Tuesday, July 29, 2008

Beef with Mushroom Gravy

3 lbs. stew beef
1 can Campbell's Cream of Mushroom soup, undiluted
1 can Campbell's French Onion soup, undiluted
1/2 can water
Pepper, if desired
Use NO salt

First of all, let me tell you that I hate mushrooms! But you will never even know they're in this recipe. Place stew beef in casserole dish. Do not cut meat into smaller pieces. Combine soups with the 1/2 can water; pour over meat, being sure that meat is fully covered. Bake covered for first half of the time, and uncovered the last half, at 350 degrees for 3 hours. I don't care for mushrooms at all, but you will never taste them in this recipe. This makes its own gravy, and the meat will just melt in your mouth! Great served over mashed potatoes, rice, noodles or biscuits. YUMMY! (Will post a pic next time I make it.)