Chuck Wagon Beef Casserole
|Orange marmalade||2 Cup (32 tbs)|
|All purpose flour||3 Tablespoon|
|Bacon slices||1⁄2 Pound, cut into 1 inch pieces (About 12 Slices)|
|Condensed beef broth||10 1⁄2 Ounce|
|Tarragon||1 Teaspoon, crumbled|
|Red kidney beans||1 Pound (Drained)|
|Chickpeas||1 Pound (Drained)|
|Whole kernel corn||16 Ounce (Drained)|
|Chopped celery||1 Cup (16 tbs)|
1 Shake beef cubes with flour in a paper bag to coat evenly.
2 Saute bacon until crisp in a large frying pan; remove and drain on paper toweling.
Pour off all fat, then return 2 tablespoonfuls to pan.
3 Add beef cubes and brown; remove.
Stir any remaining flour into drippings in pan, then stir in beef broth, paprika and tarragon.
Cook, stir-ring constantly, until mixture thickens and boils for 1 minute.
4 Spoon beans, chick peas, corn and celery into a shallow 8-cup baking dish; top with browned beef cubes and bacon; pour sauce over.
5 Bake in moderate oven (350Â°) for 30 minutes, or until bubbly-hot.