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1 1/2 lb. lean beef cubes
1 lb. can tomatoes
1 (6 oz.) can big mushrooms
2 Tbsp. bacon drippings
2 Tbsp. butter
1 lb. carrots, cut into 1 1/2
inch chunks
2 green peppers in squares
1 1/2 c. diced celery
4 1/2 Tbsp. flour
3 Tbsp. minced onions
1 tsp. crumbled tarragon
1 tsp. crumbled basil leaves

Sprinkle beef with salt and pepper and 1 1/2 tablespoons
flour. Brown in bacon fat. Place in large casserole. Put
remaining flour in skillet with butter and add juice from the
tomatoes and mushrooms. Stir until it thickens, then pour over
meat. Add drained tomatoes. Bake covered for one hour at
325 degrees. Remove and add vegetables and herbs. Recover and bake 1
hour more at 325 degrees. Remove and cool. Add mushrooms and refrig-
erate. To serve, heat oven to 350 degrees and cover. Cool 45 min-

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