Creamed beef and vegetables

Did you know what wonders you can do with canned or powdered cream of mushroom soup? Use it as a base for chunks of deboned beef short ribs, potatoes, carrots, red and green bell peppers sauteed in butter.

My kids had guests for the day. They spent the whole afternoon and half the night playing to their hearts’ content. Of course, they were ravenous. I prepared a baked macaroni dish for them. They finished one whole pyrex 10″ x 10″ dish of baked mac by themselves in addition to the meat-lover’s pizza, hawaiian pizza, box of donuts and box of truffles that we shared with them.

When their mommies and daddies picked them up around dinnertime, I cooked this beef and vegetables dish.

Ingredients :

3 c. of pre-boiled beef chunks, about 1″ cubes in size (I preboiled beef short ribs, cooled, deboned then cut)
1/4 k. of potatoes
1/4 k. of carrots
1 green bell pepper
1 red bell pepper
2 onions, halved and sliced thinly
1 can of condensed cream of mushroom soup OR
1 pack of powdered cream of mushroom soup
4 c. of beef broth or water
2 tbsp. of butter
salt and pepper

Cooking procedure :

Peel the cut the potatoes and carrots into cubes the same size as the beef. Trim, seed and dice the bell peppers.

Melt the butter in a heavy saucepan or casserole. Saute the onions until soft. Add the carrots, potatoes and bell peppers. Cook over medium-high heat for a minute. Add the beef chunks and cook, stirring, until the beef is heated through. Pour in 3 c. of beef broth or water and bring to a boil. Season with salt and pepper (go easy on the salt if using seasoned beef broth; note that the cream of mushroom soup that will be added is also seasoned). Lower the heat, cover and simmer for 8-10 minutes or until the vegetables are done.

Thin the condensed cream of mushroom soup with the remaining beef broth (if using powdered soup, dissolve in the remaining cup of beef broth). Pour into the beef and vegetables. Cook, stirring until the soup is thick. Add more salt if necessary. Serve hot.