Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Boneless beef; cut in 3/4 inch cubes |
| 3 tablespoons | Cooking oil |
| 3 mediums | Carrots; chopped |
| ½ cup | Chopped onion |
| 1 \N | )3 ounce) can mushrooms; drained |
| 1 teaspoon | Salt |
| 1 can | (18 ounce) tomato juice |
| 2 tablespoons | Prepared mushrooms |
Source: Better Homes and Gardens Crockery Cookbook In a large skillet brown beef quickly in hot oil. Place carrots, onion and drained mushrooms in crock pot. Add browned meat; sprinkle with salt.
Combine tomato juice and mustard. pour over meat and vegetables in cooker.
Cover and cook on low heat for 8 to 10 hours. Stir the soup well before serving. Ladle into soup bowls. TALK TKL Chat Room Recipes - 02-03-98 Recipes from The Kitchen Link, Posted to MM-Recipes Digest by "jack lewis" <jlewis@...> on Aug 12, 98, converted by MM_Buster v2.0l.