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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 75 |
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Don't just rely on simple sandwiches when feeding a crowd. This is an easy, elegant main dish with tender pieces of beef.Kathy Berndt, El Campo, Texas Ingredients:
20 pounds beef stew meat, cut into 1-inch cubes |
2 tablespoons salt |
5 teaspoons pepper |
5 teaspoons dried thyme |
15 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted |
4 cups water |
4 cups chopped onion |
2/3 cup chopped fresh parsley |
2-1/2 teaspoons browning sauce, optional |
6-1/2 to 7 pounds long grain rice, cooked |
Directions:
1. Combine beef, salt, pepper and thyme; mix well. Place in five greased 13-in. x 9-in. baking pans. Bake, uncovered, at 400° for 15 minutes; stir. Bake 15 minutes longer; drain. Combine the soup, water, onion, parsley and browning sauce if desired. Pour over beef; mix well. Cover and bake at 350° for 1-1/2 to 2 hours or until the beef is tender. Serve over rice. Yield: 75 servings (3/4 cup rice and 3/4 cup beef with sauce).
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