SOUP RECIPE - 761
VEGETABLE
SOUP
WITH
SAUERKRAUT
2 tbsp. butter
1 lb. lean beef,cut into 1 inch cubes
1/2 lb. lean pork in cubes
2 qt. beef stock, can use beef cubes
1 (16 oz.) can tomatoes, chopped with liquid
1 (16 oz.) can sauerkraut
1/2 c. chopped onions
1 1/2 c. chopped celery
1 c. sliced carrots
1/2 c. chopped parsley
1 bay leaf
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. marjoram
1/4 tsp. thyme
2 tbsp. packed brown sugar
In a large kettle, melt butter, brown the beef and pork.
Add beef stock, tomatoes and their liquid, undrained sauerkraut, onions, celery, carrots,
parsley, bay leaf, salt, pepper, marjoram and thyme.
Bring to boil, reduce heat and simmer, covered for 2 hours or until meat is tender.
Stir in brown sugar, simmer covered an additional 15 minutes.
Makes 2 quarts.
SOUP RECIPE - 762
BOEUF
BOURGUIGNON
3 lbs. good beef chuck, cut for stew
3 tbsp. flour
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried thyme
1 c. (can) condensed beef broth,
undiluted
1 c. dry red wine
1/2 lb. sliced mushrooms or 4 oz. canned mushrooms
1 can or jar sm. white onions
Brown in large skillet beef in 1 tablespoon oil.
Sprinkle flour over beef with salt and pepper and thyme.
Cook flour some (2 minutes slowly).
Then pour over broth and wine.
After 2 hours of baking in 325 degree oven, tightly covered,
add mushrooms and onion.
Cook 1 hour more.
Always tightly covered.
Yummy!
Can freeze.
SOUP RECIPE - 764
MIRACLE
SOUP
6 lg. onions
2 green peppers
2 qts. tomatoes
1 lg. head of cabbage
1 lg. bunch of celery
Bouillon cubes (beef or chicken)
1 tsp. Mrs. Dash
Salt to taste
Mix vegetables and cook until tender.
Add bouillon cubes and Mrs. Dash and salt.
Cook until broth thickens.
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