Beef Mushroom Stew Recipe
Once you try this Beef Mushroom Stew recipe, you will never go for another recipe again. The marriage of the irresistible flavors of Beef with other ingredients is the secret to this Beef Mushroom Stew. Best enjoyed as an Appetizer this recipe was taught to me by a dear friend who also happens to be a great chef. Just try this Beef Mushroom Stew recipe, and you will never want to go for another recipe again.
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.
