| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Dutch | Master mix | 1 | Servings |
INGREDIENTS
| 5 | lb | Stew Meat * |
| 2 | Med. Bay Leaves | |
| 1 | cn | Golden Mushroom Soup ** |
| 1 | qt | Water |
| 1 | pk | (1 3/8 oz) Onion Soup Mix |
| 2 | cn | Cream Of Mushroom Soup ** |
| 1 | cn | Cream Of Celery Soup ** |
INSTRUCTIONS
* Stew meat should be cut up into small cubes of meat. ** All soups should be the 10 1/2 oz size. Preheat oven to 300 degrees F. (150 degrees C). Combine all ingredients in a large covered casserole or Dutch Oven. Stir until well blended. Bake 3 to 4 hours or until meat is tender. Cool. Put into eight 1-pint freezer containers, leaving 1/2-inch space at top. Seal and label as BRAISED BEEF CUBES MIX. Freeze and use within 3 months. Makes about 8 pints of BRAISED BEEF CUBE MIX. From "Make-A-Mix Cookery" by Karine Eliason, Nevada Harward & Madeline Westover. Dedicated to memory of Freddi Michael from SYSOP of The Home BBS. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mixes.zip
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