Reviewed on Nov. 01, 2011 by ldwarner
Amending my first review...while going over this recipe, I noticed the ingredients and cooking process have been altered from the original printed recipe from the magazine. The original recipe requires no browning of the meat and no oil. Just mix the flour, soup and water/wine until smooth, then combine remaining ingredients into a covered roasting pan. Bake at 275 for 4-5 hrs. I only bake mine for 2 1/2 -3 hours in a cast iron pot.