Mr food's steak and veggie soup- 10/20/95
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| **Heart4Hom@aol com** | ||
| 1 | Can(14 5oz) | |
| 1½ | cup | Water |
| 1 | large | Onion -- diced |
| 1 | large | Potato -- in 1/2\" pieces |
| ½ | pounds | Carrots -- (about 3) in |
| Chunks | ||
| 1 | cup | Frozen peas |
| ¼ | cup | Fresh herbs -- assorted |
| Or --1 tablespoon dried | ||
| Herbs | ||
| (like parsely, basil, thyme | ||
| & chives) | ||
| 2 | tablespoons | Balsamic vinegar |
| 2 | teaspoons | Vegetable oil |
| 1 | pounds | Beef sirloin steak -- |
| Boneless | ||
| (sliced thin and in 1/2\" | ||
| Pieces) | ||
| Beef broth | ||
Directions
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.
Add the herbs and vinegar, continuing to simmer. 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. Drain off and discard the liquid. Spoon the beef evenly into 4 soup bowls and ladle the broth mixture evenly over the beef. Serve immediately.
Recipe By : Source: WKBWTV
File
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