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Special Italian Meat

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."

Rate/Review | Read Reviews (1)

What to Drink?
	Types of Wine: Sangiovese

Prep Time:
15 Min

Cook Time:
2 Hrs 15 Min

Ready In:
2 Hrs 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 cup all-purpose flour
salt and ground black pepper to taste
1 teaspoon paprika, or to taste
1 cube beef bouillon
1 cup boiling water
1/4 cup sherry, or to taste (optional)
1 (10.75 ounce) can condensed tomato soup
3/4 teaspoon garlic powder
1 tablespoon white sugar
3/4 teaspoon dried oregano
3/4 teaspoon dried thyme
3/4 teaspoon ground dried rosemary
1 tablespoon vegetable oil, or as needed
2 pounds cubed beef stew meat
1 large onion, chopped

Directions

Preheat an oven to 300 degrees F (150 degrees C). Whisk together the flour, salt, pepper, and paprika in a large bowl; set aside.
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.
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.