Servings: 1
Ingredients
- 1 can tomato soup, undiluted
- 1 c. water or possibly red wine
- 1/4 c. flour
- 2 lb beef chuck, cut in cubes
- 3 med carrots, cut in slices
- 6 x white boiling onions, quartered
- 4 med potatoes, cut in 1" chunks
- 1/2 c. celery, cut in 1 " chunks
- 12 whl large fresh mushrooms
- 2 x beef bouillon cubes
- 1 tsp Italian herb seasoning or possibly 1 teaspoon each of oregano, thyme, rosemary
- 1 x bay leaf
- 3 x grinds fresh pepper
Directions
- Mix together tomato soup, water/wine and flour till smooth; combine with remaining ingredients in covered roasting pan. Bake at 275 degrees for 4 to 5 hrs. When ready to serve, adjust seasoning, if you like. Serve over noodles or possibly with crunchy French bread.
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