1. In 6-qt stockpot, in 2 T hot oil, brown meat on all sides. 2. Stir in mushroom soup, onion soup mix, mushrooms and 1 ½ cup water. 3. Cover; cook 45 minutes or until meat is tender. 4. Stir together cornstarch and ¼ cup water until smooth. 5. Gradually stir into gravy mixture. 6. Cook until mixture boils and thickens, stirring constantly. 7. Excellent served with rice and biscuits. ---------------------------------------------------------------------------
Nutrition
Ingredients