Make some mashed potatoes to go along with this so that you will have another use for all the gravy you will have.
Pound the meat well on both sides. Cut meat into serving size pieces. Put the flour into a shallow bowl and dredge the pieces of meat on both sides to coat. Put the oil in a large skillet and add the pieces of meat and brown on both sides. In a small bowl, mix the remaining ingredients and then pour into the skillet with the meat, stirring the meat around to incorporate with the soup mixture and cover. Simmer for 2 hours, stirring occasionally.
Recipe is courtesy of: Chef Debra
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Influences: Tony, my children and my parents.
Location: Citrus Springs, FL
Favorite Piece of Cooking Equipment: My stove
Favorite Recipes: Chicken Noodle Casserole, White Bean Chili, Macaroni and Cheese Casserole, Sweet Potato Casserole, Baked Vegetable Casserole, Trudie's Broccoli Casserole, Kitty's Sauted Shimp over Fettuccine Alfredo