This was divine! I marinated the cut-up meat in my fave store marinade for as long as it took to prep the other ingredients plus about an hour. Added a soup-can of water when I added soup to make more gravy. Also added about 4 shakes of garlic powder. After an hour simmered w/ the lid on, I tasted the gravy, and it was pretty rich and a bit salty, but I knew it needed another hour to tenderize the meat. So I added about a cup more water until it tasted balanced, put the lid on, and let it be for 60 more min (stirring about every 15 min so it didn't stick to bottom of pan). Served 4 generous portions. Used chuck eye roast; stew meat would've been fine, or any cheaper cut if trimmed first; the braising will tenderize it all. Husband noted that a similar treatment to chicken or pork, using chicken broth, likely would be great, too.
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This was divine! I marinated the cut-up meat in my fave store marinade for as long as it took...