Casserole: Beef-Onion Bake

2 T. margarine

2 T. flour

Dash of pepper

1 c. water

1/4 c. red wine vinegar

1 tsp. instant beef bouillon granules

1 lb. beef stew meat, cut in 1-in. cubes

1/4 tsp. Kitchen Bouquet

2 lg. onions, cut in wedges

4 slices thin French bread, toasted

1/3 c. Swiss cheese (shredded)

2 T. Parmesan cheese

In a medium saucepan melt the margarine.  Stir in the flour and pepper.  Add water, vinegar, and bouillon to saucepan.  Cook and stir until thickened.  Remove from heat and stir in meat and Kitchen Bouquet.  Place onion wedges in a 1 1/2-quart casserole, spoon meat mixture on top.  Cover and bake at 375 for 1 3/4 to 2 hours, until meat is tender.  Arrange bread on top.  Sprinkle with cheeses.  Return to oven and bake 5 minutes more.  Makes 4 servings.

Mrs. Steven L. (Nicki) Lehman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987