| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Main dish, Meats, Soups |
8 |
Servings |
INGREDIENTS
| 1 |
|
Tomato Soup 10 oz, undulated |
| 1 |
c |
Water, or red wine |
| 1/4 |
c |
Flour |
| 2 |
lb |
Beef, cut in 1' chunks |
| 3 |
|
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 |
T |
Italian herb seasoning |
| 1 |
|
Bay leaf |
| 3 |
ds |
Fresh pepper |
INSTRUCTIONS
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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