Recipe by Tammi
"The recipe is made with stewing beef and tomato soup. It is a family recipe that was passed down from a family friend."
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salt and ground black pepper to taste
paprika, or to taste
sherry, or to taste
1 (10.75 ounce) can
condensed tomato soup
ground dried rosemary
vegetable oil, or as needed
cubed beef stew meat
This is a version of boeuf bourguignon except with canned tomato soup. The flavors were nice, a little sweet, I would omit the sugar next time because of the natural sweetness from using condensed tomato soup. Instead of cooking this in the stove for 2.5 hours, I placed it in a slow cooker for 4 hours.I added salt to taste at the end.
The first time I made this, I was looking for a recipe for stew meat. I followed the directions except i used about 3/4 cup cabernet savignon instead of sherry. I served it over egg noodles and it was DELICIOUS. The second and third time I made it, instead of using beef stew meat, I used a venison roast I had cut into cubes that had been sitting in milk for a few days. OMG! It was soooo DELICIOUS, you couldn't even tell that it was made with venison. It was a good way to use the venison roasts I had in my freezer. Plan on making it again tonight. But I do recommend using 3/4 cup of a good cabernet savignon instead of the sherry. The wine gives the gravy a nice deep flavor and using 3/4 cup increases the amount of gravy to pour over the noodles. Great recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Special Italian Meat
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 118
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