Type what you have

Ingredients

• ✓ onion and mushroom soup mix
• olive oil
• onion
• bell pepper
• venison steak
• water
• all-purpose flour

Instructions

1. 1 Heat the oil in a large skillet. Cook the onion, pepper, and venison in the hot oil until the meat is cooked through. Stir in the soup mix and the water. Continue cooking until the onion and pepper are tender. Add the flour and whisk over the heat until there are no lumps. Cook and stir until sauce has thickened.

By Jessica New Alford

Ingredients

• ✓ onion and mushroom soup mix
• onion
• vegetable oil
• chuck roast
• kidney bean
• pinto bean
• pearl barley
• potato
• water
• garlic powder
• salt
• pepper

Instructions

1. 1 In a large oven safe pot or roasting pan, saute onions in oil over medium heat.
2. 2 Add meat, and brown well on all sides.
3. 3 Mix in beans; stir continuously until the beans start to shrivel. Stir in the barley. Add potatoes, and add just enough boiling water to cover the meat and potatoes. Mix in dry soup mix and garlic. Season with salt and pepper. Bring to a boil, lower heat, and simmer partially covered for 20 minutes on stove top.
4. 4 Preheat oven to 200 degrees F (95 degrees C).
5. 5 Cover pot tightly, and place in preheated oven. Allow to cook overnight for at least 10 to 15 hours. Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed. Do not stir; stirring will break up the chunks of potatoes.

By Sherrie D

Ingredients

• ✓ onion and mushroom soup mix
• egg noodle
• all-purpose flour
• salt
• onion
• granulated garlic
• salt-free seasoning blend
• beef stew meat
• olive oil
• butter
• portobello mushroom
• onion
• beef broth
• water

Instructions

1. 1 Place frozen egg noodles in the refrigerator to thaw, 8 hours to overnight.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function.
3. 3 While the pot is heating, combine flour, salt, granulated onion, granulated garlic, and seasoning blend in a resealable bag. Add stew meat, seal the bag, and shake to thoroughly coat the meat.
4. 4 When the pot is hot, add oil and butter. Cook beef in batches until seared, about 5 minutes per batch, removing seared beef to a plate.
5. 5 Add mushrooms and onion to the pot, then pour in beef broth; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Blend water and dry onion and mushroom soup mix together in a small bowl and pour over the noodles.
6. 6 Cancel Sauté function and select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
7. 7 Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes, then use the quick-release method for any remaining pressure. Unlock and remove the lid. Serve immediately.

By thedailygourmet