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Mulligan Stew Recipe

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This recipe for Mulligan Stew, by , is from Troop 1887 Cookbook - from Chuck Box to Backpacking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jim Miller
Added: Tuesday, May 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb stew meat
1 Tbsp oil for cooking
1 Tbsp salt
1 can condensed tomato soup
1 can water
3 carrots, chopped
3 potatoes, quartered
3 onions, halved

Directions:
Directions:
Brown the stew meat in a small amount of fat or cooking oil in a frying pan. Add salt.
Stir in the condensed tomato soup and water.
Cover tightly and let cook slowly until the meat is tender (about 90 minutes).
Cut the carrots in thick slices, quarter the potatoes cut the onions in half and add these to the pot.
Continue cooking slowly, about 30 minutes.
If juice is low, add some water during cooking.
If too thin, take off lid and cook sauce until thickened.
Serves 4.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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