Hi There,
I don't think the amount of meat you have will make that much difference in
the recipe.
Now, as for the soup. I would add maybe a half can of water to all the
soups. And, as I said, I wouldn't use any extra salt.
You could check while the meat is cooking to make sure that you still have
enough liquid, but I think you should have plenty.
We're all here to help each other. Don't apologize for asking questions.
----- Original Message -----
From: "Brittany Simpson" <[email protected]>
To: <[email protected]>
Sent: Friday, August 20, 2010 10:33 PM
Subject: Re: [CnD] EASIEST EVER BEEF-TIPS AND RICE
Hi Marilyn and list,
I apologize to keep asking questions about the same recipe, but I'm
getting
ready to make this recipe this weekend. I've got the stew meat and the
soups
and I'm ready to roll. But what I need to know is two things. First of
all, the package of stew meat that I bought is a little bigger tahn 2
pounds, i don't remember how much over it was but it was definitely larger
than 2 pounds. Is that going to cause any problems if there's just a
little
bit more meat in the recipe? And the other thing I wanted to know was,
with
all these cans of soup, should I be adding any water to dilute the soups
or
just leave them like they are, because that seems a little strong without
some water. What does anyone think?
Thanks in advance,
Brittany
----- Original Message -----
From: "Marilyn" <[email protected]>
To: <[email protected]>
Sent: Tuesday, August 17, 2010 5:26 AM
Subject: [CnD] EASIEST EVER BEEF-TIPS AND RICE
EASIEST EVER BEEF-TIPS AND RICE
2 lbs beef stew meat
2 cans french onion soup
2 cans cream of mushroom soup
2 packages quick rice (microwavable)
Preheat oven to 275 degrees.
In an ovenproof casserole dish, add all ingredients and stir. Salt and
pepper well.
Bake uncovered for 4 hours.
Pour over rice or noodles and serve. Enjoy.
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