Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Lean stewing beef |
| ¼ cup | All purpose flour |
| 4 tablespoons | Cooking oil, divided |
| 1 cup | Sliced onion |
| 1 can | Cream of mushroom soup |
| ¾ cup | Water |
| 1 teaspoon | Salt |
| 2 cups | Carrot chunks |
| 1 cup | Undiluted 2% Evaporated milk |
| 1 cup | Frozen cut green beans |
| 2 cups | Cauliflower flowerettes |
Cut meat into bite-size pieces; coat with flour. Brown meat, part at a time in 3 Tb hot oil in Dutch oven; set meat aside. Add remaining 1 TB oil to pan; sauté onion until tender. Return meat to pan. Stir in soup, water and salt. Bake, covered in 350 oven for 1 hour. Add carrots. Cover and bake 30 minutes longer. Add e. milk and beans to stew. Top with cauliflower. Cover and bake 30 minutes longer. Makes 5 or 6 servings. Posted to EAT-L Digest 08 Mar 97 by Lilia Prescod <lprescod@...> on Mar 8, 1997