Directions
Preparation
Cut the round steak into large chunks, removing all gristle and any large pieces of fat.
(Marbled fat is okay.) Slice the mushrooms, including the stems.
Braising
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Put the canola oil into a frying pan, and add the cubes of meat. Fry the steak lightly,
turning it, so that it browns on all sides.
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Remove the meat, and put it in the bottom of a large Pyrex casserole.
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Put the margarine or butter in the frying pan, and add the mushrooms. Fry them lightly,
turning them, so that they brown on all sides.
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Remove the mushrooms, and put them in the casserole. Use a large spoon to toss the meat
and mushrooms so they are mixed together.
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Making the Gravy
Put a quartercupful of water in a one-cup measuring cup, and add the Bisto. Mix together
smoothly. Fill the measuring cup with water. Put the Bisto blend in the frying
pan, and add another cup of water. Heat until the gravy has cleared, and is starting to
bubble.
Pour the gravy into the casserole. Add sufficient water to
come almost high enough to cover the meat and mushrooms.
Cooking
Cook slowly at 325°F for at least two hours, until the meat is tender. Halfway
through, remove the casserole from the oven and use a spoon to stir the contents so that the
stew cooks evenly.
Makes four to five servings.
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