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Mulligan Stew

Contributed By: Vicki, TX | See all of Vicki's recipes
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Active Time:  20 Minutes
Total Time:  1 Hour
  6 Servings
I got this from a Betty Crocker's cookbook back in the early 60s? It is quick to make and tastes so good!
1 26 oz family size can condensed tomato soup
1 10 oz can condensed tomato soup (may take more)
1 pound round steak cut in cubes (or use stew meat)
3 medium-large russet potatoes - cut in chunks
3 medium onions - quartered
4-5 peeled and sliced carrots - 1 inch chunks (or use small bag of baby carrots)
2 Tablespoons coarse black pepper or to taste
1 Tablespoon butter
Hearty bread (like French baguette)
Brown meat in the butter over med-high heat in a dutch oven.

Add in the potatoes, onions, carrots.

Cover with the soup. When adding the soup pour in the condensed soup then add 3/4 can of water (unlike the usual 1:1 ratio of soup to water). Make sure the soup covers all the veggetables.

Add in the pepper.

Cook on med-low heat for about an hour until potatoes, carrots are tender.

Alternatively, brown the meat, then put everything in a crockpot and cook on low all day - like 8-9 hours.

Slice the bread into 2 inch slices and use for dipping in the sauce.

Date Added: 02/09/2012
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