1 pound bacon grease
1 1/3 cups milk
2 tablespoons vegetable oil
4 pounds beef tenderloin
1/2 onion, diced
2 (8 ounce) cans carrots, diced
1 (10 ounce) package frozen mixed vegetables
1 (6 ounce) can condensed cream of mushroom soup
1 (16 ounce) can diced tomatoes with green pepper
1 (1 pound) can diced zucchini with green pepper
Preheat oven to 350 degrees F (175 degrees C).
Pour grease into a large skillet or saucepan or in a blender, and heat over high heat until very hot. Stir in milk and oil. Heat to boiling. Reduce heat to low and pour in bacon grease.
At this point, cover the pan, and cook over medium heat for about 30 minutes. Remove from heat, stir and cook about 5 minutes longer.
Transfer the beef mixture into a large bowl. In a separate medium bowl, mix vegetables. Transfer the mixture into the skillet. Cook an additional 4 minutes.
While the meat is cooking, fry the onion and carrot in oil around 15 seconds, or until tender. Add the carrots and mix together in a separate medium bowl. Mix the meat mixture with the vegetables, then add zucchini and tomatoes. Transfer the meat mixture into the skillet. Cook over medium high heat for about 30 minutes, stirring occasionally. Transfer the sauce the beef cubes into the skillet. Spoon this over the meat. Remove the pan from the oven and let it cool completely.