Beef Mushroom Stew
|Beef stew meat||2 Pound|
|Shortening/Salad oil||3 Tablespoon|
|Potatoes||6 Small, diced|
|Carrots||6 Medium, cut in to chunks|
|Onions||4 Large, quartered|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Water||1 Cup (16 tbs)|
|Condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Lemon juice||2 Tablespoon|
|Refrigerated biscuits||8 Ounce (1 Package, 12 Standard)|
Roll meat chunks in flour to coat each piece lightly.
Heat the salad oil or shortening in a heavy pan with a cover; brown the meat, stirring constantly.
Season with salt and pepper.
Add the potatoes, carrots, and onions to the meat.
Then add soy sauce and water.
Cover and simmer for 1 hour.
Uncover and add cream of mushroom soup and lemon juice.
Arrange refrigerated biscuits over top; bake, uncovered, in a hot oven (400°) for 10 minutes or until biscuits are browned.