* Exported from MasterCook *
KANSAS CITY STEAK SOUP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : ground beef soup
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds lean ground beef
1 large onion -- chopped
2 stalks celery -- sliced
2 14 oz. cans beef broth -- or 3 1/2 cups beef stock
1 28 oz. can diced tomatoes -- undrained
1 10 oz. package frozen mixed vegetables
2 tablespoons steak sauce
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
2 tablespoons ground black pepper
1/4 cup all-purpose flour
1. In a 4-quart Dutch oven, cook beef, onion and celery over medium heat until meat is brown and vegetables are tender. Drain well; return to Dutch oven.
2. Stir in 1 can of the beef broth, undrained tomatoes, mixed vegetables, steak sauce, Worcestershire sauce, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer 20 minutes.
3. In a medium mixing bowl whisk together remaining can of beef broth and the flour. Stir into mixture in Dutch oven. Cook until thickened and bubbly. Cook and stir 1 minute more.
Description:
"Canned tomatoes and frozen vegetables make this ground beef soup fast and easy to make. Serve it for dinner with corn bread or cracker."
Source:
"recipe.com"
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Per Serving (excluding unknown items): 427 Calories; 24g Fat (51.0% calories from fat); 30g Protein; 23g Carbohydrate; 5g Dietary Fiber; 85mg Cholesterol; 991mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 3 Vegetable; 3 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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