September 15th, 2010

Sweep Steak

This is a QUICK recipe from The I Hate to Cook Book.

The title is hilarious.

It’s simple and anyone could do this for an easy, flavorful meal in a hurry.

Nice. Me likey.

Sweep Steak

Recipe adapted from The I Hate to Cook Book

Makes 4 to 6 servings

2- to 3-pound steak or pot roast

Two 1-ounce packets of French onion soup mix

Preheat the oven to 300°. Place the meat in the center of a

large sheet of aluminum foil and sprinkle it with the onion soup

mixture. Fold the foil around the meat so that it is

completely enclosed, and place it in a baking pan. Cook the

meat for 3 hours, until it’s tender, then slice and serve.

With kids and sports and homework and laundry and work and various and sundry other activities, it’s hard to sit down to a yummy meal during the week.

Or maybe I’m just projecting my life onto yours.

Either way, this sounds like the best of all worlds – try it!

Photo courtesy of

Recipe from The I Hate to Cook Book via

June 17th, 2010

Onion Soup Steakburger

I finally tried out that recipe using Campbell’s French Onion soup on my steakburgers — and it was unbelievable!

Check out that steakburger just oozing with flavor! The cheese is a nice addition, too.

My husband dipped his burger in the remaining sauce like a French dip and reports that it was scrumptious.

I ate mine without a bun and dipped it in the sauce. Mwah! It was wonderful.

For an extra kick, try this ground beef with Sweet Vidalia Onion mixed in. Oh, the smells! The flavors!

Extra points if you eat this steakburger outside on your balcony or patio and just breathe in the atmosphere.

December 3rd, 2009

French Onion Steakburgers

Have you visited yet?

I’m all for easy meals, so I took a gander. And this one really caught my eye . . .



1 pound ground beef

1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup

4 slice cheese

4 Pepperidge Farm® Classic Sandwich Buns with Sesame Seeds, split

Shape the beef into 4 (1/2-inch-thick) burgers.

Heat a 10-inch skillet over medium-high heat. Add the burgers and cook until well browned on both sides. Remove the burgers from the skillet. Pour off any fat.

Stir the soup in the skillet and heat to a boil. Return the burgers to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until desired doneness. Top the burgers with the cheese and cook until the cheese is melted. Serve the burgers on the buns with the soup mixture for dipping.

Serving Suggestion: Serve with romaine salad tossed with fresh basil and Italian salad dressing. For dessert, serve orange slices.


Tip: You can also serve these burgers in a bowl atop a mound of hot mashed potatoes, with some of the onion gravy poured over.

Photo and recipe courtesy of