| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Main dish, Meats, Soups, Mc |
8 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Beef short ribs |
| 2 |
tb |
Oil |
| 7 |
c |
Water |
| 16 |
oz |
Can of tomatoes |
|
|
Onion, large; sliced |
| 2 |
tb |
Beef bouillion granules |
| 1 |
ts |
Basil |
| 1/2 |
ts |
Worcestershire sauce |
| 2 |
c |
Carrots; sliced |
| 1 |
c |
Celery; sliced |
| 1 |
c |
Barley |
| 1/2 |
c |
Green pepper; chopped |
| 1/4 |
c |
Parsley |
| 1 1/2 |
ts |
Salt |
INSTRUCTIONS
In large kettle or dutch oven, brown short ribs over low heat. Drain well.
Stir in water, undrained tomatoes, onion, bouillion granules, salt, basil,
and Worcestershire sauce. Cover, simmer for 1 1/2 hours. Stir in carrot
celery, barley, green pepper, parsley. Cover, simmer for 45 minutes.
Remove ribs. When cool enough to handle, cut off any meat and coarsely chop
Discard bones. Skim off fat from soup. Return meat to soup, heat through.
Season to taste with salt and pepper. Makes 8 servings.
Posted to MC-Recipe Digest V1 #269
Date: Wed, 30 Oct 1996 06:59:05 -0500
From: kmeade@IDS2.IDSONLINE.COM (The Meades)
A Message from our Provider:
“Unlock the mysteries of God. Jesus is the key”