Thursday, December 15, 2011

Beef with mushroom gravy

My husband and youngest sons are meat lovers, so I fashioned this dish especially for them. The dish is a cross between beef stew and beef stroganoff, with homemade cream of mushroom soup. It is easy and delicious.

Beef with mushroom gravy

2 pounds beef stew meat
2 tablespoons oil
1/4 cup all-purpose flour
Salt and pepper
1/2 cup red wine
1-2 tablespoons worchestershire sauce
2 cups cream of mushroom soup (or one 14.5 ounce can)
Chopped parsley to garnish

Heat oil in a medium skillet. Season the meat with salt and pepper, then dredge lightly in flour. Brown the meat in the skillet.

Move the meat to a 6-quart slow cooker. To the skillet add the red wine and worchestershire sauce. Blend completely, then pour over the meat.

Add the cream of mushroom soup. I defrosted a container of homemade cream of mushroom soup. Please try my Magnificent Mushroom Soup recipe, if you want a great homemade version!

Blend all the ingredients and cook on low for about 8 hours.

The meat is so tender and flavorful! I served this with pasta and green peas. Enjoy!

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