Ingredients:
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.
