I don't know how she did it! Making a huge meal every Sunday with five children to take care of! Now with only two small children, I find it so much easier to go to Panera after church and then return home to give naps. Once in a while, though, I do make a nice meal to eat after church. It is a wonderful tradition to start, and I really do hope that the older my children get--and when the crankiness and nap-needing winds down--the tradition of eating a nice Sunday meal at home each week will begin.
With that being said, Sunday we are going to Panera, but in case you want a recipe for an easy meal that I grew up on and that I make for our family often, here is a good one. I will warn you that if you make this, you have to gauge your own measurements. This is one that I find myself adding more or taking a little away, but it is a good one:
2 pounds beef tips
1 can golden mushroom soup
1 packet Lipton Onion Soup Mix
1/4 Cup cooking sherry (more if desired)
1/2-1 Cup Sour Cream
*Cut beef tips to desired size and place in dutch oven pot. Add soup and onion soup mix and stir. Add sherry and stir over low heat. Let simmer until done. Add about 1/2-1 Cup sour cream for thickness and flavoring. Cook egg noodles according to directions. Serve beef tips over noodles.
(If you want this recipe to be more "liquidy", you can use 2 cans mushroom soup instead of one). This meal is great served with Sister Schubert's yeast rolls. A lot of carbs, yes....but it's Sunday, right?! They are perfect to help soak up the yummy sauce. Enjoy!