Beef Vegetable Soup

Ingredients

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Preparation
 
Wash soup bones. Put on aluminum lined tray and brown in a 400F oven
until well browned on both sides. Put bones in soup pot, drain
grease and then get as much of the browned bits as possible using a
little water to help them along. Add water until the bones are well
covered. Turn on heat. Add carrots, onions, celery, tomatoes
(whatever goes with the soup) some salt and pepper and let simmer
most of the day. Remove bones and chop what meat there is. Throw out
the vegetables and skim off as much fat as possible (if left in
refrigerator overnight it will come to the top and get hard and can
be removed easily). Put chopped meat back, add 3 quarts whole
tomatoes (mashed), a couple of cubed potatoes, and about a half
package of frozen mixed vegetables. Let simmer until potatoes are
done and until needed. The soup is better the next day. Cooked
noodles can be added.

Posted by Pat Stockett. Courtesy of Fred Peters.

 

 
Servings: 6

 

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any excess flour from it, and fold the rectangle in thirds as before. This completes 2 "turns". Chill the dough, wrapped in plastic, for at least 3 hours and up to 3 days. Author s Notes: This is a beef Wellington recipe that was in the recent 50th anniversar (Upload by user)

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Beef With Asparagus Prodigy
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1. Carefully slice beef into thin bite size pieces, across the grain of beef. Marinate beef in soya sauce, wine and salt. Shred broccoli. 2. Place oil in wok and heat to smoking point. Quickly stir fry beef in it, no more than 3 minutes. Remove beef to a platter and reserv (Upload by user)
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Place roast in utility dish. Combine oil, tomato paste, soy sauce, vinegar, rosemary, salt and pepper; pour over roast, cover and marinate in the refrigerator for 2 hours or overnight. Remove roast from marinade; wipe with absorbent paper. Place roast, fat side up, on rack i (Upload by user)
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TAG: mushrooms, celery, onion, ,

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