| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Main dish, Meats, Soups |
8 |
Servings |
INGREDIENTS
| 1 |
cn |
Tomato Soup 10 oz(undulated) |
| 1 |
c |
Water (or red wine |
| 1/4 |
c |
Flour |
| 2 |
lb |
Beef (cut in 1' chunks) |
| 3 |
md |
Carrots (cut in 1" chunks) |
| 6 |
|
Onions (quartered) |
| 4 |
|
Potaooes (medium 1" chunks) |
| 1/2 |
c |
Celery (1" chunks) |
| 12 |
|
Mushrooms (lg, fresh) |
| 2 |
|
Boullion cubes |
| 1 |
tb |
Italian herb seasoning |
| 1 |
|
Bay leaf |
| 3 |
ds |
Fresh pepper |
INSTRUCTIONS
FROM: PATTY KILE, PENN
Mix together tomato soup, water/wine and flour until smooth; combine with
renaining ingredients in covered roasting pan. Bake at 275 degrees for 4-5
hours. When ready to serve, adjust seasoning, if desired. Coleslaw is a
nice winter accompaniment or serve fresh tomatoes on a bed of lettuce in
summer.
NOTE: Instead of Italian herb seasoning you may substitute 1 t each leaf
oregano, thyme, rosemary.
Shared by: Gary & Margie Hartford Eugene, OR (1:152/19) 10/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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