Venison Stew
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| 1-1/2 lb. | stew meat |
| 1 | 10 1/2 oz) can mushroom or beef gravy |
| 1 cup | tomato juice |
| 1/2 envelope | dry onion soup mix |
| 1 tsp | horseradish |
| 4 medium | potatoes, peeled and quartered |
| | carrots and/or onions (optional) |
| |
| Brown meat. Drain off fat. Add gravy, tomato juice, soup mix and horseradish. |
| Cover and simmer 5 minutes. Place potatoes in bottom of 2-quart casserole. |
| Add carrots and/or onions, if desired. Add meat mixture and bake, covered, at |
| 350 degrees for 1 1/2 hours or until meat and potatoes are tender. Stir once |
| or twice while baking. Great served with some warm crusty bread! |
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| Enjoy! |
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| (ID: 79449) Mirror: rec.food.recipes: Thu, Feb 6, 2003 |