Beefy Mushroom Stew
1 1/2 pounds beef cubes
2 tablespoons shortening
1 can (10 3/4 ounces) condensed beefy mushroom soup
1 tablespoon lemon juice
1/2 teaspoon rosemary leaves, crushed
1 package (10 ounces) frozen cauliflower
1 cup carrots, cut into 1/2 inch pieces
Brown beef in shortening in heavy pan; pour off fat. Add soup, lemon juice and rosemary; cover and cook over very low heat for 2 1/2 hours. Add cauliflower and carrots; cook for 10 to 15 minutes longer, or until vegetables are done, stirring occasionally.
Makes 2 servings.