1 tablespoon vegetable oil
2 (3 ounce) cans beef stew mix
1 large onion, peeled and sliced
1 (10 ounce) can condensed cream of mushroom soup
1 large tomato, julienned set aside
6 tablespoons tomato paste
1 cup beef broth
1 cup cabbage, rinsed and quartered
Heat oil in a large stockpot. Saute the beef in oil 15 minutes, or until evenly browned. Reduce heat and simmer 2 1/2 to 3 minutes, or until meat is pink. Drain off fat and add onion and mushrooms. Cook 10 minutes, stirring constantly.
When onion is tender, stir in soup, tomato and beef broth. Cook 5 minutes, stirring constantly. Pour soup mixture over beef stew that has been simmering in oil. Stir in cabbage and return to a boil. Simmer on low for 40 minutes, stirring occasionally until liquid is gone. Serve over a bed of ranch-style noodles.
I contributed by shooting the fish with my small knitting needle. It came out great.