I have made this recipe often; it is really delicious. I use the red wine rather than the beef broth.
Lori C. -----Original Message----- From: Marilyn Pennington via Cookinginthedark [mailto:[email protected]] Sent: Monday, November 27, 2017 10:20 AM To: [email protected] Cc: Marilyn Pennington; [email protected] Subject: [CnD] Quick And Tasty Beef In Gravy Quick And Tasty Beef In Gravy 3 pounds stew meat 1 envelope dry onion soup mix 1/2 cup beef broth 1 (10 3/4 ounce) can cream of mushroom soup 1 (4 ounce) can sliced mushrooms, drained Combine all ingredients in 6 quart slow cooker. Cover; cook on low for 8 to 10 hours, or until meat is tender but not over-cooked. Variations: * Substitute red wine for the beef broth. * Brown the beef in 2 tablespoons olive oil in a nonstick skillet before placing in the slow cooker. Do the beef in several batches so as not to crowd the skillet. The meat won't brown well if the skillet is too full. * Add 1/4 cup quick-cooking tapioca, if desired, when combining all ingredients, in order to thicken the sauce. Makes 8 servings. Mama's Corner. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
