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Friday, April 29, 2016

Elephant Stew

How to make Elephant Stew Recipe

3 1/2 lb boneless elephant (or heel of) boneless round beef roast
10 oz can of tomato soup
1 1/2 of-a-soup can of lambrusco wine,or sweet ve
1 pk onion soup mix
8 oz can of mushrooms,Drained

Cut the roast into serving size pieces to accommodate 4, perhaps 5 people.

Arrange meat pieces in 2 1/2 qt. baking dish and combine remaining ingredients. Pour over beef or elephant as you wish and seal in foil, or cover with a tight fitting lid.

Bake at 375 degrees F. for 20 minutes. Reduce temperature at once to 275 degrees F. and let it bake undisturbed for 3 1/2 to 4 hours or till meat is fork tender.

Serve with sliced buttered carrots, baked potatoes and a tossed green salad for 4.
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