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Mulligan Stew


  • 1 lb. stew meat
  • 1 tsp. salt
  • 1 can tomato soup
  • 1 can water
  • 3 carrots, cut in thick slices
  • 3 potatoes, quartered
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  • 3 onions, halved


Cut stew meat in small pieces and brown in a small amount of fat in a heavy frying pan. Add salt and stir. Stir in tomato soup and water. Cover tightly and let cook slowly until tender (about 1 1/2 hours). When meat is tender, add vegetables. Cover and continue cooking slowly about 30 minutes. If there is not enough juice, add water during cooking. If too thin, take off lid and cook sauce until thickened.

By Robin from Washington, IA


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