| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Dutch | 1 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Lean stewing beef |
| 1/4 | c | All purpose flour |
| 4 | tb | Cooking oil, divided |
| 1 | c | Sliced onion |
| 1 | cn | Cream of mushroom soup |
| 3/4 | c | Water |
| 1 | ts | Salt |
| 2 | c | Carrot chunks |
| 1 | c | Undiluted 2% Evaporated milk |
| 1 | c | Frozen cut green beans |
| 2 | c | Cauliflower flowerettes |
INSTRUCTIONS
Cut meat into bite-size pieces; coat with flour. Brown meat, part at a time in 3 Tb hot oil in Dutch oven; set meat aside. Add remaining 1 TB oil to pan; sauté onion until tender. Return meat to pan. Stir in soup, water and salt. Bake, covered in 350 oven for 1 hour. Add carrots. Cover and bake 30 minutes longer. Add e. milk and beans to stew. Top with cauliflower. Cover and bake 30 minutes longer. Makes 5 or 6 servings. Posted to EAT-L Digest 08 Mar 97 by Lilia Prescod <lprescod@ITRC.UWATERLOO.CA> on Mar 8, 1997
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