2 lb. sliced fresh mushrooms
1 envelope Lipton onion soup mix
2 1/4 cups water
3 TBSP flour
1/2 cup sour cream
egg noodles (your choice of amount--cooked and drained according to bag directions--do NOT rinse)

Salt and pepper both sides of each sirloin steak strip. In a skillet over medium heat add butter, mushrooms and sirloin steak strips--cook/stir/flip until beef is browned on both sides. In a measuring cup measure 1 3/4 cups water and add the soup mix to the water--stir. Pour the soup mixture over the steak pieces. Turn heat back to simmer. Simmer the beef (covered) for 30-40 minutes (or until beef is tender), stirring occasionally. In a separate saucepan add sour cream, flour and 1/2 cup water--cook/stir over medium heat until boiling. Once boiling, turn heat back to simmer--simmer until mixture thickens, stirring every few minutes. When ready to serve, place cooked egg noodles on each plate, divide beef mixture and place beef pieces over the egg noodles, and drizzle the cream cheese sauce over the beef on each plate.

#1300 - Egg Casserole

(by Shirley McNevich)

7 slices buttered white bread
1 cup shredded cheddar cheese
8oz. fresh mushrooms
2 TBSP butter
8oz. to 1lb. sausage (loose or in casings--if in casings cut into coin shaped pieces)
1 cup milk
1/2 tsp. salt
1/2 tsp. paprika
1/2 tsp. dry mustard
6 eggs

In a skillet over medium heat add butter--melt. Add mushrooms--cook until tender, then drain. In the same skillet add sausage--cook until browned--drain. Grease a 9 x 13 glass baking dish. Line the bottom with buttered bread, cutting to fit where necessary. If there's bread left over, cube it and spread evenly over the other bread. Sprinkle layers of shredded cheddar cheese, mushrooms, and sausage over the bread layer. In a bowl add eggs--beat with a fork. Add milk, salt, paprika and dry mustard--beat with a fork. Pour egg mixture over the top of the casserole. Cover dish with foil. Bake at 350 degrees for 25 minutes--test to make sure eggs are not runny.