Jessie Hamilton, F.H.S.
- 2 lb trimmed beef
- 2 tsp cooking oil
- 2 cup hot water
- 2 tsp onion flakes
- 1 1/2 tsp salt
- 1 tsp Meat Magic
- 1 tsp sugar
- 2 bay leaves
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic flakes
- 1 beef soup mix
In Dutch oven, thoroughly brown meat in hot oil. Add water and next 10 ingredients. Cover and simmer for 1 1/2 hours, stirring occasionally. Remove bay leaves; add vegetables, Cover and cook 30 minutes longer, or until vegetables are tender. Remove liquid. Add water if necessary. Combine beef soup mix, the 1/4 cup water, and flour until smooth. Stir slowly into hot liquid. Cook and stir until bubbly (3 minutes). Pour gravy over meat and vegetables.
Makes 6 to 8 servings.
