In a 6-quart slow cooker, stir together the soup, 1 cup broth and onion soup mix until combined. Add the cubed steaks. Cook on high 3 hours or low 6 hours.
In a small bowl, whisk together the remaining 1/2 cup broth and cornstarch until dissolved. Stir in the cornstarch mixture; cook until the sauce is thickened, 30-35 minutes longer. Serve over egg noodles or mashed potatoes, if desired.
This recipe works with fresh salmon or canned salmon. When using fresh salmon, cook the fillet according to the directions from your favorite salmon r...
Definitely! Cook the salmon croquettes up to two days ahead of time, then follow the instructions for reheating them. Alternatively, prep and shape th...
You can make this quick salmon Caesar salad recipe even easier by doing some of the prep ahead. Make the dressing and croutons up to three days ahead....
Salmon tacos taste best when piping hot, but you can tackle certain steps in advance. Make the coleslaw up to a day before preparing the tacos, and mi...
To store salmon patties, place them in an airtight container and refrigerate for up to three days. For longer storage, freeze the patties by wrapping ...
Rich with goat cheese and tomato, this recipe works for a weeknight supper or an elegant company dinner—and can be easily adjusted to serve more peo...
