Beef Stroganoff

1 lb hamburger
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1/2 c. margarine
1 bouillon cube
1 T dry buttermilk salad dressing mix
1 can mushrooms (opt)

Brown hamburger and onions.  Drain if necessary.  Add chicken soup, sour cream, margarine, bouillon and buttermilk seasoning.  Heat and serve as a topping for baked potatoes or noodles.  If it is too thick, add a little milk.

Italian-Ranch Roast Beef...

Ingredients:
One large Beef Roast
1 packet Ranch Dressing mix
1 packet Italian Dressing mix
1 packet Brown Gravy mix
1 can Chicken Broth

Directions:
Cut all fat off roast. Mix all packets together with the chicken broth and pour over roast in a large crock pot. Cook until the meat can be shredded with two forks.

French Dip Sandwiches

2 to 3 pound rump roast
2 cans ( 14 1/2 ounces each) beef consomme
4-6 hoagie buns

Place roast in greased 3 1/2 to 5-quart slow cooker.  Pour consomme over the top of the roast.  Cover and cook on low heat 8-10 hours.  Remove roast and save extra juice.  With a fork, break apart meat and serve on hoagies.  We like to toast our buns and top with Swiss Cheese.  Use excess juice for dipping sandwiches.  Makes 4-6 servings.