2 tbsp. cooking oil
1 can mushroom gravy
1 cup tomato juice
1/2 cup water
1/2 envelope onion soup mix (1/4 cup)
1 tsp. prepared horseradish
4 med. potatoes, peeled and quartered (1-1/4 lbs.)
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| BEEF STEW BAKE | ||
| Yields 6 | ||
| 1-1/2 lbs. beef stew meat, cut in 1-in. cubes 2 tbsp. cooking oil 1 can mushroom gravy 1 cup tomato juice 1/2 cup water 1/2 envelope onion soup mix (1/4 cup) 1 tsp. prepared horseradish 4 med. potatoes, peeled and quartered (1-1/4 lbs.) |
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| In a heavy skillet brown meat in hot oil; drain off excess fat. Combine gravy, tomato juice, water, soup mix and horseradish. Stir into meat. Simmer, covered, 5 minutes. Place potatoes in a 2-qt. casserole. Top with meat mixture. Bake, covered, at 350 until meat and potatoes are tender, 1 1/2 to 1 3/4 hours, stirring once or twice during baking. | ||