Beef Supreme Recipe


MethodMain Ingredient


 Butter/Margarine2 Tablespoon
 Onion1 Medium, chopped
 Flour1⁄4 Cup (4 tbs)
 Salt1⁄4 Teaspoon
 Pepper1⁄4 Teaspoon
 Chuck steak2 Pound, cut into 1 inch cubes
 Canned cream of celery soup10 3⁄4 Ounce (1 Can)
 Canned cream of mushroom soup10 3⁄4 Ounce (1 Can)
 Worcestershire sauce1 Tablespoon
 Potatoes3 Medium, peeled and diced
 Carrots3 Medium, thinly sliced

Nutrition Facts

Serving size: Complete recipe

Calories 3434 Calories from Fat 1772

% Daily Value*

Total Fat 200 g307.7%

Saturated Fat 77.5 g387.5%

Trans Fat 0 g

Cholesterol 664.5 mg

Sodium 6878.1 mg286.6%

Total Carbohydrates 214 g71.2%

Dietary Fiber 30.1 g120.6%

Sugars 30.6 g

Protein 173 g346.1%

Vitamin A 647.1% Vitamin C 217.1%

Calcium 29.6% Iron 103.7%

*Based on a 2000 Calorie diet


Heat the 2 tablespoons butter in a deep, 21/2 quart, heat-resistant, non-metallic casserole on full power 30 seconds or until melted.
Add onion and heat, uncovered, in microwave oven on full power 2 to 3 minutes or until onion is tender.
Place flour, salt and pepper in a plastic bag.
Shake steak cubes in flour mixture until well coated.
On a conventional surface unit, melt the additional 2 tablespoons butter.
Brown steak cubes on all sides in the melted butter.
Transfer the browned steak cubes to the sauteed onions and add remaining ingredients.
Heat, covered, on simmer for 75 minutes or until meat and vegetables are tender.
Stir occasionally during cooking.