⅓ c. Flour 2 tsp Salt ⅛ tsp Pepper 2 ½ lb. Beef Chuck (cubed) ¼ c. Oil 2 c. Sliced Onions 2 cans Campbells Beef Broth 1 can Campbells French Onion Soup
Salt and pepper beef chuck and lightly flour. Brown meat in oil. When brown, drain oil and add both soups and onion. Cook 1 - 2 hours until reduced and thickened. Add steak back to gravy for 10 minutes more. Serve over rice or mashed potatoes.
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