Special Italian Meat Recipe - Allrecipes.com
Special Italian Meat Recipe
  • READY IN hrs

Special Italian Meat

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    2 hrs 15 mins
  • READY IN

    2 hrs 30 mins

Directions

  1. Preheat an oven to 300 degrees F (150 degrees C). Whisk together the flour, salt, pepper, and paprika in a large bowl; set aside.
  2. Dissolve the bouillon cube in the water in a 2 quart casserole dish, then whisk in the sherry, tomato soup, garlic powder, sugar, oregano, thyme, rosemary until blended; set aside. Heat the vegetable oil in a large skillet over medium-high heat. Toss the beef in the flour mixture to coat, and shake off excess. Cook the beef in the hot oil, turning occasionally, until browned on all sides. Remove the beef to the casserole dish, and reduce heat to medium. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Stir the onion into the beef mixture.
  3. Cover, and bake in the preheated oven until the meat is very tender, 2 to 2 1/2 hours.
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Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
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Reviews More Reviews

Jun 28, 2011

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.

 
Apr 18, 2014

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!

 

2 Ratings

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Nutrition

  • Calories
  • 361 kcal
  • 18%
  • Carbohydrates
  • 22.1 g
  • 7%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 13.1 g
  • 20%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 36.5 g
  • 73%
  • Sodium
  • 490 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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