Special Italian Meat

Special Italian Meat

2
Tammi 1

"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

2 h 30 m servings 361 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 361 kcal
  • 18%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 36.5 g
  • 73%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 490 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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.

Reviews

2

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 condens...

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 ...