— ——-FROM: PATTY KILE, PENN—————— 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 ea Onions (quartered)
4 ea Potaooes (medium 1″ chunks)
1/2 c Celery (1″ chunks)
12 ea Mushrooms (lg, fresh)
2 ea Boullion cubes
1 tb Italian herb seasoning
1 ea Bay leaf
3 ds Fresh pepper
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