 |
|
|
|
 |
|
 |
| |
| Home -> [Beef, Entrees, Soups & Stews, Vegetables] -> [Mr. food's steak & veggie soup- 10/20/95 Recipe] |
Mr. food's steak & veggie soup- 10/20/95
|
| Artist: |
_ |
Yield: |
4 |
| Categories: |
Beef, Entrees, Soups & Stews, Vegetables |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| | **Heart4Hom@aol com** | | 1
| can | (14 5oz) beef broth | | 1 1/2
| cup | Water | | 1
| large | Onion -- diced | | 1
| large | Potato -- in ? pieces | | 1/2
| lbs | Carrots -- (about 3) in | | | Chunks | | 1
| cup | Frozen peas | | 1/4
| cup | Fresh herbs -- assorted | | | Or --1 tablespoon dried | | | Herbs | | | (like parsely, basil, thyme | | | & chives) | | 2
| tbsp | Balsamic vinegar | | 2
| tsp | Vegetable oil | | 1
| lbs | Beef sirloin steak -- | | | Boneless | | | (sliced thin and in ? | | | Pieces) |
|
Procedures:
| 1 | In a large saucepan, combine the beef broth, water, onion, potato, carrots, and peas; bring to a boil, then reduce the heat to low and simmer for about 15-20 minutes, or until this vegetables are tender, stirring occasionally. | | 2 | Add the herbs and vinegar, continuing to simmer. | | 3 | Meanwhile, in a medium-sized skillet, heat the oil over medium-high heat and add the steak; stir-fry for 2 to 3 minutes, just until the outside is browned and no pink remains. | | 4 | Drain off and discard the liquid. | | 5 | Spoon the beef evenly into 4 soup bowls and ladle the broth mixture evenly over the beef. | | 6 | Serve immediately. | | 7 | recipe by : |
|
|
|
|
|
|
|
|
|
|
