Thursday, 2 October 2014


1 1/2-2 lb. roast, cut in bite sized pieces (or lg tray of stewing meat) 3 tbs. oil salt and pepper 2 cans beef broth and 2 cans of water 1 envelope onion soup mix 2-3 tbs cornstarch dissolved in 1/2 cup of water.
Heat oil in skillet and add meat. Season with salt and pepper to taste. Brown meat for 3-5 minutes and set aside. In a medium pot combine broth, water, onion soup mix. Stir well. Add the browned meat and simmer about 1 hour. Don't let it come to a boil, as this tends to toughen the meat. Remove the meat, bring liquid to a boil and stir in the cornstarch (dissolved). When the liquid thickens put the meat back in the pot. Serve over a bed of white rice, mashed potatoes, or french fries.