Yield: 6 Servings
|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 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.