| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soup | 6 | Servings | |
INGREDIENTS
| 1 | lb | Beef stew meat, cut in |
| 1-inch cubes | ||
| 2 | Onions | |
| 2 | Potatoes | |
| 3 | Carrots | |
| 3 | Celery stalks | |
| 1/4 | Head cabbage | |
| 3 | T | Margarine |
| 1 1/2 | t | Salt |
| 1/2 | t | Black pepper |
INSTRUCTIONS
From: beck4@pipeline.com (Eileen & Bob Holze) Date: Sat, 13 Apr 1996 11:42:27 -0400 Recipe By: Jo Anne Merrill 1. Melt margarine in a large heavy pot with lid. Trim meat of all fat and cut into 1-inch cubes. Brown beef on all sides. 2. Add vegetables (except cabbage) which have all been sliced into pieces of approximately the same size. Add 5 cups water. Cover and simmer for 1-1/2 hours, adding more water if needed. 3. Slice cabbage and add to pot along with salt and pepper. Simmer for 20-25 minutes longer. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #41 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 139
Calories From Fat: 52
Total Fat: 5.9g
Cholesterol: 0mg
Sodium: 701.8mg
Potassium: 536.2mg
Carbohydrates: 20.1g
Fiber: 3.9g
Sugar: 5g
Protein: 2.5g