Difference between revisions of "Directory:KJ Kitchens/Beef Noodle Soup"
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Beef Noodle Soup | Beef Noodle Soup | ||
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* 2 1/2 cups Frozen egg noodles | * 2 1/2 cups Frozen egg noodles | ||
| − | In a large saucepan over medium high heat, saute the | + | 1. In a large saucepan over medium high heat, saute the |
stew meat, onion and celery for 5 minutes, or until meat is | stew meat, onion and celery for 5 minutes, or until meat is | ||
browned on all sides. | browned on all sides. | ||
| − | Stir in the bouillon, parsley, ground black pepper, | + | 2. Stir in the bouillon, parsley, ground black pepper, |
carrots, water and egg noodles. Bring to a boil, reduce heat to | carrots, water and egg noodles. Bring to a boil, reduce heat to | ||
low and simmer for 30 minutes. | low and simmer for 30 minutes. | ||
Revision as of 21:49, 17 January 2007
Beef Noodle Soup
- 1 pound cubed beef stew meat
- 1 cup chopped onion
- 1 cup chopped celery
- 1/4 cup beef bouillon granules
- 1/4 teaspoon dried parsley
- 1 pinch ground black pepper
- 1 cup chopped carrots
- 5 3/4 cups water
- 2 1/2 cups Frozen egg noodles
1. In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
2. Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.
