Venison Stew - cooking recipe

Ingredients

2 lb. cubed venison stew
1 1/2 tsp. horseradish
1/2 pkg. onion soup mix
1/2 c. tomato juice
1 can mushroom gravy
4 to 5 peeled, quartered potatoes
5 carrots, peeled and cut in 1/2 inch pieces
1 can peas or green beans
1 c. water

Preparation

Brown meat in small amount of oil.
Add horseradish, onion soup mix, tomato juice, mushroom gravy and water.
Simmer 1 hour. Add more water to make as much liquid as before; bring to a boil. Add vegetables.
Turn down the heat and simmer until vegetables are done.
Thicken with cornstarch, if desired.
Serve with hot butter.