Beef Mushroom Stew Recipe
Ingredients
2 pounds beef stew meat
About 2 tablespoons flour
3 tablespoons salad oil or shortening
2 teaspoons salt
1/2 teaspoon pepper
6 small potatoes, diced
6 medium-sized carrots, cut into chunks
4 large onions, quartered
1/4 cup soy sauce
1 cup water
1 can (10 1/2 oz.) condensed cream of mushroom soup
2 tablespoons lemon juice
1 package (8 oz.) refrigerated biscuits (about 12 biscuits)
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.
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