| 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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