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Categories:
tomato soup water flour beef cubes carrots boiling onions celery mushrooms bouillon cubes Italian herb seasoning bay leaf pepper
Viewed: 12 - Published at: 9 years agoIngredients
- 1 can (10-3/4 oz.) tomato soup
- 1 c. water
- 1/4 c. flour
- 2 lb. beef cubes
- 3 medium carrots, 1 inch diagonal slices
- 6 boiling onions, quartered
- 1/2 c. 1 inch celery chunks
- 12 whole mushrooms
- 2 bouillon cubes
- 1 Tbsp. Italian herb seasoning or 1 Tbsp. each: leaf oregano, thyme and Rosemary
- 1 Bay Leaf
- 3 grinds pepper
Method
- Mix together soup, water, flour until smooth, combine with remaining ingredients in roasting pan.
- Cover and bake at 275 for 4 to 5 hours.
- (I added another cup water late in baking.)
