Ingredients
- 20 pounds beef stew meat, reduce 1-inch cubes
- two tablespoons salt
- 5 teaspoons pepper
- 5 teaspoons dried thyme
- 15 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
- 4 cups water
- 4 cups chopped onion
- 2/3 cup chopped fresh parsley
- 2-1/2 teaspoons browning sauce, optional
- 6-1/two to seven pounds lengthy grain grain, cooked
Dietary Details
1-1/2 cup: 325 calories, 9g fat (3g saturated fats), 75mg cholesterol, 269mg sodium, 33g carb (1g sugars, 1g fiber), 26g protein.
Directions
- Combine beef, salt, pepper and thyme mix well. Devote five greased 13-in. x 9-in. baking pans. Bake, uncovered, at 400 for fifteen minutes stir. Bake fifteen minutes longer drain. Combine the soup, water, onion, parsley and browning sauce if preferred. Pour over beef mix well. Cover and bake at 350 for 1-1/2 to two hrs or before the beef is tender. Serve over grain. Yield: 75 servings (3/4 cup grain and threeOr4 cup beef with sauce).
Initially printed as Beef Tips about Grain in Taste of Home December/The month of january 1998, p54