| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Sami |
Beef, Vegetables, Soups |
4 |
Servings |
INGREDIENTS
|
|
**Heart4Hom@aol com** |
| 1 |
|
Can(14 5oz) |
| 1 1/2 |
c |
Water |
| 1 |
lg |
Onion — diced |
| 1 |
lg |
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) |
| 2 |
tb |
Balsamic vinegar |
| 2 |
ts |
Vegetable oil |
| 1 |
lb |
Beef sirloin steak — |
|
|
Boneless |
|
|
(sliced thin and in 1/2" |
|
|
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
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