Beef Stew With Mushrooms And Peppers
1 1/2 pounds beef cubes (1 inch)
2 tablespoons shortening
1 can beef broth
1/2 cup water
1/4 cup ketchup
1 tablespoon prepared mustard
1 large clove garlic, minced
Dash Tabasco sauce
Generous dash pepper
2 large onions, quartered
1 small green pepper, cut in 1-inch squares
1 1/2 cups sliced mushrooms
2 tablespoons flour
In a large skillet, brown beef in shortening. Pour off fat. Add broth, 1/4 cup water, ketchup, mustard, garlic, Tabasco sauce, salt, and pepper. Cover and simmer one and a half hours.
Add onions and cook forty minutes more. Add green pepper and mushrooms. Cook twenty minutes longer or until tender. Stir now and then during cooking.
Gradually blend remaining 1/4 cup of water with flour until smooth. Slowly stir into stew. Cook, stirring, until thickened. Serves six.
2 tablespoons shortening
1 can beef broth
1/2 cup water
1/4 cup ketchup
1 tablespoon prepared mustard
1 large clove garlic, minced
Dash Tabasco sauce
Generous dash pepper
2 large onions, quartered
1 small green pepper, cut in 1-inch squares
1 1/2 cups sliced mushrooms
2 tablespoons flour
In a large skillet, brown beef in shortening. Pour off fat. Add broth, 1/4 cup water, ketchup, mustard, garlic, Tabasco sauce, salt, and pepper. Cover and simmer one and a half hours.
Add onions and cook forty minutes more. Add green pepper and mushrooms. Cook twenty minutes longer or until tender. Stir now and then during cooking.
Gradually blend remaining 1/4 cup of water with flour until smooth. Slowly stir into stew. Cook, stirring, until thickened. Serves six.
posted by Nightowl | 1/19/2007
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