2 pounds boneless beef, cut in 3/4 inch cubes
3 tablespoons cooking oil
3 medium carrots, chopped
1/2 cup chopped onion
1 3 ounce can sliced mushrooms, drained
1 teaspoon salt
1 18 ounce can tomato juice
2 tablespoons prepared mustard
In large skillet, brown beef quickly in hot cooking oil. Place carrots, onion and drained mushrooms in crock cooker. Add browned meat; sprinkle with salt. Combine tomato juice and mustard. Pour over meat and vegetables in cooker. Cover and cook on low heat setting for 8 to 10 hours. Stir the soup well before serving. Ladle into soup bowls. Makes 6 servings.
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