4 oz butter

1 ½ Kg diced round steak rolled in flour with salt & pepper

440 g tin of tomato soup

1 red capsicum

250g mushrooms

splotch of Worstershire sauce

1 beef stock cube

½ cup water

1 clove garlic

2 onions

1 tablespoon oil

Fry onions & garlic in the oil and 1 oz butter, add rest of butter and brown meat in small lots. Add the rest and cook slowly for about 1 ½ hours. Take care to stir frequently as it will stick to the bottom of the pot and burn!

You can add some sour cream before serving to make it a bit more creamy. If you are catering for fussy eaters, fry the mushrooms separately and serve them on top for those who want them!


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