| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Sami |
Beef, Soups, Vegetables |
4 |
Servings |
INGREDIENTS
|
|
**Heart4Hom@aol com** |
| 1 |
|
Can, 14 5oz |
| 1 1/2 |
c |
Water |
| 1 |
|
Onion, diced |
| 1 |
|
Potato, in 1/2" pieces |
| 1/2 |
lb |
Carrots, about 3 in |
|
|
Chunks |
| 1 |
c |
Frozen peas |
| 1/4 |
c |
Fresh herbs, assorted |
|
|
Or, 1 tablespoon dried |
|
|
Herbs |
|
|
like parsely basil thyme |
|
|
& chives), & chives |
| 2 |
T |
Balsamic vinegar |
| 2 |
t |
Vegetable oil |
| 1 |
lb |
Beef sirloin steak |
|
|
Boneless |
|
|
sliced thin and in 1/2" |
|
|
Pieces), Pieces |
|
|
Beef broth |
INSTRUCTIONS
In a large saucepan, combine the beef broth, water, onion, potato,
carrots, and peas; bring to a boil, then reduce the heat to low and
simmer for about 15-20 minutes, or until this vegetables are tender,
stirring occasionally. Add the herbs and vinegar, continuing to
simmer. Meanwhile, in a medium-sized skillet, heat the oil over
medium-high heat and add the steak; stir-fry for 2 to 3 minutes, just
until the outside is browned and no pink remains. Drain off and
discard the liquid. Spoon the beef evenly into 4 soup bowls and ladle
the broth mixture evenly over the beef. Serve immediately. Recipe By
: Source: WKBWTV File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“He who kneels before God can stand before anyone.”