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Beef Mushroom Stew

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  Beef stew meat 2 Pound
  Flour 2 Tablespoon
  Shortening/Salad oil 3 Tablespoon
  Salt 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size

Calories 885 Calories from Fat 382

% Daily Value*

Total Fat 43 g65.5%

Saturated Fat 11.3 g56.7%

Trans Fat 1 g

Cholesterol 121.3 mg40.4%

Sodium 1985.7 mg82.7%

Total Carbohydrates 76 g25.4%

Dietary Fiber 9.1 g36.4%

Sugars 17 g

Protein 51 g101.2%

Vitamin A 208.1% Vitamin C 80.8%

Calcium 13.4% Iron 30%

*Based on a 2000 Calorie diet

Beef Mushroom Stew Recipe