Helen shared this with me back in the 70's. It's a quick 'put together' and tastes good, too.
6-8 servings. This can be made start-to-finish on the stove top but, instead of having to more carefully watch it 'simmer', I prefer to put it in my enameled cast iron kettle and have a 325-degree oven do this for me after Step One, and again after Step Two.
STEP ONE:
Brown in about 1/4 cup vegetable oil (olive oil with a dab of butter works great!): 1 cup of chopped onion and 1 lb. stew meat* that's been coated with flour-- sprinkle this with salt and pepper and whatever else you like (garlic powder?). When meat is browned and ready, add 1 reg. sized can totato soup, 1 and 1/2 soup can of water. Simmer for about an hour, adding more water if needed. Stir.
*I've sometimes used browned hamburger in place of the stew meat, leaving it in small chunks as it browned.
STEP TWO, after an hour:
Add 3-4 cups diced potatoes and as many carrots as you like with sufficient water to just cover. Simmer for another hour (stirring after about 30 minutes). Season again according to taste-- usually it needs a bit more salt (?).
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