Meat Sauce

by  Carolyn Keller

1 lb stew meat

1 pkg. dry onion soup mix

1 can cream of chicken soup

Trim fat and cut meat into bite sized pieces.  In large pan brown meat on top of stove.  Add soup mix and soup. Mix and do not add water. Cover pan and put pan into 250° oven for 2 -3 hours

Sauce is salty, but wonderful on top of rice or noodles.  

Variation - Add sour cream to taste for a kind of stroganoff.  Serves 3 to 4 with no leftovers.  This recipe is easily doubled or tripled and great for company.