From the Kitchen of Kathleen Dlugosz
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1 T. olive oil
1� lb. extra lean cubed beef (small cubes)
2 packets McCormick Brown Gravy Mix
(with herbs is the best!)
1 packet Knorr's Onion Soup Mix
1 small Vidalia onion (sliced)
1� c. water
1 large jar roasted garlic and onion tomato sauce
1 small can peas
1 large can shoe peg corn
1 large can mushrooms
10 small red or new potatoes (quartered)
1� c. baby carrots
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In skillet:
Add olive oil.� Heat on high until hot. Place beef and onions in skillet and start to brown. Add gravy and soup mixes.� Stir while browning. Reduce heat to medium.� Add water. Simmer until gravy
thickens.� Remove from heat.
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In Crock Pot:
Add tomato sauce, peas, corn, mushrooms, potatoes and carrots. Stir vegetable mixture.� Add skillet mixture.� Simmer on low for 3-4 hours, stirring occasionally.
Recipe Note: Dad (Lou Dlugosz) was the one who found this recipe, in of all places, a tabloid at the super market check out line. Now, Dad was not one to buy these kinds of mags.�However, he noticed that the issue that caught his eye was the "Celebrity Recipes Edition." He skimmed through�the�pages of recipes�and�liked the looks of the "Burt Reynolds' Taboo Stew".� He made it for Colleen and me one night without telling us what the "secret" ingredient was to the gravy. After a few bites, we knew that this was going to be one of many of Dad's great dishes. Since that night, and now on our own in our homes, we share the recipe with others who come through our doors. On a chilly day, it really hits the spot!