Ingredients:
Boneless chuck roast boiled and sliced or shredded 3 tablespoons olive oil 1/2 teaspoon coriander 1-1/2 pounds fresh mushrooms, cleaned and chopped 4 stalks celery, chopped 6 green onions, chopped 2 chopped garlic cloves Salt and pepper Sauce 2/3 cup plain yogurt 1 tablespoon lemon juice 1 tablespoon white vinegar 1 teaspoon Dijon mustard Gravy

Instructions:
Canned mushroom soup mixed with only one-half can of water Cover the chuck roast with water, add a little salt and bring to a boil. Cover the pot and turn the heat down so it will be a slow boil for 2-3 hours. Remove the meat from the pot and pull the fat away from the meat. Slice or shred the meat into bite-size pieces. Use a big skillet with the olive oil and sauté the coriander, mushrooms, celery, green onions and salt and pepper until the onions are translucent and the celery is tender. Add the shredded cooked beef to the skillet. Mix the sauce ingredients together and pour over the beef in the skillet. Stir to mix well and continue sautéing. When everything is nicely blended and heated, you’re ready to add the gravy. Start with one can of mushroom soup and add one-half can of water for a thick gravy. Use the same proportions if you need to make more gravy. Heat it through and serve over biscuits, noodles or rice. The only trouble with this, is the rednecks will be back next year for seconds.