| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Diced potatoes |
| 3 |
c |
Diced carrots |
| 3 |
c |
Diced celery |
| 1/2 |
c |
Chopped onions |
| 1/2 |
ts |
Pepper |
| 1/4 |
c |
Beef base |
| 8 |
oz |
Tomato sauce |
| 2 |
c |
Chopped beef roast |
|
|
Water |
| 2 |
c |
Barley; (cooked, rinsed well) |
INSTRUCTIONS
Notes: Hi-Way Restaurant, Abrams, WI. Milwaukee Journal Sentinel.
Combine all ingredients except barley in kettle. Add water to cover. Boil
until vegetables are tender, about 20 minutes. Add barley, cook 15 minutes.
Makes 4 quarts, 8 to 12 servings.
Note: Additional water may be needed to acquire desired consistency. If
adding water, additional beef base should also be added.
Robin Rose-DeSotel, manager, sent the recipe.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 25,
1998
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