Ingredients:
2 cups chopped onions
2 garlic cloves, minced
2 tablespoons butter or 2 tablespoons margarine
2 lbs boneless round steak, trimmed of fat and cubed
reserved tomato juice, plus water to make 1 cup
2 bay leaves
pepper
2 cups whole baby carrots
2 cups sliced mushrooms
1 (14 ounce) cans stewed tomatoes, drained and juice reserved
1 medium green peppers, slivered
paprika
seasoning salt
1/3 cup water
2 tablespoons flour
Directions:
Saute onion and garlic in margarine in large frying pan until onion is soft and golden. Turn into ungreased 3 quart casserole.
Add beef. Add tomato juice mixture, bay leaves and pepper. Stir. Cover. Bake in 325F oven for 1 1/2 hours.
Add next 6 ingredients. Stir. Cover. Bake for about 1 hour until beef is very tender. Remove and discard bay leaves.
Stir water into flour in small cup until smooth. Gradually stir into beef mixture. Cover. Bake for 15 minutes until bubbling and thickened.
Makes 10 cups.
Servings: 5
Time preparation: 15 min.
Time total: 180 min.