4 Hour Beef Stew - cooking recipe

Ingredients

1 1/2 lb. cubed stew meat
3 c. potatoes, chunked
1 c. carrots, chunked
1 large onion, chunked
1 can cream of mushroom soup
1 can cream of tomato soup
1 soup can water
1 tsp. pepper
1 tsp. salt
1 packet sugar (optional for tomato taste)

Preparation

Drain one pint of oysters thoroughly by laying them on a dry cloth and wiping all liquor off; a cheesecloth is best.
Season with salt and pepper.
Dip in bread crumbs, then into beaten egg into which one tablespoon of water has been added.
Dip again into bread crumbs and fry in smoking hot fat.
Drain on brown paper to absorb fat.