Beef Mushroom Stew Recipe
Ingredients
| 2 pounds beef stew meat | ||
| Flour | 2 Tablespoon | |
| 3 tablespoons salad oil or shortening | ||
| Salt | 2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Potatoes | 6 Small, diced | |
| 6 medium-sized carrots, cut into chunks | ||
| Onions | 4 Large, quartered | |
| Soy sauce | 1/4 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Condensed cream of mushroom soup | 1 Can (10oz) | |
| Lemon juice | 2 Tablespoon | |
| Refrigerated biscuits package | 1 | |
Directions
Roll meat chunks in flour to coat each piece lightly.
Heat the salad oil or shortening in a heavy pan with a cover; brown the meat, stirring constantly.
Season with salt and pepper.
Add the potatoes, carrots, and onions to the meat.
Then add soy sauce and water.
Cover and simmer for 1 hour.
Uncover and add cream of mushroom soup and lemon juice.
Arrange refrigerated biscuits over top; bake, uncovered, in a hot oven (400°) for 10 minutes or until biscuits are browned.
Heat the salad oil or shortening in a heavy pan with a cover; brown the meat, stirring constantly.
Season with salt and pepper.
Add the potatoes, carrots, and onions to the meat.
Then add soy sauce and water.
Cover and simmer for 1 hour.
Uncover and add cream of mushroom soup and lemon juice.
Arrange refrigerated biscuits over top; bake, uncovered, in a hot oven (400°) for 10 minutes or until biscuits are browned.
Chef
