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1 1/2 - 2 lb. Round steak (cut into very thin pieces) 2 cans tomato soup 1 - (12 oz.) can sliced mushrooms (do not drain) 2 - 3 c. sliced green peppers 2 1/2 c. onion wedges 1 garlic clove - minced 2 Tbsp. very finely chopped celery 1 - 2 cans Diced tomatoes (optional) 1 tsp. instant coffee 1/3 c. cornstarch (varies depending on desired thickness) 1/3 c. cold water Salt and pepper to taste Serve over rice Combine; tomato soup, mushrooms, green pepper, onion, garlic, celery, and diced tomatoes. Simmer on medium heat for 25 minutes, stirring occasionally. Brown round steak. If desired, you may flavor the steak with worcestershire sauce, salt, and pepper. Add steak to vegetables and continue to simmer until the onions and green peppers are tender when pierced with a fork (approximately 10 - 20 minutes). Add the instant coffee. (If you do not have instant coffee, you may substitute the 1/3 cup cold water used below with chilled coffee). Combine cornstarch with cold water and mix until smooth. Pour slowly into stew while stirring steadily. While continuing to stir, bring to a slow boil until broth thickens. Serve over rice. Recipe makes approx: 4 - 6 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |