1 tablespoon vegetable oil
2 tablespoons minced onion
1 cup celery seed
4 carrots, sliced
1 1/4 pounds filets
1 large onion, sliced
1 (10.2 ounce) can condensed tomato soup
Place the browned roast in a large bowl; salt, pepper, garlic, and green pepper in a separate bowl to dry. Cover the roast with a damp cloth and salt and pepper mixture to cover.
Heat oil in a large skillet over medium high heat. Place celery seed and carrot slices, onion, and beef in the oil and meat mixture; brown on all sides and drain on paper towels. (Note: most liquid can be stored in plastic bag in freezer. If you can, store liquid meat in this way as well.)
Spoon vegetables into the meat mixture. Add vegetable stock. Return meat to pan with juices. Brown along both sides, and serve right off the bone or refrigerate immediately.
⭐ ⭐ ⭐ ⭐ ⭐