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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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This is surprisingly good despite the fact that it has canned gravy. You would never know it. I often add a couple of carrots on top of the potato so that I have a complete meal in one dish. Delicious with some nice crusty bread. Ingredients:
1 1/2 lbs stewing beef |
2 tablespoons shortening |
1 (10 1/2 ounce) can mushroom beef gravy (or beef) |
1 cup tomato juice |
1/2 envelope dry onion soup mix (1/4 cup) |
1 teaspoon prepared horseradish |
4 medium potatoes |
Directions:
1. In heavy skillet, brown stew meat, (cut into cubes,) in 2 tbsp hot shortening; drain off excess fat.
2. Add mushroom gravy, tomato juice, dry onion soup mix and horseradish.
3. Simmer, uncovered, for 5 minutes.
4. Place 4 medium potatoes, pared and quartered in the bottom of a 2-quart casserole.
5. Top with meat mixture.
6. Bake, covered, at 350 for 1 1/2 hours or til meat and potatoes are tender, stirring once or twice during baking.
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