Crock Pot Roast Beef with Rich Gravy
1 package cut up stew beef
1 packet of onion beef soup mix
2 cans of Campbell's Golden Mushroom Soup
1 package of Portabella mushrooms
1 Tablespoon paprika
Fresh ground pepper
Place the cut up stew beef in the slow cooker and sprinkle with the onion beef soup mix.
Empty the 2 cans of Campbells's Golden Mushroom Soup in a bowl, add enough water (about 3/4 cup) and with a whip stir until it is smooth. Add paprika and fresh ground pepper and stir again. Pour over the beef. Cook on high for 6-8 hours.
Serve on mashed potatoes. Cut up potatoes, boil until soft. Add salt and 1/2 cup whipped cream cheese and mash the potatoes with beaters.
Dice 1 cup onions
2 cloves of garlic
2 cups chopped celery
3 cup cups of chopped broccoli
with 2 Tablespoons of heated olive oil add the above ingredients and saute.
In another pan brown low fat ground beef, add 1 Tablespoon of Italian Seasonings, salt, pepper and a garlic powder. Add to the sauted vegetables.
Add 2 cans of crushed tomatoes
1 jar of your favorite spaghetti sauce
2 cans of diced tomatoes
2 cans of white beans
Simmer for about 30 minutes on medium heat and 30 minutes on low heat.
Serve with Parmesan cheese and crusty Italian bread.
I made homemade Italian bread. Anyone wanting the recipe please let me know and I will send you the recipe. It was well the effort to make. It slices up nicely and is great toasted the next day.
Feeling like I have the bug of some sort today. It is a drink a lot of hot tea, ginger ale and eat chicken soup day! Maybe I will get some sewing in between trips to the couch. Wishing you a blessed day.