| 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 |
tb |
Margarine |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
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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