Barbecue Beef

• 1 1/2 lb. beef cubes (1 inch)
• 2 Tbsp. shortening
• 1 can Campbell's beef broth
• 1/2 c. water
• 1/4 c. ketchup
• 1 Tbsp. prepared mustard
• 1 large clove garlic, minced
• 2 Tbsp. flour
• dash of Tabasco sauce
• 1/2 tsp. salt
• generous dash of pepper
• 2 large onions, quartered
• 1 small green pepper, cut into 1 inch squares
• 1 1/2 c. sliced mushrooms (about 1/4 lb.)

1. In skillet, brown beef in shortening; pour off fat. Add soup, 1/2 cup water, ketchup, mustard, garlic, Tabasco sauce and seasonings. Cover; simmer 1 1/2 hours. Add onions; cook 40 minutes more. Add green pepper and mushrooms; cook 20 minutes longer or until tender. Stir now and then. Gradually blend 1/4 cup water into flour until smooth; slowly stir into stew. Cook, stirring until thickened. Serve over rice. Makes 6 servings.

beef, shortening, campbells beef broth, water, ketchup, mustard, clove garlic, flour, tabasco sauce, salt, generous, onions, green pepper, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=981356 (may not work)