Hamburger Under Cover – Kathryn Christensen

Hamburger Under Cover – Kathryn Christensen

1 lb ground beef

1 small onion, diced

1 large can or 2 small cans tomato soup

1 – 2 cans green beans

1 can stewed tomatoes

8-9 potatoes, peeled, boiled, and whipped with butter, milk and salt and pepper. You may also use instant, but real are better. 

Grated mild cheddar cheese 

Brown hamburger and onion. Drain and rinse. Add tomato soup, green beans, and stewed tomatoes. Put mashed potatoes on top and sprinkle grated cheese on top. Bake at 350˚ for 15 – 20 minutes or until warmed through. A variation to this recipe is, replace tomato soup with cream of mushroom and omit stewed tomatoes. 

Pepper Steak – Kenna Christensen

Pepper Steak – Kenna Christensen

1 lb. beef chuck or round

¼ cup soy sauce

1 clove garlic

1 ½ tea. grated fresh ginger or ½ tea. ground ginger

1/3 cup salad oil

1 cup green onion, thinly sliced

1 cup red or green pepper cut into squares

2 stalks celery

1 Tlb. cornstarch

1 cup water 

2 tomatoes cut into wedges

Cut beef across grain into thin strips, Combine soy sauce and garlic and ginger. Add beef. Toss and set aside while preparing vegetables. Heat oil in large frying pan and add beef. Toss over high heat until brown. Cover and cook meat over low heat until meat is tender. Turn up heat, and add vegetables, cook until tender crisp. Mix cornstarch and water. Stir and cook until thick. Add tomatoes and heat through. 

Round Steak Stroganoff – Kenna Christensen

Round Steak Stroganoff – Kenna Christensen

2 lbs. round steak

½ cup flour

1 tea. salt 

1 tea. paprika

¼ cup salad oil

½ cup chopped onion

1 10 ½ oz can consommé

½ soup can water

1 bay leaf

1 tea Italian seasoning

1 can whole mushrooms, drained

1 cup dairy sour cream

Cut meat into bite-size pieces. Mix flour, salt and paprika. Heat oil in skillet; add meat and brown, than add onion and sauté until barely tender. Add consommé, water, and seasoning. Cover and turn to very low, and simmer 45 minutes to 1 hour (or until meat is tender).  It may be necessary to add a little more water as meat cooks. Stir in mushrooms and sour cream just before serving. Heat briefly, and serve over rice. Serves 6.

Hamburger Stroganoff

Hamburger Stroganoff

1 lb. lean ground beef

3 slices bacon, diced

½ cup chopped onion

½ tea. salt

Dash of pepper

¼ tea. paprika

1 can cream of mushroom soup

1 cup dairy sour cream

Hot buttered noodles

Cook ground beef and bacon until meat loses color, add onions, and cook until translucent. Drain, add salt, pepper, paprika, and stir in soup. Cook slowly in uncovered pan 20 minutes. Stirring frequently. Add sour cream, heat, but do not boil. Serve over hot buttered noodles. (Mashed potatoes are good too.)

Quick and Easy Meatloaf – Annette Baird Sandberg

Quick and Easy Meatloaf – Annette Baird

1 can 10 oz. cream of mushroom soup

2 1bs. Lean ground beef

1 pouch dry onion soup mix

½ cup dry bread crumbs

1 egg, beaten

¼ cup water

In large bowl, mix thoroughly ½ can of the mushroom soup, beef, onion soup mix, bread crumbs, and egg. In casserole dish, firmly shape meat mixture into loaf. Bake at 350˚ for 1 and ½ hours or until done. Spoon off 2 Tlb drippings – reserve. In saucepan over medium heat, heat remaining soup, water, and reserved dripping to boiling, stirring occasionally. Thin sauce with additional water to desired consistency and spoon over meat loaf. Makes 8 servings.

Company Beef Casserole – Annette Anderson

Company Beef Casserole – Annette Anderson

1 lb. ground beef

1 Tlb. ketchup

1 Tlb. 57 Sauce

1 16oz. can tomatoes

¼ cup green pepper, chopped

1 onion, chopped 1 ½ - 2 cup uncooked macaroni

1 can cream of mushroom soup

¾ cup grated cheese

salt and pepper to taste

Brown meat (drain fat); add onions, tomatoes, ketchup, steak sauce, soup and peppers. Simmer 10 minutes. Cook macaroni and drain. Pour beef mixture over cooked macaroni in casserole dish. Sprinkle cheese over the top. Bake at 350˚for 20 – 30 minutes. Serves 8. 

Stuffed Burger Bundles – Camille Miller

Stuffed Burger Bundles – Camille Miller

1 cup stuffing

2 tea. Worcestershire

1 lb. hamburger

½  cup evaporated milk

1 can cream of mushroom soup 

1 tea. ketchup

Combine meat and milk. Divide into patties on waxed paper. Put ¼ cup stuffing in each center of the meat and mold the hamburger around the stuffing into a ball. Place in a casserole dish. Combine remaining ingredients, pour over meat. Bake uncovered at 350˚

for 45 minutes. Turn over once during baking.

Saucy Meat Balls – Kenna Christensen

Saucy Meat Balls – Kenna Christensen

1 lb. lean ground beef

2/3 cup grated parmesan cheese

½ cup seasoned dry bread crumbs 

½ cup milk 

1 egg, slightly beaten

2 Tlb shortening

1 Tlb flour

1 can 28 oz tomatoes cut into bite-size pieces

1/3 – ½ cup Heinz 57 sauce

1 Tlb sugar

½ tea. salt

Hot, buttered noodles

Combine first five ingredients. Shape into 20 meatballs, Brown well in shortening. Drain excess fat. Sprinkle flour over meatballs: stir gently to coat. Combine tomatoes, 57 sauce, sugar and salt. Pour over meatballs, Simmer, uncovered, 25 minutes or until sauce is desired consistency, stirring occasionally. Serve meatballs and sauce over noodles. Makes 5 servings.