- 3 to 4 pounds top round roast or lean chuck
- 1 can (10 1/2 ounces) condensed French onion soup
- 8 ounces sliced mushrooms
- 2 tablespoons flour
- 2 to 3 tablespoons cold water
- salt and pepper, to taste
If desired, make a flavorful gravy with the juices. Remove the beef and mushrooms to a platter or bowl with a slotted spoon; keep warm. Transfer juices to a saucepan. Skim excess fat, if desired. Simmer the juices for 5 minutes to reduce slightly.
Mix 2 tablespoons of flour with cold water to make a smooth mixture; stir into the juices. Continue cooking until thickened and bubbly. Taste and add salt and pepper, as needed. Serve the gravy with the sliced or shredded beef and mushrooms.
Serves 4 to 6.
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