| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Dutch |
Soup |
6 |
Servings |
INGREDIENTS
| 2 |
|
-(up to) |
| 2 1/2 |
lb |
Very lean beef |
| 2 |
tb |
Vegetable oil |
| 2 |
lg |
Onions; diced |
|
|
Water |
| 5 |
lg |
Potatoes; cut into eighths |
| 4 |
|
Or |
| 5 |
lg |
Carrots; cut into 2-inch slices |
|
|
Salt and pepper to taste |
|
|
Garlic salt (optional) |
|
|
Diced celery (optional) |
| 1 |
cn |
(1-lb) tomatoes |
|
6 |
servings. |
INSTRUCTIONS
Cut beef into cubes; brown with diced onions in vegetable oil in a heavy
Dutch oven. Add about 2 cups boiling water, and simmer until meat is
tender. Add other ingredients, and cook until vegetables are tender. Yield:
From <The Progressive Farmer's Southern Country Cookbook>, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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