Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 2 Tbsp. vegetable oil
- 3Â 1/2 lb beef round, or possibly chuck pot roast, up to 4
- 1 can cream of mushroom soup, (10 3/4 ounce.)
- 1 x Pouch Campbell's Dry Onion Soup and Recipe Mix
- 1Â 1/4 c. water
- 6 med potatoes, quartered
- 6 x Carrots, cut into 2" pcs
- 2 Tbsp. all-purpose flour
Direcciones
- In 6 qt saucepot, in warm oil, brown roast on all sides. Spoon off fat.
- Stir in mushroom soup, onion soup mix and 1 c. water.
- Reduce heat to low. Cover; cook 2 hrs.
- Add in vegetables. Cover; cook 45 min or possibly till roast and vegetables are fork-tender.
- Remove roast and vegetables.
- Stir together flour and remaining water till smooth. Gradually stir into soup mix. Cook till mix boils and thickens, stirring constantly.
- Garnish with fresh parsley if you like.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 415g | |
| Recipe makes 8 servings | |
| Calories 587 | |
| Calories from Fat 322 | 55% |
| Total Fat 35.8g | 45% |
| Saturated Fat 12.9g | 52% |
| Trans Fat 0.09g | |
| Cholesterol 115mg | 38% |
| Sodium 382mg | 16% |
| Potassium 1195mg | 34% |
| Total Carbs 28.87g | 8% |
| Dietary Fiber 3.8g | 13% |
| Sugars 3.42g | 2% |
| Protein 36.23g | 58% |
