1/2 lb. stew beef per person
1 can cream of mushroom soup
2 beef bouillon cubes
Flour
Water
Salt & pepper
1 c. mushrooms (optional)

Brown meat. Add soup, bouillon and cover with water. Simmer 45 minutes to 1 hour. Make 1 cup of a smooth, creamy mixture of flour and water. Stir into beef to achieve desired consistency of gravy. Warm for 45 minutes. Serve over noodles or rice.